» Chicken Recipes » Chili Chicken with Balsamic Arugula Salad

Chili Chicken with Balsamic Arugula Salad

(Serves 2)

Ingredients

Chicken

• Chicken breast filets, chopped into strips (Females: 2 x 4 oz OR Males: 2 x 7 oz)
• 1 Small Chili, seeded
• 2-4 Cloves of garlic, crushed 
• 1-2 Heaped teaspoons of curry powder
• ½ Teaspoon of ginger
• 1 Tablespoon of olive oil
• 2 Tablespoons of salt reduced soy sauce

Balsamic Arugula Salad

• 2 Cups of arugula
• 10 Cherry Tomatoes, halved
• 6-8 Large basil leaves, torn
• 1 Teaspoon olive oil
• 1 Tablespoon of Balsamic vinegar
• Salt and pepper to taste

Method

1. In a medium bowl, add the chicken and all the chicken ingredients and combine well. Cover bowl with cling wrap and place in the refrigerator for one hour to marinade.
2. After one hour take the chicken mix out of the fridge.
3. Place a medium non – stick fry pan on medium heat and add 1 tablespoon of olive oil.
4. Add the chicken mixture and cook until golden and cooked through. Make sure you stir the chicken occasionally.
5. While the chicken is cooking, prepare the salad. Obtain a large salad bowl and add all salad ingredients and combine well.
6. Once the chicken has cooked and salad has been prepared, on each plate, serve half the chicken with half the balsamic and arugula salad.