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Chimichurri Drizzled Chicken Breast
Chimichurri Drizzled Chicken Breast

Chimichurri Drizzled Chicken Breast

with Broccoli, Feta and Pumpkin Seeds

Recipe Development Team
Recipe Development TeamPublished on August 15, 2022
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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

2 unit(s)

British Chicken Breasts

1 unit(s)

Broccoli

1 unit(s)

Garlic Clove**

½ unit(s)

Lime

1 bunch(es)

Coriander

1 bunch(es)

Flat Leaf Parsley

1 pinch

Chilli Flakes

40 grams

Pea Shoots

30 grams

French Dressing

(Contains: Mustard May contain traces of: Sulphites)

100 grams

Feta Cheese

(Contains: Milk)

15 grams

Pumpkin Seeds

Not included in your delivery

3 tbsp

Olive Oil for the Dressing

2 tbsp

Oil for Cooking

Nutritional information

Energy (kcal)671.9 kcal
Energy (kJ)2811.2 kJ
Fat44.6 g
of which saturates13.7 g
Carbohydrate10.6 g
of which sugars5.1 g
Dietary Fibre6.5 g
Protein55.5 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Pan
•Baking Sheet with Baking Paper
•Medium Bowl
•Food Processor
•Aluminum Foil
•Plate

Cooking Instructions and Tips

Cook the Chicken
1

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.

Roast the Broccoli
2

Meanwhile, cut the broccoli into florets, halving any large ones. Put the broccoli onto a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer. Roast on the middle shelf until the edges are crispy and slightly charred, 12-15 mins.

Make the Chimichurri
3

While the broccoli roasts, peel the garlic and juice the lime (see ingredients for amount). If you don’t have a food processor, finely chop the coriander and parsley (stalks and all) and the garlic. Add to a medium bowl with the olive oil for the dressing (see pantry), chilli flakes (careful - they’re hot) and lime juice. Season with salt and pepper. Mix your chimichurri dressing well with a fork. 

Make the Chimichurri
4

If you have a food processor, whizz together the garlic, lime juice, coriander and parsley (stalks and all), chilli flakes (careful - they’re hot) and olive oil for the dressing (see pantry). Season your chimichurri dressing with salt and pepper.

Toss the Salad
5

In a bowl, toss the pea shoots in the French dressing. 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
6

Serve the chicken breast with the chimichurri dressing 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.

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