Ingredients

Method

• 4 free-range chicken breasts
• 2 T olive oil
• Sea salt and freshly ground black pepper
• 1 cup plain low-fat yoghurt
• Juice of ½ lemon
• 2 T whole-grain mustard
• 2 red apples
• 150 g pea shoots
• 50 g walnuts, crushed
• 4 sticks celery, sliced thinly

Method

Ingredients

Place a pan over a medium to high heat. Toss the chicken breasts in the olive oil and season to taste.

Fry the chicken breasts for 4 minutes a side, or until the juices run clear but the meat is cooked but still succulent.

Remove from the heat and allow to rest for at least 5 minutes before cutting into slices.

Combine the yoghurt with the lemon juice and mustard. Cut the apples into wedges and toss in the yoghurt dressing.

Arrange pea shoots on four serving plates and top with the apple, walnut, celery and grilled chicken breast. Season to taste and serve.

Per serving: 1544.4 kJ, 37.4 g protein, 16.7 g fat, 18 g carbs

Cook's tip: follow our step-by-step for cooking chicken breasts so that they are perfectly moist and tender.