Total Servings: 4
Serving size: 1 fillet
Calories per serving: 339 Kcal
Protein: 42g
Carbs: 20g
Fat: 11g
Preparation time: 10 minutes
Ingredients:
1 egg white
5 tbsp finely grated parmesan
4 boneless, skinless chicken breasts
400g new potatoes, cut into small cubes
140g frozen peas
good handful baby spinach leaves
1 tbsp white wine vinegar
2 tsp olive oil
Directions:
Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper. Tip the parmesan onto another plate. Dip the chicken first in egg white, then the cheese. Grill the coated chicken for 10 to 12 minutes, turning once until browned and crisp. Meanwhile, boil the potatoes for 10 minutes, adding the peas for the final 3 minutes, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and season to taste. Divide between four warm plates and serve with the chicken.
With thanks to Live’ly Executive Chef Kassem Taha. For further information contact Live’ly on 04-3481008 or visit www.lively.ae.