Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1 green capsicum, deseeded (sliced)
- 1 red capsicum, deseeded (sliced)
- 2tablespoons red onion
- 1 zucchini (sliced into thin rounds)
- 4 chicken thigh fillets (fat trimmed)
- 1/4 cup extra virgin olive oil
- 2teaspoons dried oregano
- 2tablespoons red wine vinegar
- 425grams no added salt chickpeas, rinsed (drained)
- 2tablespoons pitted Kalamata olives
- 2tablespoons olive oil
- 1 garlic clove (crushed)
- 1teaspoons caster sugar
- 2 baby gem lettuce (cut into wedges)
- dressing
Method
Step 1 of 5
Place chicken in a shallow tray. In a small jug add oil, oregano and garlic and whisk to combine. Pour half over chicken and turn to coat. Set aside.
Step 2 of 5
To make the dressing, place all the ingredients in a small screw-top jar. Season, then firmly attach lid and shake well to combine.
Step 3 of 5
Heat a large frying pan over high heat. Cook chicken for 4 minutes on each side or until golden brown and cooked through. Remove from pan and rest for 5 minutes. Slice.
Step 4 of 5
In same pan, heat remaining oil mixture over high heat. Add chickpeas and capsicums and cook for 5 minutes, stirring, or until chickpeas are toasted and capsicum softens slightly. Add zucchini and half the dressing and cook for 2 minutes, tossing often, or until warmed through.
Step 5 of 5
Arrange lettuce on a serving platter. Spoon over chickpea mixture. Top with chicken and drizzle over remaining dressing. Serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.