Thursday, 24 May 2012

Grilled Chicken and Vegetable Salad

It was the usual question.
What am I going to make for dinner.
I had chicken breasts, I had asparagus and I had a lime.
Of course I had a whole lot more than that but I really wanted to use the chicken, asparagus and the lime!

I browsed the Delicious Magazine website and stumbled across two potential recipes. I improvised and used a bit of this one and a bit of that one.

I was happy with the results and so was my husband!


3 skinless free-range chicken breasts
Juice of 1 lime and lime zest
½ garlic clove, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika powder
½ tsp chilli flakes (optional)
2 tbsp olive oil
1 red onion, sliced
1 courgette, chopped
2 carrots, peeled and chopped
12 - 15 asparagus spears
2 cups arugula lettuce
60 gr couscous


Place the chicken breasts between sheets of cling film and carefully flatten with a rolling pin until they are 10mm thick. Place in a dish with the lime juice, the lime zest, garlic, dried spices and one table spoon olive oil. Cover and leave to marinate in the fridge for an hour or two.

Preheat the oven to 200 degrees Celsius. Place the chopped courgette, carrots and onions into an oven proof dish, season and drizzle some olive oil on top. Roast in the oven for approximately 40 minutes.

Prepare the couscous as per the instructions on the packaging.

Trim the asparagus and drizzle with olive oil.

Heat up your grill (I use an electric grill which looks a little like a George Foreman Grill!).
Now place the asparagus on the grill and let it cook for 3 to 5 minutes.
Next cook the chicken breasts on the grill - it shouldn't take long, but it entirely depends on your grill.

Combine everything, including the arugula, and enjoy a very healthy and tasty salad!

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