PERI-PERI CHICKEN
MOZZARELLA STACKS
PREP TIME: 15 MINS
COOK TIME: 20 MINS
SERVES 2 (AS A LIGHT MEAL)
2 skinless (100g each) chicken
breast fillets
Freshly ground black pepper
2 Tbsp peri-peri sauce, plus
extra to serve
2 drained roasted red
peppers, halved
50g mozzarella, sliced
2 cups rocket leaves, to serve
Squeeze of fresh lemon juice,
to serve
Minted peas
2 tsp olive oil
1 /2 brown onion, finely chopped
1 clove garlic, finely chopped
100g frozen peas
1 Tbsp boiling water
1 /2 red chilli, finely chopped
1 /2 small bunch mint,
leaves shredded1 Preheat oven to 180°C (fan-
forced). Line a baking tray with
baking paper. Put one chicken
breast on a board and use a knife
to cut in 1 / 2 horizontally, creating
two flat, thin chicken pieces.
Repeat with other breast. Put the
four chicken pieces onto the
baking tray, season with pepper
and drizzle over peri-peri sauce.
Roast for 8-10 minutes until
chicken is cooked through.
2 Meanwhile, to make minted
peas, heat oil in a small non-stick
frying pan over medium heat. Add
onion and garlic. Cook, stirringoccasionally, for 7-8 minutes or
until onion is very soft. Add peas
and water. Simmer for 2-3 minutes
or until peas are just cooked. Crush
lightly with a fork. Add chilli and
mint. Toss to combine. Transfer
to a dish and cover loosely with
foil to keep warm.
3 Add a slice of red pepper
to top of each piece of chicken,
followed by mozzarella slices.
Return to oven for 5 minutes
or until mozzarella melts.
4 Divide minted peas between
2 plates, then put one chicken
piece on a plate with another
sitting on top to make
a stack. Serve with
rocket leaves that
have been drizzled
with a little lemon
juice. ➤NUTRITION INFO
PER SERVE 1420kJ,
protein 33g, total
fat 13g (sat. fat 5g),
carbs 18g, fibre 8g,
sodium 607mg- Carb exchanges 1
- GI estimate low
- Gluten free
- Lower carb
LCGFlight meals