Grilled chicken breast with raspberry vinaigrette

3 August 2017

This delicious dish is bursting with the flavours of summer and uses lots of ingredients that help keep cholesterol levels under check. The fennel adds a crunchy texture and a slightly sweet flavour that goes well with the apple.

Both contain plenty of soluble fibre which reduces cholesterol, as well as important antioxidants such as rutin and quercetin which prevent cholesterol from furring up arteries in the heart.

2 skinless chicken breasts

1 tbsp olive oil

75g bag of watercress leaves

Half a fennel, sliced into long strips

1 small pink apple, cored and sliced into strips

1 small avocado, chopped

100g raspberries

2 tbsp apple cider vinegar

2 tbsp balsamic vinegar

1 tbsp Dijon mustard

Pinch of sugar

50g toasted hazelnuts

Brush a griddle pan with olive oil and let it become hot. Season the chicken breasts with salt and pepper, and place on the griddle until cooked through, turning a few times. This should take about 10 minutes. Meanwhile, place the watercress in a large bowl and mix in the fennel, apple and avocado. Make the vinaigrette by placing the raspberries in a saucepan and adding the vinegar, mustard and sugar, and cooking over a high heat for 2 minutes. Adjust the seasoning with freshly ground black pepper. Divide the salad between two plates, place the chicken on top, then pour over the raspberry vinaigrette and sprinkle over the hazelnuts.
Calories: 454 Fat: 32g Saturates: 4g Total Sugar: 9g Salt: 0.2g