Chia-Crusted Grilled Chicken with charbroiled Sweet Potato, Sweatened Peas on Charbroiled Red Pepper Pesto

Ingredients:

1. Chicken Breast - 250 g

2. Green Peas - 20 g

3. Sweet Potato - 150 g

4. Red Capsicum - 200 g

5. Chia Seeds - 80 g

6. Parmesan Cheese (grated) - 5 g

7. Almond Slice - 5 g

8. Garlic - 5 g

9. Salt - 10 g

10. Black Pepper - 6 g

11. Olive Oil - 20 g

12. White Vinegar - 10 g

13. Dried Oregano - 3 g

14. Thyme (fresh, chopped) - 3 g

15. Basil Leaves - 3 g

16. Lemon Juice - 10 g

17. Yogurt - 20 g

18. Coconut Oil - 5 g

Method of Preparation:

Wash the chicken breast skin out in the water with a lemon juice. Drain and cover.

In a bowl, mix yoghurt, vinegar, salt, pepper, oregano and fresh thyme. Incorporate chicken breast and marinate for 30 minutes.

Meanwhile, light the charcoal. Rub Red Capsicum with salt and pepper and charbroil in the lighted fire till its ready. Set aside julienne of capsicum for garnishing.

Wash the sweet potato, rub with salt and pepper wrap in silver foil and cook in the charcoal fire till its soft and steam come out. Set aside.

Make the Red Pepper Pesto by removing the skin and seeds from the charbroiled capsicum. Cut into small pieces. In a blender mix garlic, parmesan cheese, toasted almond salt pepper and oil. Pulse till all ingredients are incorporatedInto a paste. Add the capsicum and blend till you get a smooth sauce of pesto. Set aside.

Shallow fry the skin of capsicum, drain in a paper towel, do the same procedure with the basil leaves. Set aside.

Sear the chicken in a heated pan on both sides. Pour the chia seeds in a flat plate or pan and coat the chicken breast. Transfer in a tray and finish in the preheated oven for 12 minutes at 180-degree celsius.

Swear the green pea with coconut oil. Set aside.

Once the chicken is done. Prepare the plate. Firstly take a spoonful of red pesto, make a circular movement around the plate. Secondly cut the charbroiled sweat potato in duxelles and place at the bottom and upper and centre of the plate. Take the sweat peas and scattered around the plate. Place the crusted chicken on top. Add julienne of charbroiled capsicum on top of chicken meat and garnish with fried capsicum skin and fried basil.

Advice or Comment:

It’s my signature dish. Randomly created in my imagination and type directly the recipes. It’s good for diet menu.