Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Peri-peri chicken mozzarella stacks with ‘macho’ peas
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 chicken breasts
- 2 tbsp peri-peri sauce, plus extra to serve
- 2 roasted red peppers from a jar, halved
- ½ a ball (75g) mozzarella, sliced
- dressed rocket, to serve
PEAS
- 2 tsp olive oil
- ½ onion, finely chopped
- 1 clove garlic, finely chopped
- 100g frozen peas
- ½ red chilli, finely chopped
- ½ a small bunch mint, leaves shredded
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6 and line a baking sheet with foil.
- 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.
- 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.
- 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.
- 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.
- 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.
