Chicken Breast and Chimichurri Sauce
with Broccoli, Salad and Feta
- Mustard
- Milk
- May contain traces of allergens
- Sulphites
Whether you're giving keto a go for the first time, or have been following it for a while, this recipe fits the bill. Simple to cook and full of flavour, it's bound to become a favourite in no time.
Ingredients
30 grams
French Dressing
(Contains: Mustard May contain traces of: Sulphites)
40 grams
Pea Shoots
100 grams
Feta Cheese
(Contains: Milk)
15 grams
Pumpkin Seeds
1 unit(s)
Broccoli
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
½ unit(s)
Lime
2 unit(s)
British Chicken Breasts
1 pinch
Chilli Flakes
1 bunch(es)
Coriander
Not included in your delivery
3 tbsp
Olive Oil for the Dressing
2 tbsp
Oil for Cooking
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Heat a medium frying pan on medium-high heat with a drizzle of oil. Carefully add the chicken to the hot pan and sear for 3 mins on each side. Season with salt and pepper. Transfer to a lightly oiled, lined baking tray. Roast until fully cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, cut the broccoli into florets, halving any large ones. Put the broccoli florets onto a baking tray and drizzle with oil. If you'd like to, season with salt and pepper. Toss to coat, then spread out in a single layer. Roast the broccoli on the middle shelf until the edges are crispy and slightly charred, 10-15 mins.
While the broccoli cooks, make your chimichurri sauce. Peel the garlic and juice the lime. If you don’t have a food processor: move onto the next step. If you do: blitz the garlic, lime juice, coriander and parsley (stalks and all), chilli flakes (beware, they’re hot) and olive oil for the dressing (see ingredients for amount). If you’d like to, season with salt and pepper.
If you don’t have a food processor, finely chop the coriander, parsley (stalks and all) and garlic. Add to a medium bowl with the olive oil for the dressing (see ingredients for amount), chilli flakes, lime juice and then season with salt and pepper. Mix well with a fork.
Toss the pea shoots in French dressing in a bowl. If you’d like to, season with salt and pepper. Once the chicken has cooked, cover and rest for 5 mins. Once rested, cut widthways into 1cm thick slices.
Serve the chicken breast with the chimichurri sauce drizzled over the top. Share the roasted broccoli and pea shoot salad between your plates. Crumble the feta over the salad and sprinkle with pumpkin seeds.
