Chicken Breast and Chimichurri Sauce

Name: Chicken Breast and Chimichurri Sauce with Broccoli, Salad and Feta
Total time: 30 min
Yield: 2
Cuisine: South American
Ingredients: 30 grams French Dressing; 40 grams Pea Shoots; 100 grams Feta Cheese; 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; 3 tbsp Olive Oil for the Dressing; 2 tbsp Oil for Cooking

with Broccoli, Salad and Feta

Get 50% off 1st box + free snacks for life!

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.

Tags:

Lower Carb

•Keto

•High Protein

Allergens:

Mustard

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kcal)674 kcal

Energy (kJ)2821 kJ

Fat44.5 g

of which saturates13.7 g

Carbohydrate10.9 g

of which sugars5 g

Dietary Fibre6.5 g

Protein55.7 g

Salt1.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Grill Pan

•Food Processor

•Bowl

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.