Ingredients
- Sugar snap peas 80g
- Green beans 80g
- Cherry tomatoes 90g
- SpinneysFOOD Extra Mediterranean Virgin Olive Oil 2 tbsp
- Chicken breasts 4
- Cali Cali Peri Peri salt To taste
- SpinneysFOOD Fine Black Pepper To taste
- Cali Cali Peri Peri Sauce To drizzle
- Spinach 50g
- Rocket 15g
- Broccoli head 193g
Nutrition (Per serving)
- Calories 302
- Fat 9.9g
- Saturates 1g
- Protein 47g
- Carbs 7.4g
- Sugars 2.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Peri Peri superfood chicken salad
Salad 15 Mins Prep · 40 Mins Cook
- Preheat oven to 190°C, then chop the sugar snap peas, broccoli head, green beans and cherry tomatoes roughly in half and place onto a baking tray. Add the olive oil and roast in the oven for 15 minutes.
- Place the chicken breasts on a piece of tinfoil. Fold the sides up slightly creating a boat-like shape. Season with salt and pepper, then add Cali Cali Peri Peri Sauce - as much as desired. Fold the tinfoil over to enclose the chicken and allow to bake in the oven for 10 minutes.
- After 10 minutes, open the tinfoil slightly and bake for a further 15 minutes.
- Meanwhile, wash the spinach and rocket.
- Assemble the salad by placing the greens at the bottom, then layer the roasted vegetables and chicken breasts on top. Finish by drizzling more Cali Cali Peri Peri sauce over the salad.