Grilled chicken tenderloins with coriander, tomato relish and red capsicum
This is great for a light lunch. Combining chicken with feta and a tomato relish adds stacks of flavour.
Instructions
Quarter the capsicums and cook in the grill pan until tender. Set aside in a bowl.
In the same grill pan, cook the chicken tenderloins until done (5 minutes).
Add the chicken to the bowl, add the chopped coriander and tomato relish and crumbled feta. Toss until all combined.
Toast the pita bread in the same grill pan and stuff with the chicken mixture.
- Recipe by:
- Alison Robert
First published December 2005
Recipe Information
Portions: 2
Time to make: 20 minutes
Total cost of all ingredients: $14.98 / $7.49 per serve
- High iron
- Low fat
Ingredients
- 2 red capsicums
- 400g chicken tenderloins
- 1 bunch fresh coriander
- 4 tablespoons tomato relish (Anathoth is a tasty one)
- 2 pieces wholemeal pita bread
- 60g feta cheese
Nutrition Information
| per serve | |
|---|---|
| Energy |
2185
kJ
(527 Cals) |
| Protein | 57g |
| Fat - saturated |
11.6g
5.4g |
| Carbohydrates - sugars |
48g
23g |
| Dietary Fibre | 5.8g |
| Sodium | 835mg |
| Calcium | 159mg |
| Iron | 3.5mg |
| * NS: Not specified | |
HFG Tip
This dish has a high sodium content due mostly to the salty feta cheese, which contains 1080mg of sodium per serve. For people on a low salt diet, leave the feta out or use a fresh mozzarella.
