Barbecue paprika chicken and serve on a salad of baby spinach, chargrilled capsicum and olives. Dinner done in 15 minutes.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes
Ingredients
500g Coles RSPCA Approved Australian Chicken Tenderloins
2 tsp smoked paprika
280g jar Coles Chargrilled Vegetables, drained reserving ¼ cup (60ml) marinade
400g can cannellini beans, rinsed, drained
230g pitted mixed olives, drained
60g baby spinach leaves
1 tsp minced garlic
1 tbs chopped oregano
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Method
Step 1
Heat a barbecue grill or chargrill on medium. Combine the chicken, paprika and 1 tbs of the reserved marinade from the vegetables in a large bowl. Cook chicken for 3 mins each side or until golden brown and cooked through. Transfer to a plate. Cover with foil to keep warm.
Step 2
Place the beans, chargrilled vegetables, olives and spinach in a medium bowl. Toss to combine. Transfer to a serving dish. Combine the garlic, oregano and remaining marinade in a small bowl.
Step 3
Arrange the chicken over the salad in the dish. Drizzle with the oregano mixture to serve.
Heat a barbecue grill or chargrill onmedium. Combine the chicken, paprika and1 tbs of the reserved marinade from the vegetables in alarge bowl. Cook chicken for 3mins each side or until golden brown and cooked through. Transfer to a plate. Cover with foil to keepwarm.
Place the beans, chargrilled vegetables, olives and spinach in amedium bowl. Toss to combine. Transfer to a serving dish. Combine the garlic, oregano and remaining marinade in a smallbowl.
500g Coles RSPCA Approved Australian Chicken Tenderloins
2 tsp smoked paprika
280g jar Coles Chargrilled Vegetables, drained reserving ¼ cup (60ml) marinade
400g can cannellini beans, rinsed, drained
230g pitted mixed olives, drained
60g baby spinach leaves
1 tsp minced garlic
1 tbs chopped oregano
Description
Barbecue paprika chicken and serve on a salad of baby spinach, chargrilled capsicum and olives. Dinner done in 15 minutes.
Method
Step 1
Heat a barbecue grill or chargrill on medium. Combine the chicken, paprika and 1 tbs of the reserved marinade from the vegetables in a large bowl. Cook chicken for 3 mins each side or until golden brown and cooked through. Transfer to a plate. Cover with foil to keep warm.
Step 2
Place the beans, chargrilled vegetables, olives and spinach in a medium bowl. Toss to combine. Transfer to a serving dish. Combine the garlic, oregano and remaining marinade in a small bowl.
Step 3
Arrange the chicken over the salad in the dish. Drizzle with the oregano mixture to serve.
Heat a barbecue grill or chargrill onmedium. Combine the chicken, paprika and1 tbs of the reserved marinade from the vegetables in alarge bowl. Cook chicken for 3mins each side or until golden brown and cooked through. Transfer to a plate. Cover with foil to keepwarm.
Place the beans, chargrilled vegetables, olives and spinach in amedium bowl. Toss to combine. Transfer to a serving dish. Combine the garlic, oregano and remaining marinade in a smallbowl.
