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Chargrilled chicken with roasted capsicum sauce

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  • High in protein
  • No added sugar
  • Seafood free
  • Shellfish free
  • Peanut free
  • Lactose free
  • Egg free
  • Dairy free

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

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 5 mins resting time
Chargrilled chicken with roasted capsicum sauce

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. Step 3

    Meanwhile, place the capsicum, almonds, vinegar, half the coriander and remaining oil in a food processor. Process until smooth and combined.
  4. Step 4

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

Nutrition Information

Per Serve

Energy: 2681kJ/641 Cals (31%)

Protein: 59g (118%)

Fat: 44g (63%)

Sat fat: 11g (46%)

Carb: 1g (0%)

Sugar: 1g (1%)

Fibre: 2g (7%)

Sodium: 243mg (12%)

Chargrilled chicken with roasted capsicum sauce

Chargrilled chicken with roasted capsicum sauce
  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 5 mins resting time
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
    Description

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

    Method
    1. 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.
    2. 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.
    3. Step 3

      Meanwhile, place the capsicum, almonds, vinegar, half the coriander and remaining oil in a food processor. Process until smooth and combined.
    4. Step 4

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