Curtis has the perfect recipe for grilled chicken that is done quick as a flash. All you need is a chicken breast, salt, pepper, olive oil and 10 minutes for a quick, healthy and easy meal. Full recipe www.taste.com.au/recipes/barb.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist • Cook with Curtis Stone .
Barbecued chicken, zucchini and rocket salad
15m prep 10m cook 4 servings
500g skinless chicken breast fillets, flattened with a mallet to 1cm thickness
1 tbsp Coles Brand Baby Capers, roughly chopped
1 medium shallot, finely chopped
1 lemon, zested and juiced
2 tsp Coles Brand Italian White Wine Vinegar
3 tbsp olive oil
2 small zucchinis (180g)
75g baby rocket
1/2 cup cherry tomatoes, halved
Step 1: Preheat BBQ or chargrill pan to medium-high heat.
Step 2: To make the vinaigrette, combine capers, shallot, lemon zest and juice and white wine vinegar in a small bowl. While whisking, slowly pour in 2 tablespoons of olive oil until thoroughly combined. Season to taste with salt and pepper. Set aside.
Step 3: Drizzle the chicken with the remaining tablespoon of olive oil and season both sides with salt and pepper. Cook chicken on BBQ or chargrill for about 7 minutes, turning once until chargrill marks are achieved and chicken is just cooked through. Remove chicken to a cutting board and rest.
Step 4: To prepare the salad, hold the stem end of the zucchini and, using a vegetable peeler, peel thin ribbons until you reach half way through. Flip the zucchini and repeat on the other side. Discard stem.
Step 5: To assemble the salad, combine zucchini, rocket and tomatoes in a large bowl. Drizzle with half of the vinaigrette and gently toss with your hands, being careful not to break the zucchini ribbons.
Step 6: Slice chicken into thin strips on an angle and divide it evenly among 4 plates. Top with salad and drizzle with remaining vinaigrette. Serve immediately.
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14 апр 2016
