Succulent chicken breast cooked on a BBQ is a thing of beauty! You can still make this recipe under a grill. The most important element of this dish is
the preparation of the raw Kale, which needs to be massaged to achieve the soft texture.
Wash and dry the kale, pour some good quality olive oil onto your hands and sprinkle the kale with salt, then massage until the leaves turn deep green and become soft. There's no short cut for this, and it's well worth the effort.
The dried cranberries bring a wonderful tartness and the cashew nuts texture to this dish.
PER SERVING:
387 calories / 42.1g Carbs / 24g Fat / 13.g Protein
Ingredients
75g BBQ Chickn breast
80g raw Kale
1 Tomato
10g yellow bell pepper
75g low fat cottage cheese
10g raw cucumber
1 tsp olive oil
10g cashew nuts chopped roughly
25g dried cranberries
A drizzle of Sriracha spicy sauce
Method
Massage the kale as above
Mix with chopped yellow pepper, cranberries, cashews, cucumber & tomato slices.
Top with the cottage cheese
Add the BBQ Chicken
Season with salt, pepper and Sriracha sauce to taste.
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