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Method
Step 1
Heat a barbecue grill or chargrill on medium. Rub the chicken with oil. Cook chicken on the grill for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 2
Meanwhile, cook the beans and edamame in a saucepan of boiling water for 2 mins or until just tender. Refresh under cold water. Drain well.
Step 3
Combine zucchini, silverbeet, carrot, beans and edamame in a large bowl. Whisk the buttermilk, yoghurt, lemon juice and mustard in a small bowl. Drizzle three-quarters of the buttermilk mixture over the zucchini mixture and toss to combine. Sprinkle with almond.
Step 4
Slice chicken. Divide zucchini slaw, avocado and chicken among serving bowls. Drizzle with remaining dressing.
Swap me: Swap the silverbeet for a 60g pkt Coles Australian Baby Rocket, finely shredded.
2 (about 600g) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
2 tsp extra virgin olive oil
100g green beans, halved lengthways
1 cup (190g) frozen edamame, thawed, peeled
4 (about 650g) zucchini, cut into long matchsticks
1 cup (60g) shredded silverbeet
1 carrot, peeled, cut into long matchsticks
1/2 cup (125ml) buttermilk
1/3 cup (95g) Coles Light Greek-Style Yoghurt
2 tbs lemon juice
2 tsp wholegrain mustard
2/3 cup (110g) unsalted almonds, chopped
1 avocado, stoned, peeled, cut into wedges
Description
Fire up the barbecue for this tasty chargrilled chicken dish. Served with a fresh-tasting zucchini slaw, it makes an easy and wholesome family dinner.
Method
Step 1
Heat a barbecue grill or chargrill on medium. Rub the chicken with oil. Cook chicken on the grill for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 2
Meanwhile, cook the beans and edamame in a saucepan of boiling water for 2 mins or until just tender. Refresh under cold water. Drain well.
Step 3
Combine zucchini, silverbeet, carrot, beans and edamame in a large bowl. Whisk the buttermilk, yoghurt, lemon juice and mustard in a small bowl. Drizzle three-quarters of the buttermilk mixture over the zucchini mixture and toss to combine. Sprinkle with almond.
Step 4
Slice chicken. Divide zucchini slaw, avocado and chicken among serving bowls. Drizzle with remaining dressing.
Swap me: Swap the silverbeet for a 60g pkt Coles Australian Baby Rocket, finely shredded.
