MINTY GRILLED CHICKEN & PEACH SALAD
PREP 10 MINS COOK 15 MINS SERVES 2 (AS A MAIN)
Zest and juice of 1 lime
1 Tbsp olive oil
2 Tbsp finely chopped mint, plus a
few small leaves, to serve
1 clove garlic, finely grated
2 (150g each) skinless chicken
breast fillets, trimmed of fat Freshly ground black pepper
160g green beans, trimmed and
halved
1 red onion, cut into wedges 2 peaches, each cut into 8 thick
wedges
1 large Little Gem lettuce, roughly
shredded
30g rocket leaves
1 small avocado, sliced
240g Zerella Spud Lite Baby potatoes, halved, steamed, to serve 1 Combine the lime zest and juice, oil and chopped mint in a bowl. Put half the mixture into a bowl and stir in the garlic. Thickly slice the chicken at a slight angle, add to the garlicky bowl and season with plenty of black pepper. Toss well to combine.
2 Put the beans in a shallow microwave-safe dish with about 60ml (1/4 cup) water. Cover and cook on high for 2 minutes, or until just tender. Drain well.
3 Meanwhile, preheat a chargrill on medium-high. Spray the chicken and onion with cooking spray. Add to the chargrill and cook for 4 minutes each side or until the chicken is cooked through and the onion is tender. Transfer to a plate and set aside. Add the peaches to the grill and cook for 2-3 minutes each side or until slightly charred. Transfer to a plate. 4 Toss the warm beans and onion in the remaining mint mixture and pile onto a platter or into individual shallow bowls with the lettuce and rocket. Top with the avocado, peaches and chicken. Scatter over the extra mint leaves. Serve with the potatoes while still warm.
Nutrition info
PER SERVE 2090kJ, protein 42g, total fat 19g (sat. fat 3g), carbs 30g, fibre 16g, sodium 113mg • Carb exchanges 2• GI estimate medium • Gluten free
Nutrition info
PER SERVE 1970kJ, protein 41g, total fat 19g (sat. fat 3g), carbs 25g, fibre 15g, sodium 107mg
• Carb exchanges 11/2 • GI estimate medium • Gluten free
• Lower carb