Ever get home from work and you’re hungry, tired, and so confused as to what to cook? This is the meal for you! This is so quick, and easy. It is definitely my go to meal. Whenever I ask my boyfriend what I should cook, he always suggests this. And it is actually kinda healthy, which is great! This meal would feed 4 girls easily. But, if you are super hungry or you have boys to feed, it is best to serve the toss with a side dish. Last time I made this, I served it with home made kumara chips. Thanks to my girl Annabel Langbein for the recipe.
Serves 4
Ingredients:
- 2 chicken breasts
- Juice of 1 lemon
- 1 teaspoon chopped rosemary
- 1 teaspoon thyme leaves
- 2 medium onions, cut into thin wedges
- ½ head cauliflower florets
- 150g spinach
- 2 spring onions, angle sliced
- 2 stalks celery, angle sliced
- 2 tablespoons coriander
- 400g can chickpeas, drained and rinsed
- olive oil
2 tablespoons of curry mayo – to make mayo whisk the following ingredients together (this makes more than 1/3 cup)
- ½ cup good quality mayonnaise
- 3 teaspoons lime or lemon juice
- 1 teaspoon curry powder
- ½ teaspoon soft brown sugar
Method:
- Split the chicken breasts horizontally and pound to even thickness. Marinate with the lemon juice, rosemary, thyme and salt and pepper for 15 minutes or up to 2 hours in the fridge.
- Soften the onion in olive oil over low heat for 5 minutes.
- Boil the cauliflower until just tender, adding the spinach for the last 20 seconds to wilt. Drain.
- Toss the spring onions and celery with the onions, cauliflower, coriander and chickpeas.
- Barbecue chicken until cooked through (4-5 minutes each side). Rest 5 minutes, angle-slice and add to salad with the curry mayo. Toss, adjust seasonings and serve.
#katcarterskitchen 