Members Recipes
Lemon Chicken Salad
Serves: 4
Per Serving
| Cal | Fatg | Carbg | Protg |
|---|---|---|---|
| 205 | 2.5g | 5.2g | 40.7g |
Ingredients:
4 skinned chicken breast fillets
Juice of 2 lemons
1tbsp finely grated zest
1 tbsp ground cumin
2 tbsp paprika
For the salad:
2 ripe plum tomatoes, diced
1/2 cucumber, diced
1 red onion, diced
2 tbsp white wine vinegar
Method:
1. Place chicken breasts in a bowl cover with all the ingredients (apart from the salad)
2. Mix well, cover and leave to marinade for 4-6 hours or overnight if possible.
3. Meanwhile mix all the salad ingredients together season well and set aside.
4. Heat a griddle pan until very hot and cook chicken for 8-10 minutes on each side or until cooked through.
5. Serve with the salad.
4 skinned chicken breast fillets
Juice of 2 lemons
1tbsp finely grated zest
1 tbsp ground cumin
2 tbsp paprika
For the salad:
2 ripe plum tomatoes, diced
1/2 cucumber, diced
1 red onion, diced
2 tbsp white wine vinegar
Method:
1. Place chicken breasts in a bowl cover with all the ingredients (apart from the salad)
2. Mix well, cover and leave to marinade for 4-6 hours or overnight if possible.
3. Meanwhile mix all the salad ingredients together season well and set aside.
4. Heat a griddle pan until very hot and cook chicken for 8-10 minutes on each side or until cooked through.
5. Serve with the salad.
