For chicken
6 chili peppers
1 tablespoon(s) cumin
1 tablespoon(s) coriander, seeds
juice, of 1 lemon
zest, of 1 lemon
50 g olive oil
2 clove of garlic
1 tablespoon(s) paprika, sweet
1 chicken bouillon cube
4 chicken, breast fillets
For the salad
600 g beetroots, frozen
3 tablespoon(s) olive oil
1 tablespoon(s) pepper, pink
1 tablespoon(s) coriander
1 tablespoon(s) thyme
50 g walnuts
100 g gorgonzola
1 tablespoon(s) parsley
100 g rocket
To serve
200 g strained yogurt
rocket, leaves
1 tablespoon(s) thyme
slices lemon


1.For the chicken
2.Preheat oven to 180* C (350* F) Fan.
3.In a small blender, beat the chili peppers, cumin, coriander, lemon zest, lemon juice, olive oil, garlic and paprika until completely combined.
4.Add the bouillon cube and beat until the mixture comes together nicely.
5.Transfer sauce to a bowl and add the chicken fillets to marinate.
6.You can refrigerate for up to 12 hours.
7.Transfer chicken to a baking pan fitted with a wire rack and roast for 20-25 minutes.
8.For the salad
9.In a pot full of boiling water, add the beets.
10.Place a pan over heat and let it get hot.
11.Add 2 tablespoons of olive oil, the pink pepper and coriander.
12.Transfer beets from the pot to the pan and sauté along with the spices.
13.Add the salt, pepper and thyme.
14.Transfer beets to a serving platter and serve with walnuts, pieces of gorgonzola, finely chopped parsley and rocket leaves. Drizzle with 1 tablespoon of olive oil.
15.Remove chicken from oven and serve with the yogurt, rocket leaves, thyme and lemon wedges.

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