Skinny Chicken Caesar

23rd April, 2020

Serves 2 | 10 mins | 25 mins

Ingredients

1 chicken breast

1 anchovy fillet

½ a lemon

4 tbsp plain, fat-free yoghurt

10g grated parmesan

Handful of rocket

1 Cos lettuce

1 Avocado

Salt & pepper to taste

Olive oil for cooking the chicken

Method

  1. First butterfly your chicken breast. This means using a sharp knife and with the chicken breast flat on your board, slicing it ¾ of the way through. When you have done this flatten it on your board and bash it a little so it’s thinner. Season it and put it in a frying/griddle pan with a splash of olive oil. I used a cast-iron skillet. Cook for around 6-8 minutes on each side until opaque and cooked through.
  2. Meanwhile, put the anchovy fillet on the board and mash with a fork or using your knife. Place in a jug and add the zest of the half a lemon. Squeeze in the juice of the lemon. Add the parmesan, the yoghurt and mix well. Season to taste.
  3. Remove the chicken from the pan and slice on an angle. Let it rest for 2-3 minutes. Scrape the pan juices into the jug of dressing.
  4. Assemble your salad placing half of the lettuce and rocket into each bowl. Add half of the sliced avocado to each and half of the chicken. Dress with the skinny dressing and enjoy!

 

*Note that this particular image also included some potato salad which I had leftover and was not so skinny!*

No comments

Other Recent Posts

Lockdown Lowdown – Week 7

5th May, 2020

  I can hardly believe it’s been 7 weeks since...

Mascarpone and Blackcurrant Cheesecake

5th May, 2020

Serves 12 | 45 mins | 2 hours 15 mins...

Lockdown Lowdown – Week 5

23rd April, 2020

As of today, we are in our fifth week of...

Lorenzo’s Steak Diane

23rd April, 2020

Serves 2 | 15 mins | 30 mins Ingredients 2...

Dining in, the new dining out!

11th April, 2020

It’s almost four weeks that we’ve been in lockdown. Every...