Minty griddled chicken & peach salad

5 of 5 a day fibre folate healthy healthy diet plan summer vitamin c

N/A

Source

Ingredients

1 lime , zested and juiced

1 tbsp rapeseed oil

2 tbsp mint , finely chopped, plus a few leaves to serve

1 garlic clove , finely grated

2 skinless chicken breast fillets (300g)

160g fine beans , trimmed and halved

2 peaches (200g), each cut into 8 thick wedges

1 red onion , cut into wedges

1 large Little Gem lettuce (165g), roughly shredded

½ x 60g pack rocket

1 small avocado , stoned and sliced

240g cooked new potatoes

Method

Mix the lime zest and juice, oil and mint, then put half in a bowl with the garlic. Thickly slice the chicken at a slight angle, add to the garlic mixture and toss together with plenty of black pepper.

Cook the beans in a pan of water for 3-4 mins until just tender. Meanwhile, griddle the chicken and onion for a few mins each side until cooked and tender. Transfer to a plate, then quickly griddle the peaches. If you don’t have a griddle pan, use a non-stick frying pan with a drop of oil.

Toss the warm beans and onion in the remaining mint mixture, and pile onto a platter or into individual shallow bowls with the lettuce and rocket. Top with the avocado, peaches and chicken and scatter over the mint. Serve with the potatoes while still warm.