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Ingredients
- 15 ml eucalyptus honey
- 15 ml verjus
- 200 gm free range chicken breast, rubbed with fresh herbs
- 30 gm baby lettuce leaves
- 30 gm english cucumber, cut into long strips
- 30 gm jicama, peel and julienne
- 30 gm balsamic vinaigrette lemon juice
- 1 x healthy pinch seasoning
Directions
- Marinate chicken breast in extra virgin olive oil for 1 hour.
- In the meantime, mix honey and verjus together.
- Prepare vinaigrette by mixing 1/2 minced shallot, 1 tsp. of balsamic vinigar and 4 tsp. of extra virgin extra virgin olive oil.
- Season and mark chicken breast on broiler, brush with honey mix and roast in a 375F oven.
- Glaze with honey mix again after 7 minutes. and keep roasting till done.
- Arrange baby lettuce leaf in a cucumber ring on plate and drizzle with vinaigrette.
- Toss jicama in a little lemon juice and arrange on a plate.
- Slice, arrange chicken breast neatly on jicama and serve with a little bit of vinaigrette.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 73g | |
| Calories 18 | |
| Calories from Fat 1 | 6% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 119mg | 3% |
| Total Carbs 3.69g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.93g | 1% |
| Protein 0.68g | 1% |
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