Ingredients
Ingredients
For the grilled chicken
- 4 chicken thighs, skin removed
- 1 tbsp olive oil
- salt and black pepper
For the spring salad
- 100 g peas
- 100 g small broad beans
- 2 spring onions, sliced
- mint leaves, chopped
- 30 g watercress, chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp parmesan, grated
Instructions
Instructions
- 1
To make the sauce, mix all the ingredients together, then season with a little salt and pepper.
- 2
To prepare the chicken thighs, coat them with the oil and season with salt and pepper.
- 3
Place a griddle pan over a medium heat. When hot, cook the thighs for 4–5 minutes on each side, or until cooked through and the juices run clear. Set aside.
- 4
To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice and olive oil together in a salad bowl, then toss in the drained warm peas and beans.
- 5
Spoon the warm salad onto serving plates. Cut the grilled chicken thighs in half and lay them on top of the salad. Sprinkle over the Parmesan and spoon over the sauce, then serve.
Equipment
Equipment
- Bowl
- Measuring cup
- Mixer
- Griddle pan
- Pan
Notes
Notes
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Nutrition
Nutrition
| Calories | 400 |
| Carbohydrates | 10g |
| Cholesterol | 90mg |
| Fat | 35g |
| Fiber | 2g |
| Protein | 35g |
| Saturated Fat | 8g |
| Sodium | 1100mg |
| Sugar | 2g |
| Trans Fat | 0.5g |
| Unsaturated Fat | 2g |