Page 52 - JG Performance March 20 Recipe Book

Chicken and Red Plum Salad
SERVES: 4
TOTAL TIME: 20 Minutes
INSTRUCTIONS
Heat your grill to medium. Rub the chicken with 1 teaspoon olive oil and season with 1⁄4 teaspoon each of the salt and pepper.
Grill chicken until cooked through, 5 to 7 minutes per side. Transfer to cutting board and let rest 5 minutes before slicing.
While the chicken is grilling, in large bowl, toss the plums with 1 tablespoon of oil and 1⁄4 teaspoon each of salt and pepper.
Add plums to the grill and cook until just charred, then return to the bowl and toss with the remaining 1 tablespoon oil and spring onions.
Add the chicken (and any of its juices) to the bowl and toss to combine.
Fold in the rocket, dill, and almonds before serving piping hot.
INGREDIENTS
4 x 200 gram boneless, skinless chicken breasts 2 tablespoons plus 1 teaspoon olive oil
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
4 red plums, cut into 1-inch wedges
2 scallions, thinly sliced
150 grams rocket
5 grams fresh dill, very roughly chopped 30 grams roasted almonds, chopped
MACROS PER PORTION
CALORIES 355 CARBS 12 FIBRE 3
PROTEIN FATS
38 16
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