Smoked chilli chicken with rocket and bruschetta

Again, very simple yet tasty. Served on its own as a main with rocket, lemon mayo and bruschetta or with other barbeque items. It couples really well with the Moroccan cutlets


  • 4 x approx 200g chicken breasts
  • 2 tablespoons olive oil
  • 2 teaspoons mild smoked paprika (Master Foods have)
  • 1 teaspoon dried chilli flakes
  • Rocket leaves
  • Red capsicum, sliced
  • ¼ cup egg mayonnaise
  • 1 tablespoon lemon juice
  • Sourdough loaf


  1. Trim chicken and cut into two or three pieces per breast
  2. Mix the oil, paprika, dried chilli flakes and a pinch of salt together and pour over the chicken using a pastry brush – leave for around thirty minutes
  3. Make lemon mayonnaise by thoroughly mixing the lemon juice and the mayo
  4. Heat the barbeque to med/high and cook the chicken for 2-3 minutes each side or until cooked through
  5. Cut the sourdough into slices and brush each side with olive oil - brown on the barbeque grill
  6. Spread the lemon mayo onto the bruschetta, some rocket leaves and the chicken on top. Place more rocket, capsicum and lemon mayo on the side of the plate

Serves 4 - enjoy!

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