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I had some good sized chicken breasts to use up and it is so hot here at the moment you can’t think of making heavy meals. I decided to do something quick and easy and something that could be done on the BBQ so I did not heat up the house anymore than it already was. It was very tasty and enjoyed by all, from the photo I know the chicken looks burnt but that was just the pesto on the outside and it had a wonderful flavour while still retaining moisture to make it tender.
If you have been keep
ing up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Chicken Breasts
3 Tablespoons basil pesto sauce (will need less if breasts are small)
200-250g Romaine lettuce leaves
1/2 Avocado, flesh removed and chopped
4 Bacon rashers, chopped
2 Eggs
4 Sun-dried tomatoes, chopped
100g Goats cheese, sliced
1 Small red onion, sliced thinly
6 Slices cucumber, halved
Method
1. Coat breasts in pesto, cook on the BBQ or under grill or pan fry until cooked through.
2. While chicken is cooking cook bacon, until crisp, drain on absorbent paper.
3. Hard boil eggs, peel, chop into pieces.
4. Divide lettuces leaves between 2 plates, arrange, tomato, goats cheese, cucumber, avocado, bacon, eggs and onion on top of lettuce.
5. Slice chicken thickly and lay on top of salad. Serve with either homemade dressing or store bought. I like to make a creamy balsamic dressing to go with this salad.
Serves 2
all photos taken by me unless otherwise stated.
This is another simple, easy and quick meal to put together, it is a good mid week, no fuss meal, that can be on the table in about 35 Min’s. This recipe serves 4 but can be halved if just making for 2. I made this with chicken breasts coated them in the spice mixture, cooked them and then sliced thickly, but you could also use tenders or thigh fillets instead. Feel free to adjust spice quantities to suit your personal tastes.
If you have been keeping up w
ith the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Teaspoon garlic powder
1 Teaspoon ground cumin
1 Teaspoon paprika
1/2 Teaspoon ground turmeric
1/4 Teaspoon cayenne pepper
2 Teaspoons finely grated lemon rind
4 Chicken breasts
1 Red capsicum, sliced thinly
2 Sachet’s quick cooking couscous, 100g each (I buy my couscous in a box of 4 quick cooking sachets each one serves 2, so make according to your brands directions.)
Water for boiling couscous
1-2 Teaspoons vegetable stock granules
2 Tablespoon lemon juice
1 Tablespoon olive oil
1/2 Cup roasted pistachios, chopped coarsely
2 Tablespoons sultanas, chopped roughly
1/2 Cup fresh coriander, chopped coarsely
Method
1. Combine spices and rind in a bowl mix well, add chicken one breast at a time and rub spice mixture firmly into chicken. Cook chicken in a heated, oiled fry pan until browned on both sides and cooked through. Remove and set to one side.
2. In same cleaned pan add capsicum and cook for 1 minute, stirring.
3. While chicken is cooking, boil enough water to cover sachet’s, with 1-2 teaspoons of chicken stock added, place sachet’s in water and cook for 1-2 Min’s until couscous softens.
4. Cut bag open and pour into a large bowl fluff with fork, stir in juice and oil.
5. Stir in nuts, sultana’s and coriander.
To Serve: Place couscous in a serving bowl, top with sliced chicken and capsicum.
All photos taken by me unless otherwise stated.
