My wedding is just over 2 weeks away and I really can’t afford to gain any weight this festive season. So I’ve come up with a few, relatively ‘low-calorie’ salad and meat combinations. This one is one of my favourites and is just so easy to make.
Prep time 10 mins
Cook time 15 mins
4 chicken thigh fillets
1 lemon, juiced
2 garlic cloves, crushed
1 sprig of mint leaves, chopped
1/2 tsp paprika powder
1/2 tsp chilli powder
1/2 tsp cumin powder
1 tbsp olive oil
1 broccoli, cut into florets
1/2 cauliflower, cut into florets
1 onion, sliced
2 tbsp olive oil
200g mixed leaf salad
1/2 red capsicum, sliced
1 1/2 tbsp honey
1 tbsp apple cider vinegar
20g mixed dried berries (e.g. cranberries, cherries, goji beries)
10g pine nuts, toasted
Preheat the oven to 180C.
Mix together the broccoli, cauliflower, onion and olive oil. Season and place on an oven-proof tray and roast for about 30 minutes. When cooked, set aside to cool slightly before adding to the salad.
Meanwhile, marinade the chicken thigh fillets with lemon juice, garlic, mint leaves, paprika powder, cumin powder and chilli powder. Season to taste and set aside in fridge for about 30 minutes.
Heat up a grill pan or BBQ and grill the chicken fillets until cooked ad set aside. Grill as whole fillets and cut into bite-sized chunks before serving.
Once the chicken fillets have finished grilling, wipe down the pan and toast the pine nuts until browned.
In a small bowl, mix together the honey and apple cider vinegar. Microwave it for a few seconds if required to make it more runny.
In a large bowl, mix together the honey-vinegar dressing with the salad leaves, capsicum, cauliflower, broccoli, dried berries and pine nuts.
Season the salad to taste and serve with the chicken pieces.