Lemon & Olive Chicken With Mint & Rocket Salad
Preparation time 22 minutes – Cooking time 6 minutes
Ingredients
Preparation time 22 minutes
160 g of chicken breast cut into 4cm cubes* 2 shallots (white part only) finely chopped*
1 clove of garlic finely chopped
1/2 a tomato
1 tablespoon of EatSlim Arrabbiata blend
1 thick slice of lemon cut in half
4 kalamatta olives
2 tablespoons of EatSlim Balsamic Dressing
50g of broccoli finely chopped
1 orange peeled & cut into segments
1 tablespoon of red onion thinly sliced*
1/4 cup of mint leaves
1/2 cup of rocket leaves
30g of carrot ribboned with vegetable peeler* 4 almonds chopped (optional)
1 clove of garlic finely chopped
1/2 a tomato
1 tablespoon of EatSlim Arrabbiata blend
1 thick slice of lemon cut in half
4 kalamatta olives
2 tablespoons of EatSlim Balsamic Dressing
50g of broccoli finely chopped
1 orange peeled & cut into segments
1 tablespoon of red onion thinly sliced*
1/4 cup of mint leaves
1/2 cup of rocket leaves
30g of carrot ribboned with vegetable peeler* 4 almonds chopped (optional)
* Adjust weight to your portion size
Directions
Cooking time 6 minutes
1. Preheat oven to 200oc
2. Heat a lightly oiled pan over a medium heat; add chicken, shallots & garlic, brown for 2 minutes stirring constantly.
3. Transfer to a small oven proof dish. Add tomato, EatSlim Arrabbiata blend, lemon & olives. Bake in oven for 20 minutes.
4. Remove from oven and stir in 1 tablespoon of EatSlim Balsamic Dressing.
5. Place all remaining salad ingredients in a bowl, toss and serve as a side.
