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Broiled Espresso-rubbed Chicken with Green Chili Cilantro Pesto

Yields2 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Sizzle up your Valentine’s home dinner with a delish meal bursting with flavors of espresso, green chili and pesto.

 15 g Espresso powder
 0.3 tsp Paprika, ground
 0.3 tsp Cumin powder
 0.3 tsp Oregano, dried
 0.3 tsp Brown Sugar
 2 tsp Sea Salt
 0.3 tsp Black Pepper Crushed
 2 tbsp Olive oil
 1 piece Bell pepper, green
 40 g Cilantro leaves (Wansoy)
 10 g Dried Chillies
 2 tbsp Peanut
 50 g Cheese, Parmesan
 1 piece garlic clove, minced
 0.25 cup Olive oil
 4 piece chicken thigh
 4 piece toasted bread
 200 g linguine pasta (cooked)
1

Pre-heat Breville Oven for 175 Deg. Extract whole coffee beans using the Breville Barista Express.

2

In a bowl combine espresso powder, cumin, paprika, oregano, sea salt, pepper brown sugar and olive oil. Mix until well incorporated.

3

Rub the chicken thighs with the espresso mixture. Brush with remaining olive oil and Broil/Grill on Medium setting for 15 mins using the Breville Oven.

4

Put the green bell peppers into the baking pan together with the chicken and broil for another 10 mins under "High" setting of the Breville Oven.

5

Once cooked, let the chicken rest. Transfer the roasted bell peppers into the Breville blender together with cilantro leaves, peanuts, garlic, dried chilies, grated parmesan cheese and olive oil. Process until smooth.

6

In an oiled pan (medium-low heat), sauté the pesto together with the cooked linguine pasta for about 5 mins.

7

Transfer the chicken and pasta to a plate and serve it with toasted bread. Serve.

Nutrition Facts

Servings 2

Amount Per Serving
% Daily Value *
Sodium 605mg26%
Total Carbohydrate 7050g2350%

Sugars 040g
Protein 1251g2502%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.