Chargrilling is an excellent low-fat method of cooking and gives food a distinctive smoky barbecue flavour. Serve with a watercress salad.
SERVES 4 PREPARATION 15 minutes COOKING 25 minutes
4 skinless, boneless chicken breasts, about 175g/6oz each
olive oil, for brushing
2 tsp paprika
1 yellow pepper, halved, deseeded and cut into small chunks
1 red pepper, halved, deseeded and cut into small chunks
1 small red onion, thinly sliced into rings
1 small cucumber, cut lengthways into quarters, deseeded and cut into small chunks
20 pitted/stoned black olives, halved
4 tbsp chopped flat leaf parsley
juice of ½ lemon
1 tbsp extra virgin olive oil
salt and freshly ground black pepper
1 Brush the chicken with olive oil, then sprinkle the paprika evenly over each side.
2 Heat a griddle pan until hot. Reduce the heat to medium and griddle the chicken, 2 breasts at a time, for about 6 minutes on each side or until cooked right through. Keep warm while you cook the remaining 2 chicken breasts.
3 Meanwhile, put the yellow and red peppers, red onion, cucumber, olives and parsley in a serving bowl. Pour over the lemon juice and oil, season well and stir until combined.
4 Serve the chicken with the gazpacho salsa by the side.
The gazpacho salsa can be made 1 day in advance and stored in an airtight container in the refrigerator.
Try to eat a range of different coloured vegetables (and fruit) each day to benefit from their range of nutritional attributes. One of the main benefits is that they all contain soluble fibre, which helps to stabilize blood-sugar and blood-cholesterol levels.
Food Facts per Portion
Calories 345kcal • Total Carbs 3.6g • total sugar 1.3g • added sugar 0g