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Grilled Asparagus, Chicken, Goat’s Feta & Baby Beet Salad

Grilled Asparagus, Chicken, Goat's Feta & Baby Beet Salad
INGREDIENTS

2 small - chicken breast
.5 cup - (crumbled) goats feta
6 - spear asparagus
3 medium - beetroot
2 cups - baby spinach
.5 cup - coriander
1 large - tomato
1tb - sunflower seeds
.5 - lemon
1tb - extra virgin olive oil
1tsp - ground ginger
1tsp - cayenne pepper
1tsp - ground cumin

1886 KJ per serving - 25 mins - 2 servings

NUTRITION
  • Protein (g)
    45.64
  • Total Fat (g)
    22.84
  • Carbohydrate (g)
    10.75
  • Water (g)
    342.41
  • Alcohol (g)
    0.00
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METHOD
Step 1

Heat a non-stick frypan to high heat.

Step 2

Slice chicken breasts into strips (1cm) and toss in a bowl with ginger, cayenne and cumin.

Step 3

Grill the chicken and toss until browned and cooked through then remove from heat.

Step 4

Wash the pan and reheat to high, remove the end of the asparagus bases and stir-fry until cooked through - approx. 5min. Remove from heat.

Step 5

Cut the baby beets in half and tomatoes into 1/8's. Roughly chop the coriander and crumble the goat's feta.

Step 6

Assemble the salad by placing the chicken, asparagus, tomato, baby beets, feta and baby spinach together in a serving bowl and toss gently to combine.

Step 7

Drizzle with the lemon half and olive oil, top with sunflower seeds and coriander.

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