Packed with protein, perfect for taking to work in a tupperware or for a weekend lunch in a rush!
Serves: 2 Time: 13 minutes
Ingredients
200g chicken breast
4 sliced canned pineapple
Bag of salad with spinach
10g mint leaves
½ onion, finely chopped
For the dressing
2 tbsp olive oil
1 tsp ginger, grated
1 garlic clove, minced
1 lime, juiced
1 tsp honey
Method
Mix the ingredients of the dressing in a salad bowl, season with salt then add the salad, spinach and mint leaves and let it rest.
Meanwhile, cut the chicken breasts in half horizontally so you end up with 4 chicken fillets. Whack onto a hot grill pan and place a pineapple slice on top of each chicken breast. Grill for 6-8 mins, then flip over and grill for another 5 mins, placing the pineapple in the griddle pan next to the chicken instead of on top.
Once done, remove from heat and let the chicken rest for 3 mins, before slicing into strips.
Add the onion, chicken, and pineapple to the salad and serve!
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Rosie ❤️
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