| HEALTH TREATS |
Lemon chicken
on leafy asparagus salad
er Numbings of serv
2
Method of preparation
|28 | MELOMAG
Source: The optimum nutrition cookbook – Patrick Holford
1. Cut the chicken into thin strips, put into a non-metallic bowl and mix with the lemon juice, garlic, lemon grass, black pepper and oil. Cover and refrigerate until required. 2. S team the asparagus and courgettes for about 5 minutes or until slightly softened. rrange the mixed leaves on two 3. A serving plates and top with the lightly cooked vegetables. 4. Brush a non-stick wok with a little oil and stir-fry the chicken pieces, using the strained marinade to moisten the pan after a minute or two. 5. Cover with a lid and leave on the heat for about 8 minutes until the chicken is cooked through. 6. S poon the chicken and pan juices over the salad. Sprinkle with the nuts and serve with crusty rolls.
What you will need 1 large chicken breast, skinned and boned Juice of half a lemon 1 clove garlic, peeled and crushed 1 stick lemon grass or 1 teaspoon dried chopped lemon grass Freshly ground black pepper 1 teaspoon cold-pressed mixed seed oil 100g asparagus spears 8 baby courgettes 100g mixed salad leaves 1 tablespoon lightly toasted flaked almonds or pine nuts
Add some pear for something different!