REP 10 MINUTES | COOK 25 MINUTES + COOLING + 5 MINUTES RESTING
You can cook the potatoes, beans and chicken up to 1 day ahead of
serving. Store them separately in airtight containers in the fridge.
Baby potatoes + green beans + chicken + cos + marinated olives.
300 g baby red potatoes, halved
100 g baby green beans, trimmed
8 chicken tenderloins
2 × 400 g baby cos, trimmed
and leaves separated
150 g marinated pitted
1. Cook the potatoes in a saucepan of boiling water for 12 minutes.
Add the beans and cook for a further 1 minute. Drain, then cool.
2. Heat a large chargrill pan over medium–high heat. Chargrill
the chicken for 12 minutes, turning occasionally, or until cooked
and golden. Transfer to a heatproof chopping board. Rest for
5 minutes before slicing.
3. Place the cos, olives (and their marinade), potatoes, beans and
chicken in a large bowl. Season to taste. Toss gently together
to combine, then serve.
TOTAL CALORIES 1523
CALORIES PER SERVE 381
LOW CARB RECIPE
(less than 14 g per serve)
CALORIE BOOST PER SERVE
50 calories 1 extra chicken tenderloin
100 calories 3 teaspoons avocado oil
150 calories 2 boiled eggs
200 calories 2 thin slices sourdough
Recipe and images from Keeping It Off by Michelle Bridges, published by Pan Macmillan. You can buy the book here.
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