Chermoula Chicken

Chermoula Chicken

Ready in 25 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, March 11, 2018.
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With bulgur salad and chermoula drizzle

Ingredients

BULGUR SALAD

  • 35g bulgur wheat
  • ¼ broccoli
  • 1 tomato
  • ¼ capsicum
  • ½ bag baby spinach
  • 25g chermoula dressing
  • ½ teaspoon vinegar (e.g. red wine, white wine, cider)
  • ¼ teaspoon honey

CHERMOULA CHICKEN

  • 140g lean chicken breast
  • 1 teaspoon chermoula chicken mix
  • ½ clove garlic, minced
  • Spray oil

TO SERVE

  • 1 pottle chermoula drizzle
  • 1 tablespoon mint, thinly sliced

Steps

  1. Bring a medium pot of salted water to the boil. Preheat BBQ grill or hot plate to medium-high (if using). Prepare garlic and mint. Cook bulgur in pot of boiling water for 13 minutes to begin with.
  2. Cut broccoli into small florets.
  3. After 13 minutes, add broccoli to pot and cook a further 2-3 minutes, until bright green and tender. Drain, rinse under cold water and leave to drain well.
  4. Dice tomato 1cm and thinly slice capsicum and spinach. Place all in a medium bowl and set aside.
  5. Heat a medium fry-pan on medium-high heat. Pat chicken dry, rub with chermoula chicken mix and garlic and season.
  6. Spray pan with oil, add chicken to pan and cook for 2-3 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ.
  7. Set aside, covered, to rest for 1-2 minutes before slicing thinly. Reserve any resting juices.
  8. Add drained bulgur and broccoli to bowl with other salad ingredients. Add chermoula dressing, vinegar and honey and toss well to combine. Season to taste.
  9. TO SERVE place bulgur salad onto a plate. Top with chermoula chicken and any resting juices (if desired). Spoon over chermoula drizzle and garnish with mint.