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Essential Chicken Breast Fillets 2380g
380gItem price
£4.40Price per unit
£11.58/kgUse different-coloured peppers and add cherry tomatoes to vary the plant points here. You could use pulses or quinoa instead of freekeh, too.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Boil the kettle. Put the chicken in a bowl with the crushed garlic clove and 1 tbsp oil. Season, mix well, then thread the chicken onto 4 long metal skewers. Transfer to a tray, cover and chill until needed. Meanwhile, put the freekeh in a medium saucepan and cover with 720ml just-boiled water. Return to the boil, cover and simmer over a low heat for 20 minutes, or until tender. Drain and tip into a large bowl.
Meanwhile, put the remaining 1 tbsp oil in a large frying pan set over a medium heat. Add the red onions with a pinch of salt and cook for 8 minutes, stirring often. Stir in the chopped basil stalks, peppers, chilli and sliced garlic and fry for another 5 minutes. Add the vinegar, bubble down for 30 seconds, then remove from the heat and tip into the freekeh bowl with two thirds of the basil leaves and ½ the mixed seeds; mix and season.
Preheat a griddle, frying pan or grill to medium-high heat. Cook the chicken for 10-15 minutes (discard any excess marinade), turning frequently, or until it is browned and cooked through with no pink meat and the juices run clear. Serve the skewers alongside the freekeh, scattered with the remaining basil leaves and mixed seeds.
Typical values per serving when made using specific products in recipe
Energy | 2,352kJ/ 559kcals |
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Fat | 16g |
Saturated Fat | 2.7g |
Carbohydrates | 51g |
Sugars | 12g |
Fibre | 13g |
Protein | 48g |
Salt | 0.2g |
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