Carb-Conscious Fragrant Chicken

Nutrition per serve

Ingredients

• 150g red cabbage
• 1pcs carrot
• 1pcs Lebanese cucumber
• 1pcs tomato
• 1bunch mint
• 300g free-range chicken breast fillet
• 10g dukkah
• 1pcs lemon
• 50g hummus
• 10ml olive oil
• 15ml extra virgin olive oil
• 5ml dijon mustard

Method

1. Step 1 — Prep ingredients
   Finely shred the cabbage using a sharp knife or mandoline. Shred the carrot using a julienne peeler or cut into thin matchsticks. Coarsely chop the cucumber and tomato. Pick the mint leaves, discarding the stems.
2. Step 2 — Prep chicken
   Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
3. Step 3 — Flavour chicken
   Combine 2 tsp dukkah and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat.
4. Step 4 — Cook chicken
   Heat a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 4-8 mins until golden and cooked through. Remove from the pan and rest for 3 mins.
5. Step 5 — Make dressing
   Meanwhile, juice half the lemon*. Put the remaining dukkah, 1 tbs lemon juice, 1 tbs extra virgin olive oil and 1 tsp dijon mustard in a large bowl. Season with salt and pepper and whisk to combine.
6. Step 6 — Get ready to serve
   Add the cabbage, carrot, cucumber, tomato and mint to the dressing and toss to combine. Slice the chicken. Divide the chicken and any resting juices, salad and hummus among bowls to serve.

Allergens

Sulphites, Almond, Sesame