Ingredients
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2 pieces (small) Chicken breasts(boned, skinned and cut in half)
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Calorie controlled cooking oil spray
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1 piece (large) Red pepper/orange(deseeded and cut in to chunks)
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1 piece Little gem lettuce (leaves separated)
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50g/1¾oz Watercress( tough stalks removed)
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2 pieces (medium) Tomatoes( cut into small chunks)
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1/3 piece Cucumber (sliced)
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1 tsp Balsamic vinegar (thick)
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1/2 piece Lemon (juice only)
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To Taste sea salt and freshly ground black pepper
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Website Link
Directions
Steps
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1
Done
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Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate. |
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2
Done
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Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften. |
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3
Done
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Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. |
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4
Done
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Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. |
