Today I thought we should try something light, tasty and pretty easy to make.
Coach Reese, Owner Rise n Fly Sports & Fitness
Grilled chicken & corn on the cob salad
4 small skinless chicken breast
2 garlic clove, crushed
1 tbsp paprika
juice 1 lemon
2 tbsp olive oil
2 corn cobs
4 Little Gem lettuce, quartered lengthways
½ cucumber, diced
Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.
Kcal 236 at 8g saturates 1g carbs 12g sugars 4g fibre 3g protein 28g salt 0.2g