Sunday, May 8, 2016

Grilled piri chicken, roasted butternut squash and a pomegranate salad.


Serves 2 | 
Syns per portion: 1

  • 2 Chicken Breasts (or cut of your choice - fat removed)
  • Chunky cut butternut squash
  • Bag of leaves 
  • Cherry tomatoes
  • Diced cucumber
  • Frylight (Sunflower edition)
  • For the marinade:
  • 1 Tbsp Nandos Peri Peri sauce (2 syns)
  • 1 Tsp Chilli paste
  • The juice of half a lemon 
  • 1 Tsp Tomato puree
  • 1 Tbsp Smoked paprika
For the dressing:

The juice of half a lemon
A pomegranate
Salt & pepper
Step 1: Mix all the ingredients for the marinade and smother the chicken until it's completely coated. Leave to soak it up for as long as possible, the longer the better. I left mine about 45 minutes and it was super tasty.
Step 2: Heat the oven to Gas Mark 6. Place the butternut squash on to roasting tray and spray with the frylight. Cook for about 45 minutes - it depends on how decent your oven is. Mine is terrible and takes a bit longer. You can tell when it's cooked when it starts to brown and caramalise.
Step 3: Grill the chicken for about 10 minutes each side or until done. You could also fry it with fry light, choice is yours! Once the sunshine comes back this would be perfect for barbecuing.
Step 4: Whilst all that's cooking away, it's salad time. I like to cut up my tomatos, finely dice my cucumber and add it to the leaves. Cut your pomegranate in half and squeeze over the salad, add the lemon juice, salt and pepper and mix it all up.
Step 5: Plate it up. Grab a handful of the salad, decorate with the roasted squash and lay the chicken on top. Et viola, enjoy guilt free goodness.
It works out about 1 syn per portion. I added a very small sprinkle of pine nuts and an even smaller drizzle of extra virgin olive oil to use up some more syns.
Mmmm... let me know how it goes!
E x

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