If you, like me, are starting a diet today, try this super healthy, low kilojoule salad. Don’t worry – it tastes good too!
Ingredients (serves 4)
- 600g skinless chicken thigh fillets, trimmed
- 2 garlic cloves, crushed
- 1 tablespoon wholegrain mustard
- 2 tablespoons balsamic vinegar
- olive oil cooking spray
- 400g can cannellini beans, drained
- 250g cherry tomatoes, halved
- ½ cup low-fat feta cheese, crumbled
- 50g rocket leaves
- 1 lemon, cut into wedges, to serve
Season chicken with salt and pepper. Whisk garlic, mustard and vinegar in a ceramic dish. Add chicken and turn to coat. Cover and refrigerate for at least 20 minutes.
Preheat a barbecue plate on high heat. Remove chicken from marinade. Lightly spray chicken with oil. Cook for 1 minute each side or until golden. Reduce heat to medium-low. Cook chicken for 6 to 8 minutes each side or until cooked through. Transfer to a plate. Cover and stand for 5 minutes.
Slice chicken. Combine beans, tomato, feta, rocket and chicken in a large bowl. Toss gently. Spoon onto plates. Season with pepper. Serve with lemon.
This information is per serving.
Protein 37.40g, Dietary Fiber 5.60g, Fat Total 13.20g, Energy 1366kJ, Fat Saturated 3.80g, Sodium 550mg
Carbohydrate Total 13.60g, Cholesterol 135.00mg