Divide the peas between 2 plates, then put one chicken piece on the plate with another on top to make a stack. Serve with dressed rocket.
Ingredients
- chicken breasts 2
- peri-peri sauce 2 tbsp, plus extra to serve
- roasted red peppers from a jar 2, halved
- mozzarella ½ a ball (75g), sliced
- dressed rocket to serve
PEAS
- olive oil 2 tsp
- onion ½, finely chopped
- garlic 1 clove, finely chopped
- frozen peas 100g
- red chilli ½, finely chopped
- mint ½ a small bunch, leaves shredded
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6 and line a baking sheet with foil.
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Step 2
Put one chicken breast on a chopping board and use a knife to cut in 1/2 horizontally, creating two flat, thin chicken pieces. Repeat with the other breast.
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Step 3
Put the four chicken pieces onto the baking tray, season and drizzle over the peri-peri sauce. Roast for 15 minutes until the chicken is cooked through.
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Step 4
For the peas, heat the oil in a frying pan and add the onion, garlic and a pinch of salt. Cook gently for 10 minutes until translucent, then add the peas and 1 tbsp of boiling water. Simmer for 2-3 minutes until the peas are just cooked, then crush lightly with a fork. Sprinkle in the chilli and mint, stir and keep warm.
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Step 5
Add a slice of pepper to the top of each piece of chicken, followed by the mozzarella slices. Put back into the oven for 5 minutes until the mozzarella is melted.
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Step 6
Divide the peas between 2 plates, then put one chicken piece on the plate with another on top to make a stack. Serve with dressed rocket.
Nutritional Information
- Kcals 370
- Fat 13.7g
- Saturates 6.2g
- Carbs 12.3g
- Sugars 5.3g
- Fibre 3.5g
- Protein 47.7g
- Salt 1.6g
