zoom Seared chicken with broccoli rice, peanuts & mint

    Save to your scrapbook

    Seared chicken with broccoli rice, peanuts & mint

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Seared chicken with broccoli rice, peanuts & mint

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes

    Serves: 2

    Ingredients

    200g essential Chicken Mini Breast Fillets
    1 tsp paprika
    1 tbsp chilli-infused olive oil
    200g broccoli
    40g wild rocket
    1 clove garlic, finely chopped
    8g mint, leaves only, chopped, plus extra leaves to scatter
    1 tbsp clear honey
    3-4 tsp white wine vinegar
    25g salted peanuts, chopped

    Method

    1. Place the chicken pieces between two sheets of baking parchment and beat with a rolling pin to flatten. Combine the paprika with the oil and a pinch of salt, and brush a little over the chicken.

    2. Break the broccoli into florets and slice the stalks. Blend in a food processor until finely chopped. Tip into a bowl and stir in the rocket, garlic and mint. Blend the honey with 3 tsp of the vinegar and add to the broccoli. Mix well, adding a little more vinegar, if liked.

    3. Heat a frying pan and add the chicken in the pan. Fry for 2 minutes, then turn and cook for a further 2 minutes until cooked through, with no pink meat and the juices run clear. Pile the broccoli salad and chicken onto plates. Add the remaining paprika oil and 3 tbsp water to the frying pan. Heat thoroughly, then drizzle over the chicken. Serve scattered with the peanuts and extra mint leaves.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary