PALEO, GLUTEN FREE, DAIRY FREE & SUGAR FREE
Amount Per Serving
Calories from Fat 51
Total Fat 5.6g
Saturated Fat 1.5g
Trans Fat 0.0g
Total Carbohydrates 25.0g
Dietary Fiber 4.0g
Vitamin A 89%•Vitamin C 285%Calcium 8%•Iron 26%
1 head of red leaf, green leaf lettuce
8 cos lettuce leaves
2 spring onions
2 mini sweet peppers
handful of tomatoes
handful of spinach leaves
Handful of raisins
1/2 a lemon
2 small chicken breasts
2 tbs pomegranate molasses
2 tbs balsamic vinegar
rape seed oil
Diced the chicken in bite sized pieces and place in a pan with a little bit of rape seed oil. When I pan fry chicken I always add a glug of boiling water. This helps the chicken to remain tender and juicy but allows it to cook through. The water will have evaporated in less than 5 minutes and by this time your little chicken pieces should be nearly cooked.
Drizzle in the pomegranate molasses with the balsamic vinegar and a sprinkling of salt & pepper. Allow the sticky molasses and balsamic vinegar to cook down and coat the chicken. You should be left with lovely moist chicken pieces that have a dark sticky coating.
Leave this to the side for a minute while you prepare your salad or wraps.
If you are making wraps, line the cos lettuce leaves with the spinach, add some of the diced vegetables along with the chicken and sprinkle over a few raisins.
For the salad just mix all the vegetables together with the lettuce and the spinach leaves. Plate the leaves and vegetables up with the chicken and throw over a few raisins.
Drizzle either the wraps or the salad with a little bit of olive oil, balsamic vinegar and a squeeze of lemon.