How to make Saltand Peppered Grilled Chicken
Prep
time: 15 minutes | Cook time: 25 minutes | Serves 4
1 cup sliced pears.
1 cup arugula leaves, shredded.
2x small skinless, boneless chicken breasts
A pinch of sea salt and pepper to season
Olive oil cooking spray
2 tbsp. lemon juice
1 cup arugula leaves, shredded.
2x small skinless, boneless chicken breasts
A pinch of sea salt and pepper to season
Olive oil cooking spray
2 tbsp. lemon juice
1. To make the arugula fruit salad: Combine the
pears and arugula
leaves in a small salad bowl, and chill until ready to serve. Generously
season the chicken breasts with sea salt and black pepper.
leaves in a small salad bowl, and chill until ready to serve. Generously
season the chicken breasts with sea salt and black pepper.
2. Lightly spray a non-stick grill pan with the
cooking spray and heat
on medium-high. Place the chicken breasts in the grill pan, and sear on both sides until lightly browned.
on medium-high. Place the chicken breasts in the grill pan, and sear on both sides until lightly browned.
3. Cover the pan with a fitting lid and reduce
the heat to medium-low.
Let the chicken cook for 10 to 15 minutes more,
or until cooked
through. To serve, drizzle the lemon juice over the grilled chicken
alongside the arugula salad.
through. To serve, drizzle the lemon juice over the grilled chicken
alongside the arugula salad.
Per
serving:
Calories: 170kcal, Protein: 23g, Total Carbs: 13g, Dietary Fibers: 3g, Total Fat: 3g
Calories: 170kcal, Protein: 23g, Total Carbs: 13g, Dietary Fibers: 3g, Total Fat: 3g
