SERVES 4
INGREDIENTS
4 x 120g chicken breast, skin and bones removed (females)
4 x 220g chicken breast, skin and bones removed (males)
2 tablespoons extra virgin olive oil
¼ cup coriander leaves, chopped finely
Juice and grated rind from a medium lemon
(save 1 tablespoon for dressing)
2 cloves garlic, crushed
1 teaspoon ground cumin
½ teaspoon paprika
SALAD
100g baby spinach leaves
2 large ripe tomatoes, roughly chopped
1 red onion, sliced
2 tablespoons fresh mint
1 tablespoon fresh lemon juice
1 teaspoon extra virgin olive oil
Black pepper
METHOD
- Preheat oven to 180°C.
- Make small diagonal cuts in the chicken flesh and lay the chicken in a single layer in a shallow baking dish.
- Combine oil, coriander, lemon juice & rind, garlic and spices in a bowl and mix to combine. Pour mixture over the chicken and toss until each piece is evenly coated. Leave to marinate for 30 minutes.
- Bake in the oven for 25-30 minutes or until chicken is fully cooked.
- Slice chicken and serve with baby spinach salad.
TO MAKE SALAD
- Combine all salad ingredients in a large bowl and toss.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 890.1kJ |
| Protein | 21.8g |
| Fat | 9.9g |
| Glycaemic carbohydrate | 7.7g |
| of which is sugar | 4.9g |
| Fibre | 2.7g |