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Ingredients
1 tbsp tamari 1 tsp medium curry powder ¼ tsp ground cumin 1 tbsp garlic-infused olive oil 1 tsp clear honey 2 skinless chicken breast fillets 1 tbsp crunchy peanut butter (sugar-free if possible) 1 tbsp sweet chilli sauce 1 tbsp lime juice 2 Little Gem lettuce hearts, cut into wedges ¼ cucumber, halved and sliced Coriander, chopped Seeds from ½ pomegranate
Method
Pour the tamari into a large dish and stir in the curry powder, cumin, garlic-infused oil and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hour, or overnight. Meanwhile, mix the peanut butter with the chilli sauce, lime juice and 1 tbsp water to make a spoonable sauce. When ready to cook, heat a large non-stick frying pan. Add the chicken and cook, covered with a lid, for 5-6 minutes on a medium heat, turning the fillets over for the last minute, until cooked but still moist. Set aside, covered, to rest for a few minutes. Toss the lettuce wedges with the cucumber, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.
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