Ingredients:
- 4 small skinless chicken breast fillets
- olive oil spray
- 1 tablespoon za’atar spice mix
- 1 orange, 2tsp grated rind, flesh chopped into chunks
- ½ cup reduced fat plain yoghurt
- ½ cup coriander leaves, chopped
- 100g rocket leaves
- 125g punnet fresh blueberries
- 1 bunch asparagus, trimmed, blanched and halved
- 2 teaspoons extra virgin olive oil
Method:
- Spray chicken breasts with olive oil. Combine spice mix with orange rind and sprinkle evenly over chicken.
- Cook chicken in a frying pan over medium heat for 4-5 minutes each side, or until cooked through. Make sure the heat is not too high, as this will burn the coating.
- Combine yoghurt and coriander. Refrigerate until required.
- Place rocket leaves, blueberries, asparagus and orange into a large mixing bowl. Drizzle with olive oil and toss to coat.
- Divide salad between serving plates, top with sliced chicken and drizzle with yoghurt dressing. Finish with extra coriander leaves if desired.
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