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Grilled chicken & greens

  • 1
  • Easy
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Recipe Ingredients

  • 1 cup packed fresh mint leaves
  • 1 lemon
  • 2 cloves garlic, crushed with a press
  • 1 tbsp plus 2 tsp extra-virgin olive oil salt freshly ground black pepper
  • 450g skinless, boneless
  • chicken-breast halves, pounded to an even 1cm thickness
  •  450g asparagus, ends trimmed
  •  450g radishes, trimmed and very thinly sliced
  • 225g watercress

Recipe Directions

  1. Preheat a griddle pan on medium-high.
  2. Finely chop half of mint. From lemon, finely grate 1 teaspoon of peel and squeeze 4 tablespoons of juice. Combine chopped mint, lemon peel, 1 tablespoon of lemon juice, half the garlic, 1 teaspoon of oil and ⅛ tea- spoon each of salt and pepper. Add chicken and rub with mint mixture to coat evenly.
  3. In a baking tray, toss the asparagus with 1 teaspoon of oil, ⅛ teaspoon each of salt and pepper, and remaining garlic. Grill for about 4 to 6 minutes or until charred in spots, turning occasionally.
  4. Meanwhile, in a large bowl, toss radishes, watercress, 3 tablespoons of lemon juice, 1 tablespoon of oil, ⅛ teaspoon each of salt and pepper, and remaining mint. Divide among 4 plates.
  5. Place hot asparagus on top of greens. Place chicken in the griddle pan. Cook for 2 to 3 minutes per side or until meat just loses its pink colour. Divide hot chicken among plates with greens.
EACH SERVING About 945kJ, 27g protein,10g carbohydrate, 9g total fat (2g saturated), 5g fibre, 63mg cholesterol, 315mg sodium.

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