Zesty spiced chicken with spring salad recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 519 calories / serving
  • Healthy
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zesty chicken HERO

Preheat the oven to Gas mark 4, 180ºC, fan 160ºC. In a bowl, mix 1tbsp of the olive oil with the Ras El Hanout spice. Add the chicken and mix well to coat in the marinade.

In a separate bowl, mix the remaining 2tbsp of olive oil, the lemon juice and zest and the chives, and season. Whisk well until slightly thickened.

Put the chicken on a baking tray and cook in the oven for 15mins. Heat a griddle pan on the hob until very hot, then chargrill the chicken on it for 5-8mins until completely cooked and the juices run clear when a skewer is inserted. Leave to rest.

Boil a pan of water and blanch the beans for 1min. Drain and rinse under cold water, then put in a serving dish. Add the lamb's lettuce, avocado, cucumber, lettuce and spring onions. Pour over the dressing and mix well.

Warm the flatbread wraps in a dry, hot frying pan. Slice the chicken breasts, and serve with the salad and flatbread.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 3tbsp olive oil
  • 5tsp Ras El Hanout spice mix
  • 1 x 580g pack of chicken breast fillets
  • finely grated zest and juice of 1 unwaxed lemon
  • 10g fresh chives, finely chopped
  • 1 x 220g pack green beans
  • 1 x 60g pack lamb's lettuce, washed and drained
  • 1 ripe avocado, peeled and sliced
  • ½ cucumber, sliced
  • 1 whole round lettuce, washed and roughly torn
  • 1 bunch of spring onions, washed and sliced
  • 4 flatbread wraps
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  • Energy 2174kj 519kcal 26%
  • Fat 21.2g 30%
  • Saturates 4.9g 25%
  • Sugars 5.4g 6%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 38.1g Protein 43.6g Fibre 7.8g

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