Chimichurri Drizzled Chicken Breast
with Broccoli, Feta and Pumpkin Seeds
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
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 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.
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.
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.
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 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.
