Lemon, Lime and Coriander Chicken with Crispy Mint Pea SaladThe chicken here is a good source of lean protein to aid muscle recovery after a session, while the lycopene contained in the tomatoes provides you with an antioxidant that has also been shown in some studies to help lower the risk of some cancers, including prostate. (serves 3)
500g of mini chicken fillets
½ a lemon and ½ a lime
Handful of fresh coriander
Cracked black pepper and chilli flakes
1 packet of mixed leaf salad (the greener the leaves the better)
200g of tomberries
1 orange pepper
100g of frozen peas
Handful of fresh mint
Sprinkle of mixed seeds
60ml of Udo's choice
30ml of balsamic vinegar
20ml of runny honey
1. Squeeze ½ a lemon and ½ a lime over the mini chicken fillets and add the coriander. Place into a plastic bag and hit with wooden mallet to allow juices to fully soak in. Season with cracked black pepper and chilli flakes.
2. Place on a grill a cook until the chicken is white through to the centre and slightly charred on the outside.
3. Wash, chop and arrange the salad. I find that the radishes are best finely sliced and the pepper cut into chunkier strips. Place frozen peas on top of the salad 5mins before serving and allow them to melt. Top with fresh mint and sprinkle with mixed seeds.
4. Mix dressing together in a small bowl and pour over salad.