Free Healthy Recipe - Grilled Chicken with Cucumber and Cranberry Salsa

Dairy free, Low carbohydrate, Low GI, Wheat Free

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Chicken is a fantastic inclusion in a balanced diet; it's an excellent source of low fat protein and contains many other essential vitamins, minerals and antioxidants. This dish practically shouts summer - it's easy to make, tastes gorgeous and of course it goes without saying that it's good for you.

Ingredients

Cranberry Salsa:

1 Lebanese cucumber peeled and chopped finely

2 tbsp salted capers, rinsed and dried thoroughly

1 small red chilli, deseeded and finely chopped

½ Spanish onion finely chopped

1 tbsp dried cranberries, chopped

1 bunch coriander, roughly chopped

1 lime juiced

4 chicken breast fillets

2 cups mixed greens

2 bunches asparagus, steamed

Method

Combine the salsa ingredients in a bowl and allow the flavours to combine by allowing it to sit for a couple of hours.
Preheat the oven to 180 degrees Celsius.

Brush the chicken with olive oil and seasoning. Heat a grill pan or barbeque to hot then add the chicken to sear on one side for two minutes. Turn the chicken and sear it on the other side for another two minutes. Place the chicken on a baking tray and place it in the oven to cook through for between 8 - 10 minutes.

Wrap the chicken in foil to rest for about five minutes and serve with the salsa on the top, some mixed greens and steamed fresh asparagus.

Makes 4 servings

Prep Time:	2 hrs
Cooking Time:	20 mins
Ready in:	2 hrs 20 mins
Suitable for:
Dinner

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Nutritional Information - Per Serve
Kj	1173 kj
Calories	280 kcal
Fat	10.1 g
Saturated Fat	3.1 g
Total Carbohydrate	5.9 g
Total Protein	40.4 g
Fibre	2 g

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