Ingredients

250g chicken tenderloins

1 tsp olive oil

1 garlic clove finely chopped

salt & pepper, to taste

Broccoli Salad

1 head of broccoli

2 tbs (40g) mayonnaise (regular or egg free)

1 lemon juiced

25g roasted almonds roughly chopped

4 sprigs of dill finely chopped

15g parmesan shaved

Method

1. Rub chicken with oil and garlic and season with salt and pepper.

2. Heat a non-stick frypan over medium-high heat and cook chicken for about 3-4 minutes each side, until cooked. Remove chicken from heat and allow to rest for a minute.

3. Thinly slice the broccoli stalk and florets with a mandolin into a large bowl. Alternatively, you can use a peeler for the stalk and coarsely chop the florets.

4. In a serving bowl, whisk together mayonnaise and lemon juice and season with salt and pepper to taste.

5. Add broccoli, almonds and dill and gently toss. Adjust seasoning and top with shaved parmesan.

6. Divide chicken and salad between plates to serve.

Nutritional Information

Energy (kJ) 1813

Energy (cals) 433

Protein 38.2g

Fat 28.6g

Sat. Fat 4g

Carbs 3g

Sugar 2.5g

Fiber 5.1g