Nutritional information:
· Calories: 308
· Protein: 25g
· Carbs Total: 8g Sugar: 4g
· Fat total: 20g Saturated Fat: 3g
Ingredients:
2 medium red capsicums
1 medium tomato
450g chicken cutlets
¾ tsp salt, divided
½ tsp ground pepper, divided
½ cup chopped pecans, toasted
1 clove garlic
2 tbsp extra-virgin olive oil
1tbsp red-wine vinegar
¼ tsp crushed red pepper
Chopped spring onion for garnish
Method
Step 1
Preheat grill to medium-high. Grill capsicum & tomato, turning occasionally, until blistered all over & charred in spots, 12-15 minutes. Transfer to plate and let rest until cool enough to handle, about 5 minutes.
Step 2
Meanwhile, sprinkle chicken with ¼ tsp each salt & pepper. Grill the chicken, flipping occasionally, until an instant-read thermometer inserted in the thickest part registers 74 degrees Celsius, about 6-8 minutes total. Transfer to a plate, tent with foil and let rest for 10 minutes.
Step 3
Remove and discard skin and seeds from the capsicum and tomato. Place in a blender or food processor and add pecans, garlic, oil, vinegar, crushed red pepper. Puree on high until well combined, about 1 minute. Serve the chicken with the sauce and top with spring onion if desired, as well as adding a side green salad or other veggies of choice.