Chilean Chicken with Freekeh Rocket Salad

Chilean Chicken with Freekeh Rocket Salad

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 18, 2018.
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Alternatively, cook chicken on BBQ grill for about 2 minutes each side, until cooked through. Set aside, covered, to rest for 2-3 minutes before slicing thinly against the grain.

Ingredients

Freekeh Salad

  • 100g freekeh
  • ½ capsicum, finely diced
  • ½ telegraph cucumber, finely diced
  • ½ bag rocket
  • Juice of ½ lemon
  • 1-2 tablespoons olive oil
  • 2 tablespoons pebre salsa

Chilean Chicken

  • 300g chicken breast
  • 2 teaspoons Chilean chicken blend

To Serve

  • ½ pottle sour cream
  • Remaining pebre salsa

Steps

  1. Bring a small pot of salted water to the boil. Preheat BBQ grill to medium (if using). Prepare vegetables. Cook freekeh in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain well and return to pot with a drizzle of oil. Season and set aside.
  2. Pat chicken dry and cut into steaks. To do this place your hand flat on top of chicken and use a knife to slice through horizontally. Season then evenly coat in Chilean chicken blend.
  3. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook chicken for about 2 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest for 2-3 minutes.

Nutritional Information

Energy 2256 kj
539 kcal
Protein 35.5g
Carbohydrate 34.0g
Fat 28.9g