Zesty Chicken & Broccoli Salad
with Courgette & Sriracha Dressing
Calories
:
306 kcalProtein
:
46.1g proteinTotal
:
30 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Soy
- May contain traces of allergens
Citrus and kai moana is a classic pairing that we find ourselves always coming back to time and time again.Tonight’s iteration teams lemon zest, pepper and our chicken together for a light and delicious centrepiece. A broccoli, green bean and mixed leaf salad acts as the perfect side and it’s all brought together with a drizzle of the tangy sriracha dressing. We’ve replaced the green beans in this recipe with courgette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Lemon
320 g
Chicken Breast
1 packet
Sriracha
(May be present: Soy)
1
Broccoli
1
Courgette
1 packet
Mixed Salad Leaves
1
Radish
Not included in your delivery
1 drizzle
olive oil
½ tsp
honey
Nutrition
Calories306 kcal
Energy (kJ)1280 kJ
Fat8.5 g
of which saturates1.6 g
Carbohydrate7.3 g
of which sugars5.7 g
Dietary Fibre8 g
Protein46.1 g
Sodium340 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 the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- Chop broccoli (including stalk!) into small florets. Thinly slice radish and courgette.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Add broccoli and courgette and cook, tossing, until softened, 5-6 minutes. Transfer to a bowl, season and allow to cool slightly.
TIP: Add a dash of water to the pan to help speed up the cooking process.
2
- Meanwhile, zest lemon to get a generous pinch, then slice into wedges.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- Return frying pan to medium-high heat, with a drizzle of olive oil.
- Cook chicken steaks until cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
3
- To bowl with cooked veggies, add mixed salad leaves, radish, a squeeze of lemon juice and a drizzle of olive oil.
- Toss to combine and season to taste.
4
- In a small bowl, combine sriracha, a squeeze of lemon juice and the honey.
- Divide broccoli salad and chicken between plates. To chicken, add the lemon zest and a generous pinch of pepper. Serve with sriracha dressing and remaining lemon wedges. Enjoy!
