BBQ: Chicken, pomegranate, avocado, salad with a lemon, mustard and balsamic vinegar dressing!

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We’re moving towards summer and that means one thing here in Australia: Barbecued food!  Our summer diet is meat/fish and veg.  The challenge this summer is how to make it healthier and more varied and incorporate more salads.

I finally learned how to get the damn pomegranate seeds out in 10 seconds!  Basically cut in half, push back the skin and whack the back of it with a wooden spoon – very therapeutic!  Why didn’t anyone teach me this before?  Anyway,  now I plan to use them as long as the season allows me.

Ingredients for marinade for 1 chicken breast:

  • 2 tbs light soy
  • 1 tbs honey
  • 1 tbs lime juice
  • 2 garlic cloves, crushed

Mix into bowl and put in the microwave for 15-20 seconds.  If you don’t warm it up the honey won’t mix.  Pour over the skinless chicken breast and leave to marinade for at least an hour but you can leave it all day – it doesn’t really make a difference.  We cut the chicken into 6 strips so it cooks quicker but it doesn’t matter if you leave it in one piece.

Ingredients for the salad:

  • 1 pomegranate
  • 4 tbs hulled sunflower seeds
  • 250g spinach leaves

2 avocados to serve – don’t mix in unless you don’t mind it looking really mushy.

Ingredients for salad dressing:

  • 1 tbs lemon juice
  • 2 tbs balsamic vinegar
  • 1 tsp dijon mustard
  • Salt and pepper to taste

Mix the spinach, pomegranate and sunflower seeds in a bowl.  Pour the dressing over the salad and mix. Slice the avocado up and put onto serving plate with the BBQd chicken.  It was fantastic.

Nutrition Facts
Serving Size 454 g
Amount Per Serving
Calories 311
% Daily Value*
Total Fat 6.7g
      – Trans Fat 0.0g
Cholesterol 74mg
Sodium 506 mg
Total Carbohydrates 45.5g
      – Dietary Fiber 4.0g
Sugars 29.5g
Protein 36.6g
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