- Gluten-free
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 4
- 600g chicken breast (3 large or 4 small)
- 2 tbsp extra virgin olive oil
- 1 or 2 tsp chilli flakes (optional)
- ½, lemon zested
- 2 garlic cloves, minced
- 200g cherry tomatoes
- 1 largegarlic clove, minced
- 2 tsp wholegrain mustard
- 1 lemon, juiced
- 5 tbsp extra virgin olive oil
- 3 heaped tbsp plain natural or Greek yoghurt
- 1 tbsp water
- 200g kale
- 100g peas
- 40g parmesan cheese, shaved
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Method
Step 1
Preheat the oven to 200°C/180°C fan.
Step 2
Place the chicken breasts in a large, ovenproof baking tray and cover evenly with 2 tbsp olive oil, chilli flakes (if using), lemon zest, garlic, and season with salt and pepper. Add the tomatoes around the baking tray and place in the oven. Cook for 20-30mins, depending on the size of the chicken breast.
Step 3
Prepare the Caesar dressing by mixing the garlic, mustard, lemon juice, olive oil, yoghurt, and water. Season with salt and pepper.
Step 4
Massage the kale with half the dressing. Add in the peas and parmesan, and mix lightly.
Step 5
Top the kale salad with the baked chicken breast and tomatoes. Drizzle the remaining dressing on top.
