with Garlic Yoghurt & Mint
Light, bright and green, this salad comes brimming with cucumber, baby broccoli and mint (the trifecta in our opinion!). With crumbed chicken tenders and garlic yoghurt dolloped on top, this will one will quickly become a regular. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Tags
Cucumber
1
Garlic
1
Spinach & Rocket Mix
1 packet
Chicken Tenderloins
660 g
Baby Broccoli
1
Greek-Style Yoghurt
1 packet
Mint
1 packet
Tomato
1
One-step coater
1 sachet
Balsamic Vinaigrette Dressing
1 packet
• Trim pea pods and roughly chop. • Pick and thinly slice mint. • Slice cucumber into half-moons. • In a large bowl, combine chicken tenderloins and a drizzle of olive oil, then season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins in batches, until browned and cooked through, 3-4 minutes each side. • Spread everything garnish over a board or plate. Press cooked chicken into everything garnish, turning to coat. TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, in a small bowl, combine Greek-style yoghurt and half the chopped mint. Season to taste. • In a large bowl, combine pea pods, cucumber, spinach & rocket mix, remaining chopped mint and a drizzle of balsamic vinegar and olive oil. Toss to coat. Season to taste.
• Divide pea pod salad and sesame-coated chicken between plates. • Dollop over mint yoghurt to serve. Enjoy!
2300
kJ
Energy (kJ)
549
kcal
Calories
13.3
g
Fat
3.5
g
of which saturates
23.9
g
Carbohydrate
7
g
of which sugars
4.9
g
Dietary Fibre
81.2
g
Protein
0
mg
Cholesterol
614
mg
Sodium
