Recipe Review: This was sooooo good.
Cooking time: 30 – 40 minutes Serves: 2 - 4
Preheat oven: Stove top only
- 2 chicken breasts (skin off)
- Chinese 5-spice
- 1 Tbsp Coconut oil
- 400g tin chickpeas
- Paprika (we used the hot one)
- Lettuce mix (We used Mache, else your preferred leaf or mix e.g. rocket, baby spinach, cos, mescalin)
- ½ avocado
- 1/3 cucumber
- Sprouts (your preferred e.g. sunflower, red radish, bean)
- Big handful of cherry tomatoes
- 1 pink grapefruit, half juiced, half peeled and sliced into bite size pieces
- 1 Tbsp Apple Cider Vinegar
- 2 tsp Maple Syrup (optional)
- ¼ cup good quality Olive oil
1. Thoroughly coat the chicken breasts with some Chinese 5-spice
2. In a skillet or frying pan, over medium-low heat, melt coconut oil. Top side down place the chicken in the pan, cover with a lid and cook for 5 – 6 minutes. Remove lid, increase to medium heat and cook for a further 2-3 minutes to brown. Repeat on the bottom side.* Set aside to cool slightly before carving into slices.
3. While the chicken is cooking prepare the chickpeas. Coat with a mix of Chinese 5-spice and Paprika. In a small saucepan over medium heat, melt some ghee. Add the chickpeas and toss until warmed through.
4. Prepare the dressing. Combine the grapefruit juice, apple cider vinegar, maple syrup and olive oil in a small jar and shake well. Season with salt and pepper to taste. (This will keep in the fridge for up to a week)
5. In a large mixing bowl combine the lettuce, cucumber and cherry tomatoes. Add half of the dressing and toss well to combine.
6. On a large platter place lay out half of the salad mix.
7. To the remaining salad mix add the sliced chicken, chickpeas, grapefruit, and avocado. Fold through gently.
8. Artfully place the remaining salad mix to the platter.
9. Serve drizzled with extra salad dressing and sprouts
* I use the lid on method for two reasons;
1) It keeps it nice and juicy
2) I didn't eat chicken for almost 10 years due to a bout of severe food poisoning many moons ago. When I started eating healthier I decided that this would be easier if I allowed chicken back into my repertoire. Because I'm still a bit nervous about eating chicken I always make sure it's well cooked, this method allows the centre of the chicken to be cooked thoroughly without going dry.
The only thing I personally would do differently is leave out the maple syrup. Since quitting 'sugar' our taste buds have changed so much and we find the pink grapefruits to be quite sweet already (it could also be what they're like in the Netherlands but I have nothing to compare to just now). To have a more refreshing citrusy dressing leave out the maple syrup. Voila!