Shredded Chicken and Chopped Veggie Bowl
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- Ingredients
- 2 Tbsps sunflower oil
- 4 skinless Chicken breasts (trimmed)
- 1 red pepper (finely diced)
- 1 yellow pepper (finely diced)
- 1 green pepper (finely diced)
- 1 Red onion (finely diced)
- 1 round Lettuce (shredded finely)
- 1 Tomato (seeded and finely diced)
- 2 Tbsps mint finely sliced (chiffonade)
- 1 Tbsp parsley (finely chopped)
- ½ cup Peanuts
- ½ lemon (juiced)
- ⅜ cup olive oil
- salt
- peppers
Preparation steps
1.
Pre-heat the oven to 200°C | 400F | gas 6.
2.
In a large, ovenproof frying pan, heat the sunflower oil over a medium-high heat. Season the chicken breasts and sear until golden on both sides, 4-5 minutes.
3.
Transfer to the oven and cook for approximately 20-25 minutes until cooked through.
4.
Meanwhile, combine the remaining ingredients, apart from the olive oil, lemon juice, and salt and pepper, in a mixing bowl. Toss together thoroughly.
5.
Remove the chicken from the oven when ready. Leave to cool slightly and then shred with two forks. Add to the salad.
6.
Combine the lemon juice, olive oil, and seasoning in a bowl and whisk well. Add to the salad, toss well, and serve in shallow bowls.
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