Marlborough Express - Weekend Express
A light and refreshing chicken meal
Spicy chicken with salad a perfect spring dish.
Salad 1 broccoli, diced 1-2cm
bag frozen edamame beans 1 baby cos lettuce, thinly sliced 1 apple, diced 1cm or grated
avocado, diced 1cm
Chicken 1 teaspoon oil or spray oil 550g lean chicken breasts 1-2 teaspoons mustard 1 teaspoon chicken spice (1 part garlic powder, 1 part smoked paprika powder, 1 part lemon pepper, part ground fennel powder) To serve 50g feta cheese, crumbled 2 tablespoons mint, chopped 2 tablespoons chives, chopped
Bring a medium pot of salted water to the boil.
Prep dressing: In a large bowl, combine all dressing ingredients. Season.
Cook and prep salad: Cook broccoli and edamame beans in pot of boiling water for 2-3 minutes. Drain well.
Add all salad ingredients to bowl with dressing. Toss and season.
Prep and cook chicken: Pat chicken dry and cut into steaks. Place hand on top of chicken and slice through horizontally.
Heat oil in a large frying pan on medium-high heat. Rub chicken with mustard, spice mix and season. Cook chicken for 2-4 minutes each side (depending on thickness), or until cooked through. Set aside for 1-2 minutes, covered. Prep garnishes. Finish chicken: Slice chicken thinly, reserving resting juices.
Serve salad topped with chicken and drizzle over resting juices. Sprinkle with feta, mint and chives.
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