This is actually from one of the 5:2 diet books. I haven’t really ever been on an actual diet properly, my will power just isn’t good enough. But a few of my friends were on this a while back and one friend in particular raved about this recipe. So, naturally I had to try it! It is an impressively tasty, filling and satisfying dish! The best bit is it is only 195 calories per serving! True Facts!! Its a lovely dish for the summer. Try it, see what you think,
Ingredients: (this is per person)
- 1 small chicken breast, skin on (approx 110g)
- A little olive oil
- Salt and pepper
- Half a cucumber, sliced lengthways, deseeded and cut on the diagonal into crescents
- Handful of coriander, including finely chopped stalks
- Handful of mint leaves
- Half a teaspoon of ground Szechuan peppercorns, crushed (see comment above)
- 1 tbsp Thai fish sauce
- 1 tsp sesame oil
- 1 spring onion, finely sliced diagonally
- 2 tbsp lime juice
- Shredded iceberg lettuce (80g)
- Lime wedges to serve
Preheat oven to 190C/375F.
Oil the chicken breast lightly before seasoning with salt and pepper (skin to be removed after cooking). Bake, covered, in oven until cooked through and juices run clear – about 20 mins. Allow to cool.
Tear chicken into shreds and place into a bowl with cucumber, most of the coriander and mint.
Make the dressing from the Szechuan pepper, fish sauce, sesame oil, spring onion, lime juice and seasoning. Combine with chicken mixture and serve on shredded iceberg lettuce.
Garnish with lime wedges and remaining coriander leaves.