Chicken Breast and Chimichurri Sauce with Broccoli, Salad and Feta

Updated at: Thu, 17 Aug 2023 05:32:09 GMT

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Heat a medium frying pan on medium-high heat with a drizzle of oil. Carefully add the chicken to the hot pan and sear for 3 mins on each side. Season with salt and pepper. Transfer to a lightly oiled, lined baking tray. Roast until fully cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Step 2

Meanwhile, cut the broccoli into florets, halving any large ones. Put the broccoli florets onto a baking tray and drizzle with oil. If you'd like to, season with salt and pepper. Toss to coat, then spread out in a single layer. Roast the broccoli on the middle shelf until the edges are crispy and slightly charred, 10-15 mins.

Step 3

While the broccoli cooks, make your chimichurri sauce. Peel the garlic and juice the lime. If you don’t have a food processor: move onto the next step. If you do: blitz the garlic, lime juice, coriander and parsley (stalks and all), chilli flakes (beware, they’re hot) and olive oil for the dressing (see ingredients for amount). If you’d like to, season with salt and pepper.

Step 4

Toss the pea shoots in French dressing in a bowl. If you’d like to, season with salt and pepper. Once the chicken has cooked, cover and rest for 5 mins. Once rested, cut widthways into 1cm thick slices.

Step 5

Serve the chicken breast with the chimichurri sauce drizzled over the top. Share the roasted broccoli and pea shoot salad between your plates. Crumble the feta over the salad and sprinkle with pumpkin seeds.

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