Peri-peri chicken mozzarella stacks with ‘macho’ peas
Check out this easy chicken recipe with creamy mozzarella, roasted red peppers and punchy 'macho' peas. Nando’s fans will love this lighter version of the restaurant classic. Check to make sure your peri-peri sauce doesn’t contain gluten
- 2 chicken breasts
- 2 tbsp peri-peri sauceplus extra to serve
- 2 roasted red peppers from a jarhalved
- ½ a ball (75g) mozzarellasliced
- dressed rocketto serve
PEAS
- 2 tsp olive oil
- ½ onionfinely chopped
- 1 clove garlicfinely chopped
- 100g frozen peas
- ½ red chillifinely chopped
- ½ a small bunch mintleaves shredded
Nutrition: per serving
- kcal370low
- fat13.7g
- saturates6.2g
- carbs12.3g
- sugars5.3g
- fibre3.5g
- protein47.7ghigh
- salt1.6g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6 and line a baking sheet with foil.
step 2
Put one chicken breast on a chopping board and use a knife to cut in 1/2 horizontally, creating two flat, thin chicken pieces. Repeat with the other breast.
step 3
Put the four chicken pieces onto the baking tray, season and drizzle over the peri-peri sauce. Roast for 15 minutes until the chicken is cooked through.
step 4
For the peas, heat the oil in a frying pan and add the onion, garlic and a pinch of salt. Cook gently for 10 minutes until translucent, then add the peas and 1 tbsp of boiling water. Simmer for 2-3 minutes until the peas are just cooked, then crush lightly with a fork. Sprinkle in the chilli and mint, stir and keep warm.
step 5
Add a slice of pepper to the top of each piece of chicken, followed by the mozzarella slices. Put back into the oven for 5 minutes until the mozzarella is melted.
step 6
Divide the peas between 2 plates, then put one chicken piece on the plate with another on top to make a stack. Serve with dressed rocket.
