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Chargrilled chicken with roasted tomatoes, avocado, peas and mint

Chargrilled chicken with roasted tomatoes, avocado, peas and mint

Name: Chargrilled chicken with roasted tomatoes, avocado, peas and mint
Yield: Serves 4
Cuisine: American recipes
Ingredients: 1 tsp olive oil; 1½ tsp lime juice; 500g skinless chicken breasts; 200g cherry tomatoes on the vine; 100g frozen or freshly-shelled peas; 4 Little Gem lettuce hearts, leaves separated; 30g wild rocket; Handful fresh mint leaves; 4 spring onions, very thinly sliced; 1 small, ripe but firm avocado; For the dressing; 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; Good pinch of caster sugar

Easy
August 2006

Easy
August 2006

Serves 4
Hands-on time 30min, plus marinating

This healthy chargrilled chicken is full of smoky flavour and served with fresh tomatoes and avocado.

Dairy-free recipes
Gluten-free recipes

Nutrition: per serving

Calories: 305kcal
Fat: 16g (2.9 saturated)
Protein: 33.2g
Carbohydrates: 7.2g (4.4g sugar)
Salt: 0.2g

Nutrition: per serving

Calories: 305kcal
Fat: 16g (2.9 saturated)
Protein: 33.2g
Carbohydrates: 7.2g (4.4g sugar)
Salt: 0.2g

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Ingredients

1 tsp olive oil
1½ tsp lime juice
500g skinless chicken breasts
200g cherry tomatoes on the vine
100g frozen or freshly-shelled peas
4 Little Gem lettuce hearts, leaves separated
30g wild rocket
Handful fresh mint leaves
4 spring onions, very thinly sliced
1 small, ripe but firm avocado

For the dressing

3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
Good pinch of caster sugar

Method

Whisk the oil, lime juice and some seasoning together in a shallow dish. Add the chicken breasts, turn to coat, then leave to marinate for 15-30 minutes.
Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Roast the tomatoes in a non-stick roasting tin for 4-5 minutes, until the skins just burst. Remove from the oven and cut the vines into small sprigs of two or three tomatoes. Set aside.
Drop the peas into a pan of salted boiling water, bring back to the boil, then drain. Refresh under cold water and drain well. Set aside.
Scatter the lettuce, rocket, mint and spring onions over 4 plates.
Heat a non-stick griddle or frying pan over a high heat until smoking hot, then reduce the heat to medium. Cook the chicken for 6-8 minutes each side, until cooked through. Slice and place on the salad.
Halve, stone and peel the avocado, then slice over the salad. Add the tomatoes and scatter with the peas.
Whisk the dressing ingredients together, season and spoon over the salad. Serve immediately.