Romesco Grilled Chicken with Sumac Onions & Feta Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (4 Nights For 4) on Sunday, September 11, 2022.

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Romesco-marinated chicken is grilled to perfection and served with a zingy feta salad with sumac onions! Topping it all off? A spoonful of romesco, a Spanish-inspired sauce made from capsicum and a lush natural yoghurt.

Ingredients

Chicken

550g free range chicken breasts, cut into steaks
2 tsp oil
50g romesco sauce

Sumac Onion

1 pack sumac
1 red onion, thinly sliced

To Serve

100g mesclun
50g romesco sauce
100g yoghurt

Feta Salad

100g feta cheese, crumbled
2 courgette, peeled into ribbons
1 pack cherry tomatoes, cut in half
1 can chickpeas, drained & rinsed

Steps

Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Add chicken to a large bowl, along with first measure of romesco. Season with salt and toss to coat. Set aside to marinate.
Thinly slice onion. Toss together in a medium bowl with sumac and a pinch of salt. Set aside to serve.
Heat oil in a large frypan on medium heat. Add chicken to pan and spoon over any marinade left in the bowl. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered, before slicing thinly.
Drain and rinse chickpeas, cut tomatoes in half, peel courgette into ribbons and crumble feta. Add all to a large bowl and toss together. Season to taste with pepper.
In a small bowl, combine yoghurt and second measure of romesco together with a pinch of salt.
Mesclun topped with feta salad, chicken, sumac onion and romesco yoghurt.

Nutritional Information

Energy	1853 kj 443 kcal
Protein	43.8g
Carbohydrate	18.6g
Fat	19.4g