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Seared chicken with broccoli rice, peanuts & mint
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200g essential Chicken Mini Breast Fillets
1 tsp paprika
1 tbsp chilli-infused olive oil
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
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.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in June 2019.