Chargrilled chicken with roasted capsicum sauce

Served with a roasted capsicum sauce, this chicken dish is a mouth-watering midweek meal. Serve it with braised lettuce and toasted ciabatta.

4

15m

Note: + 5 mins resting time

15m

Ingredients

  • 2 garlic cloves, crushed
  • 1/4 cup (60ml) olive oil
  • 8 Coles RSPCA Approved Australian Chicken Thigh Fillets
  • 2 baby cos lettuce, quartered
  • 80g Coles Deli Fire Roasted Capsicum
  • 2 tbs dry-roasted almonds
  • 1 tbs red wine vinegar
  • 2/3 cup coriander sprigs

Method

STEP 1

Combine garlic and 1 tbs oil in a bowl. Add chicken and toss to coat. Season. Heat a barbecue grill or chargrill on medium-high. Cook lettuce, cut-side down, for 1 min or until charred. Transfer to a plate.

STEP 2

Add the chicken to the grill and cook, turning occasionally, for 6-7 mins each side or until charred and cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.

STEP 3

Meanwhile, place the capsicum, almonds, vinegar, half the coriander and remaining oil in a food processor. Process until smooth and combined.

STEP 4

Divide the chicken and lettuce among serving plates. Spoon over the capsicum mixture and sprinkle with remaining coriander. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.