- 0:10 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
With the sweet orange, chickpea and caramel dressing , these tender chicken breast fillets make for a tastebud-tingling main.
Ingredients
- 45g (1/4 cup, lightly packed) brown sugar
- 2 tablespoons red wine vinegar
- 1 x 7cm cinnamon stick (see note)
- 60ml (1/4 cup) Massel chicken style liquid stock
- 60ml (1/4 cup) fresh orange juice
- 2 x 250g single chicken breast fillets
- Olive oil spray
- 200g green beans, trimmed
- 2 navel oranges, peeled, white pith removed, cut into segments
- 1 x 400g can Edgell salt-reduced chickpeas, rinsed, drained
- 1 bunch rocket, trimmed
Method
- Step 1Place sugar, vinegar and cinnamon in a saucepan over medium heat. Stir until sugar dissolves. Increase heat to high and bring to the boil. Simmer for 2 minutes or until the syrup thickens. Stir in stock and orange juice. Reduce heat to medium-high and simmer for 3 minutes or until the mixture thickens and reduces slightly.
- Step 2Cut each chicken breast horizontally into 4 thin slices. Heat a large non-stick frying pan over high heat. Spray with olive oil spray to lightly grease. Add half the chicken. Cook for 2 minutes each side or until cooked through. Transfer to a plate and cover with foil. Repeat with remaining chicken, reheating pan between batches.
- Step 3Cook beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold water. Drain. Combine the beans, orange, chickpeas and rocket in a large bowl.
- Step 4Divide the salad and chicken among bowls. Drizzle over the dressing to serve.
Nutrition
1360 kj
Energy
5g
Fat Total
1.5g
Saturated Fat
7g
Fibre
36g
Protein
33g
Carbs (total)
All nutrition values are per serve
Notes
If cinnamon sticks are unavailable, use a pinch of ground cinnamon. Variation: Replace the chicken with lamb eye of loin (backstraps) and leave whole. Cook for 3-4 minutes each side for medium or until cooked to your liking. Set aside for 3 minutes to rest. Thickly slice to serve.
- Author: Chrissy Freer
- Image credit: Alan Benson
- Publication: Australian Good Taste
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