CHIMICHURRI CHICKEN BREAST STEAKS
Try this delicious Chimichurri Chicken Breast Steaks recipe for your family dinner.
for 4 servings
2 x 300gm packets Lilydale chicken breast steaks
¼ cup olive oil +1 tbsp extra for cauliflower
1 garlic clove, crushed
½ cup parsley leaves, roughly chopped
½ cup coriander leaves, roughly chopped
1 tbsp red wine vinegar
¼ tsp chilli flakes (optional)
1 small head cauliflower, cut into florets
2 green onions, finely chopped
1 bunch asparagus, trimmed
1 large sweet potato, peeled, cut into thin rounds
Lemon wedges, freshly sliced chilli (optional), to serve
Place oil, garlic, parsley, coriander, vinegar and chilli into a small food processor. Season and process until combined.
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken breasts for 6 to 7 minutes each side or until cooked through. Set aside on a plate loosely covered with foil.
Meanwhile, place cauliflower in a food processor and process until it resembles rice. Heat oil in a large non-stick frying pan over medium heat, add green onions and cook for 1 to 2 minutes then add cauliflower and cook for 3 to 4 minutes or until warmed through. Season.
In a large, lightly oiled char-grill pan, cook asparagus and sweet potato for 4 to 5 minutes or until tender and charred.
Serve chicken breasts with chimichurri sauce, cauliflower rice, asparagus, sweet potato, lemon wedges and fresh chilli, if desired.