Griddling or char-grilling is great for vegetables as well as meat. Simply brush with a little oil and place on the griddle, turning as they brown. This side salad contains chopped sundried tomatoes which provide a great alternative to lots of oily dressing. This can be enjoyed on any of our diet solution plans, including the VLCD and LCD diets.
1 tsp vegetable oil
80g asparagus spears, base trimmed
130g chicken breast
For the salad:
50g leaf salad of your choice
Few leaves from herbs such as oregano
20g (2-3) sun-dried tomatoes in oil, drained and chopped
No of servings: 1
Preparation time: 5 minutes
Cooking time: 15 minutes
This recipe is suitable for the following diets: Simple Solution (LCD), Total Solution (VLCD), Working Solution (LCD).
1. Heat a griddle pan until hot.
2. Lightly brush the pan with the oil and place the asparagus on the pan.
3. Place the chicken between two clean pieces of cling film or greaseproof paper and flatten to 1cm thick using a rolling pin.
4. Place the chicken in the pan, and cook until lightly browned on one side before turning over.
5. Keep turning the asparagus until it is cooked on all sides
6. Meanwhile place the salad on a serving plate.
7. When the juices of the chicken run clear when you insert a sharp knife, serve the chicken and asparagus along side the salad.
Serving suggestions: For a cheaper grilled vegetables try courgette, or aubergine. Alternatively, if you are not concerned about the carbohydrate content, use different coloured peppers.
Storage: The cooked chicken could be served cold, if refrigerated when cooked.
|Of whichsugars g||2.20|
|Of whichsaturates g||0.70|