Recipe Lemon pepper chicken with roasted cauliflower salad : Delicious Food and Suitable for Eating with Family

Recipe Lemon pepper chicken with roasted cauliflower salad : Delicious Food and Suitable for Eating with Family - Cooking is a fun activity. Cooking can make you happier, this activity is also suitable to be done with family members. Rarely quatily time with your father or mother? Don't have much time to chat with your brother or sister? Come on, plan your weekend to cook with them! What's the recipe? Check out the recommendations!. This Recipe Lemon pepper chicken with roasted cauliflower salad have been designed to be as simple and easy as possible to put into practice with family. With 30m prep, 4 serving, level. Alergi: Contains gluten, soy, sesame and wheat..

Top your lemon chicken with coriander when it comes off the stove - you'll be in flavour heaven!

Ingredients:

12 Ingredients

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  2 (600g total) chicken breast fillets
  
  
  


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  1/3 cup lemon juice
  
  
  


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  1/4 cup self-raising flour
  
  
  


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  2 tbsp lemon zest
  
  
  


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  1 tsp cracked black pepper
  
  
  


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  2 tbsp extra virgin olive oil
  
  
  


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  1 1/2 tbsp finely chopped fresh coriander
  
  
  


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  Baguette, sliced, to serve
  
  
  


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  1 lemon, sliced, to serve
  
  
  



• Roasted cauliflower salad



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  1 medium head cauliflower, cut into florets
  
  
  


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  2 tbsp extra virgin olive oil
  
  
  


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  10cm piece baguette, cut into 1cm cubes
  
  
  


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  Select all ingredients
  
  
  

Serving Suggestions:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220C/200C fan-forced.
  
  
  


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  Step 2
  
  
  
  
  Make Roasted Cauliflower Salad: Toss cauliflower with 1/2 the oil. Season with salt and pepper. Transfer to a baking tray. Roast for 20 minutes or until browned and tender. Meanwhile, toss baguette in remaining oil. Season with salt and pepper. Add to baking tray in the last 2 minutes of cooking time, cooking until golden. Toss cauliflower and bread together.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, cut each chicken breast in half horizontally to create 4 thin steaks. Place 1 piece of chicken between 2 sheets of baking paper. Using a meat mallet or rolling pin, pound chicken until 1cm thick. Repeat with remaining chicken. Place chicken in a bowl. Add lemon juice. Toss. Set aside for 15 minutes to allow flavours to develop.
  
  
  


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  Step 4
  
  
  
  
  Combine flour, lemon zest and pepper on a plate. Season with salt. Drain chicken from marinade. Discard marinade. Toss chicken in flour mixture, shaking off excess.
  
  
  


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  Step 5
  
  
  
  
  Heat oil in a large frying pan over high heat. Cook chicken for 1 minute 30 seconds or until golden. Turn. Cook for a further 1 minute or until golden and cooked through. Transfer to a plate. Cover loosely with foil. Stand for 3 minutes to rest.
  
  
  


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  Step 6
  
  
  
  
  Sprinkle chicken and roasted cauliflower salad with coriander. Serve with baguette and lemon slices.
  
  
  

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