I had a few (very welcome) days off, and the indulgence that followed left me craving something fresh and healthy. I bought a few chicken breasts to last me a whole week’s worth of lunches to take into work.
I ended up making a very simple Honey Mustard Chicken and Watercress Salad. Turns out I already had most of the ingredients at home.
For the marinade I used:
Organic runny honey, wholegrain mustard, olive oil, zest of 1 lime, ground coriander, black pepper and salt
1 bag of watercress, 1 large white onion, 2 handfuls of fresh chives and 1 of fresh coriander, 1 bunch of spring onions, 1 sweet red pepper
I applied all marinade ingredients liberally and poked a few holes into the chicken. After rubbing the flavours into the fillets I left them in the fridge overnight.
When the time arrived, I laid out my chicken pieces with some cherry tomatoes under a very hot grill for 20 minutes.
While the chicken was cooking I sliced the white onion finely and fried on medium for 5 minutes before adding the watercress and red pepper. After another minute on a low heat, I turned off the heat and added the herbs.
Serve your chicken with the salad and a sprinkling of diced spring onions if you feel like it!