Crispy Chicken Breast with Padron Peppers
and Spanish style saladCalories
:
276 kcalProtein
:
42.6g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
Calorie Smart
Carb Smart
Allergens:
- Mustard
- Sulphites
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
200 grams
Padron Peppers
2 unit(s)
Tomato
1 unit(s)
Onion
40 grams
Salad Leaves
2 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Mini Cucumber
320 grams
Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Flour
Nutrition Values
Energy (kJ)1154 kJ
Energy (kcal)276 kcal
Fat4.8 g
of which saturates1.3 g
Carbohydrate18.2 g
of which sugars10.2 g
Dietary Fiber4.7 g
Protein42.6 g
Salt2.7 g
Trans Fat0.3 g
Potassium423.9 mg
Calcium39.2 mg
Iron2.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Trim the cucumber, then halve lengthways. Thinly slice widthways.
- Halve, peel and thinly slice the onion.
- Cut the tomato into 2cm chunks.
2
- Slice through the chicken to make thin steaks. Season with salt and pepper.
- On a plate, mix 2 tbsp flour (per 2P) with the paprika.
- Coat the chicken on both sides with the flour, pressing down firmly so it sticks.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, lay the chicken in the pan and cook for 3-6 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
4
- Place a pan over high heat with a generous drizzle of oil.
- Once hot, add the padron peppers and cook, stirring occasionally, until the peppers are blistered and slightly charred, 4-6 mins.
- Once cooked, remove from the heat and season to taste with salt.
- Remove the stems before plating, if desired.
5
- In a large bowl, toss the salad leaves, onion, tomatoes and cucumber together with a drizzle of oil and the balsamic glaze.
- Season to taste with salt and pepper.
6
- Divide the crispy chicken between plates.
- Serve the salad and padron peppers alongside.
