Serves 2, prep time 20 minutes, cooking time 15 minutes
INGREDIENTS
FOR THE MARINADE
2 tbsp of olive oil
1 tsp smoked paprika
1 tsp garlic powder
2 tsp ground cumin
Salt & pepper
PLUS
1 tbsp of olive oil
2 chicken breasts
200g chopped kale
1 red onion, roughly chopped
1 red pepper, diced
4 tomatoes, cored & diced
FOR THE DRESSING
100g hummus
1 tbsp of cider vinegar
50ml of water
TO SERVE
Fried onions
METHOD
FOR THE DRESSING
Place the hummus in a bowl with cider vinegar, 50ml of water and season.
Stir, until smooth, cover and chill.
FOR THE CHICKEN
Place the chicken between two sheets of baking parchment.
With a rolling pin, bash the fillets until they’re approximately 2cm thick.
(This helps the chicken to cook quickly and evenly).
In a small bowl combine the oil and spices, season, then mix into a smooth paste.
Remove the top layer of the parchment, brush both sides of the chicken with marinade.
Heat 1 tbsp of oil in a large non-stick frying pan over a medium-high heat.
Gently place the chicken into the pan and cook for 3-4 minutes on each side or until caramelised.
Remove the chicken from the pan and rest, while you prepare the kale.
In the same pan, add onion and sauté until soft.
Next, add the red pepper and stir for 1-2 minutes.
Add the kale with a splash of water, keep stirring the pan until the kale begins to wilt.
Finally, add the chopped tomato and combine the ingredients.
Remove the pan from the heat, place the kale onto two plates.
Slice the chicken into 2cm strips and place on top, drizzle with hummus dressing.
Finish off with fried onions and serve.
