*This recipe is gluten-free according to industry standards
Ingredients
- chicken breasts 2, small
- dried oregano 1 tsp
- dried chilli flakes 1 tsp
- olive oil
CHIMICHURRI SALAD
- extra-virgin olive oil
- red wine vinegar 1 1/2 tbsp
- red onion 1/2, finely diced
- garlic 1/2 small clove, crushed
- rocket 2 handfuls
- coriander a small bunch, leaves picked
- flat-leaf parsley a small bunch, leaves picked
Method
-
Step 1
Lay the two chicken breasts between clingfilm and bash until they are 1cm thick.
-
Step 2
Put in a bowl with the oregano, chilli flakes, some seasoning and 2 tsp olive oil.
-
Step 3
Whisk 1 tbsp extra-virgin olive oil and the red wine vinegar together with some seasoning in a bowl and add the red onion and garlic.
-
Step 4
Heat a griddle pan to high and fry the chicken pieces for 3-4 minutes on each side until chargrilled and cooked through.
-
Step 5
Rest on a plate for 2 minutes before slicing.
-
Step 6
Add the rocket, coriander and parsley leaves to the dressing and toss well.
-
Step 7
Pile onto plates and top with the sliced chicken and any resting juices.
Nutritional Information
- Kcals 244
- Fat 10.5g
- Saturates 1.7g
- Carbs 3g
- Sugars 2.4g
- Fibre 36g
- Protein 32.5g
- Salt 0.4g
