Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy chermoula spice blend before it crisps up in the pan until golden. Finish it off with a bowl of roasted veggies and crunchy croutons for an outstanding pairing of flavours.
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1
Red Onion
1
Peeled Pumpkin Pieces
1
Garlic & Herb Seasoning
1
ciabatta
(Contains Gluten, Soy; May be present Egg, Sesame, Tree Nuts, Peanut, Sulphites, Milk. )
1
Chicken Breast
1
Chermoula Spice Blend
1
Mixed Salad Leaves
1
Garlic Aioli
(Contains Egg, Soy; )
1
Flaked Almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
olive oil
honey
white wine vinegar
• Preheat oven to 220°C/200°C fan-forced. Cut onion (see ingredients) into wedges. Place peeled pumpkin pieces and onion on a lined oven tray. • Add garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Toss to combine. • Spread out evenly, then roast until tender, 12-15 minutes.
• Cut or tear wholemeal panini into bite-sized chunks. • Place croutons on a second lined oven tray, drizzle with olive oil and season with salt and pepper. Add flaked almonds to the side of the tray. • Bake until golden, 5-7 minutes.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Meanwhile, cut chicken breast into strips. In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken strips and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, add the honey and toss to combine.
TIP: The chicken is cooked when it is no longer pink inside.
• In a large bowl, combine mixed salad leaves, roasted veggies, croutons and a drizzle of white wine vinegar and olive oil. • Divide crouton salad between bowls. Top with chermoula chicken and toasted almonds. • Drizzle over garlic aioli to serve. Enjoy!