LEMON CHICKEN & BRUSSELS SPROUTS SALAD

MAKES 4 SERVINGS

500 g chicken cutlets salt and pepper

2 tsp olive oil

3 cups Brussels sprouts, trimmed and thinly

sliced (about 12 sprouts)

1 red apple, cubed

¼ cup finely chopped red onion

Yogurt & Lemon Sauce (recipe, this page)

¼ cup sliced almonds, toasted chopped fresh chives

Season chicken cutlets with salt and pepper. In large ovenproof skillet, heat oil over medium-high heat; cook chicken until golden and juices run clear when pierced with a fork, about 5 minutes per side.

Meanwhile, in large bowl, combine Brussels sprouts, apple, red onion and half of the Yogurt & Lemon Sauce. Season with salt and pepper.

Slice chicken; arrange on a bed of salad. Sprinkle with almonds and chives; serve with remaining sauce.

PER SERVING about 340 cal, 35 g pro, 15 g total fat (2 g sat. fat), 16 g carb (4 g dietary fibre, 8 g sugar), 80 mg chol, 250 mg sodium, 2 mg iron.

Yogurt & Lemon Sauce In small bowl, mix together ¾ cup plain Greek yogurt, 2 tbsp olive oil, 1 tsp grated lemon zest, 1 tbsp each lemon juice and chopped fresh chives, 1 tsp Dijon mustard and 1 small clove garlic, chopped. Season with salt and pepper. Makes about 1 cup.