Lebanese Chicken with Walnut Salsa & Garlic Cream
Ready in 35 minutes
• Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, February 2, 2020.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, February 2, 2020.
Ingredients
Veggies
- 400g potatoes, diced 2cm
- 1/2 red onion, cut into wedges
- 1/2 Tbsp Lebanese spices
- 1/2 pack baby spinach
Salsa
- 1 Lebanese cucumber, finely diced
- 1/2 pack cherry tomatoes, quartered
- 1 bunch mint, roughly chopped
- 1 pack chopped walnuts
Chicken
- 1 pack chicken breasts, cut into steaks
- Remaining Lebanese spices
To Serve
- 1/2 pack garlic cream
Steps
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Preheat oven to 220°C. Preheat BBQ to medium-high heat (if using). Prep & roast veggies. Toss potatoes, onion and first measure of Lebanese spices with a drizzle of oil on a lined oven tray and season. Roast for 25-30 minutes, until tender.
-
Prep salsa. In a bowl, combine cucumber, tomatoes and mint with a drizzle of vinegar and olive oil. Season to taste.
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Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season and toss with remaining Lebanese spices and a drizzle of oil.
-
Toast walnuts & cook chicken. Heat a drizzle of oil in a fry-pan on medium-high heat. Toast walnuts for about 2 minutes, until golden. Set walnuts aside and return pan to medium-high heat with a drizzle of oil. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Alternatively, do this on the BBQ.
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To finish. Add walnuts to salsa and toss spinach through cooked veggies. Thinly slice chicken.
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Serve veggies topped with chicken, salsa and garlic cream.
Nutritional Information
Energy |
2497 kj 597 kcal |
---|---|
Protein | 44.3g |
Carbohydrate | 39.6g |
Fat | 28.0g |