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Oregano chicken Caesar

Name: Oregano chicken Caesar
Cook time: 20 min
Yield: 1
Cuisine: Central America

with charred asparagus and smoky seeds

Ready in around 20 mins

RECIPE FACT:

Our remake of this classic includes instructions on how to poach an egg; however, a soft-boiled egg would be equally delicious if you prefer.

Nutritional Info:

Energy: 1,956kJ (468kcal)
Protein: 48g
Carbohydate: 8g
Sugars: 6g
Fat, total:26g
Saturated:7g
Sodium:483mg
Contains:Eggs, Gluten, Milk, Soy, Sulphites, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE CHICKEN:
Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Slice into 1 cm strips and place into a bowl with the oregano and paprika rub. Season with salt and pepper, drizzle with oil and mix to combine.
2. TO PREPARE THE VEGETABLES:
Snap the woody ends off the asparagus and set aside. Add the baby cos leaves to a salad bowl. Using half the carrot, peel and make ribbons by running a peeler the full length along the carrot and add to the salad bowl. Spoon in half the Caesar dressing and toss to combine.
3. TO POACH THE EGGS:
Pour boiling water from the kettle into a medium pot to ¾’s full. Bring back up to the boil over a high heat. Once boiling, reduce the heat to low. Break the free-range eggs into a cup and gently pour the eggs into the pot. Poach for 2-3 mins for soft poach, or longer if you prefer a firmer egg. Remove the eggs from the pot using a slotted spoon and drain on paper towel.
4. TO COOK THE ASPARAGUS AND CHICKEN:
Spray a non-stick frying pan with oil and place on a medium-high heat. Once hot, add the asparagus and cook for 2-3 mins, stirring occasionally to create a char. Remove from the pan and cover to keep warm. Respray the pan and place back over the heat. Once hot, add the chicken and cook for 3-4 mins or until cooked through, stirring regularly.
TO SERVE:
Arrange the Caesar salad onto a plate. Top with grilled asparagus, oregano chicken and a poached egg. Drizzle over remaining Caesar dressing and sprinkle with smoky seeds and shaved Parmesan.