Peri Peri Lemon Chicken with Smoky Slaw & Super Seeds

Peri Peri Lemon Chicken with Smoky Slaw & Super Seeds

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 26, 2020.
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Ingredients

Kumara

  • 200g kumara, diced 2cm
  • 1/2 tsp oil
  • 1/2 pack sunflower & pumpkin seeds

Chicken

  • 275g free range lean chicken breasts, sliced 1cm
  • 1 pack peri peri spices
  • 1/2 tsp oil
  • 1/4 lemon, juiced
  • 25g peri peri sauce

Slaw

  • 1/2 beetroot, grated
  • 1/2 Lebanese cucumber, grated
  • 150g slaw
  • 2 Tbsp smoked garlic aioli
  • 1/4 lemon, juiced

Steps

  1. Preheat. Preheat oven to 220°C (or 200°C fan bake).
  2. Prep & cook kumara. Prep kumara and toss on a lined oven tray with oil. Season with salt and pepper and roast for 20-25 minutes, until tender and golden. Add seeds to tray for final 10 minutes of cook time to toast.
  3. Prep chicken. Pat chicken dry and slice into 1cm thick strips. Toss in a medium bowl with peri peri spices and season with salt.
  4. Cook chicken. Heat oil in a medium fry-pan on mediumhigh heat. Cook chicken for 5-6 minutes, until golden and cooked through.
  5. Remove pan from heat and add lemon juice and peri peri sauce. Mix well and season to taste with salt and pepper.
  6. Prep slaw. Prep beetroot and cucumber. Toss all slaw ingredients together in a medium bowl and season to taste with salt and pepper.
  7. Serve. Slaw and kumara with chicken.

Nutritional Information

Energy 1844 kj
441 kcal
Protein 35.9g
Carbohydrate 26.5g
Fat 20.2g