Lemon Herb Chicken with Cauli Salad & Chimi Mayo

Lemon Herb Chicken with Cauli Salad & Chimi Mayo

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 5, 2020.
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Ingredients

Cauliflower

  • 1 cauliflower, cut into small florets
  • 1 can chickpeas, drained & rinsed
  • 1 pack spiced seed mix
  • 1 pack cherry tomatoes, halved
  • 1 orange, finely diced
  • 1/2 pack baby spinach

Chicken

  • 1 pack chicken breasts, cut into steaks
  • 1 pack chicken spices
  • Zest & juice of 1 lemon

To Serve

  • 1 pack chimi mayo
  • 1 pack sliced almonds

Steps

  1. Preheat oven to 220°C. Preheat BBQ to medium heat (if using). Prep & cook cauliflower. Toss cauliflower and chickpeas on a lined oven tray with a drizzle of oil and spiced seed mix. Bake in oven for 15-20 minutes, until tender.
  2. Prep chicken. Pat chicken dry and cut into steaks. Place hand flat on top of chicken and slice through horizontally. Coat in chicken spices and zest and juice of lemon. Season.
  3. Cook chicken. Heat a drizzle of oil in a fry pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness) or until cooked through. Rest, covered before slicing thickly. Alternatively, do this on the BBQ.
  4. Finish cauliflower. Toss cooked cauliflower and chickpeas with remaining cauliflower ingredients, a drizzle of oil and vinegar and season to taste.
  5. Serve cauliflower salad with chicken, chimi mayo and almonds.

Nutritional Information

Energy 2339 kj
559 kcal
Protein 43.7g
Carbohydrate 25.3g
Fat 30.4g