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4 small chicken breast fillets (skin off) each cut into 2 thin fillets
2 tbsp fresh mint leaves roughly chopped
2 garlic cloves crushed
1 tsp dried chilli flakes
1 ½ tbsp extra virgin olive oil
1 baby cos leaves separated, finely shredded
80 g snow peas roughly chopped
2 spring onions finely chopped
1 tbsp white wine vinegar
Directions
What are we cooking today?
This chicken meal is so simple and works for lunch or dinner as a main meal or for an option at a dinner party.
Getting started
Place the chicken, mint, garlic, chilli and 1/2 tablespoon of oil in a bowl. Season with salt and pepper and toss to coat chicken.
Place a large non-stick frypan over high heat. When hot, add the chicken in batches. Cook for 3-5 minutes on one side until golden, then flip and continue cooking until cooked through.
Meanwhile, toss the shredded lettuce, snow peas, and spring onions in a large bowl with the vinegar, remaining tablespoons of oil, salt and pepper.
Divide the salad and chicken among plates and serve immediately.
Annabelle's tips
Marinade the chicken a few hours before cooking at enhance the flavour of this dish.
Nutrition
Nutrition
Serving Size
4
per serving
Calories
263
Amount/Serving% Daily Value
Total Fat
10 grams
13%
Saturated Fat
2 grams
10%
Cholesterol
100 milligrams
34%
Sodium
74 milligrams
4%
Total Carbohydrate
2 grams
1%
Dietary Fiber
1 grams
4%
Protein
39 grams
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
