It was a cold and damp day when I made this and it felt like this salad exuded sunshine and warmth somehow!
Eating nutrient rich colourful food does so much for your mood regardless of the weather.
his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.
Ingredients for 1 serving
|chicken thighs, boneless and skinless
|peppers, cut into cubes
|lemon, juice only
|extra virgin olive oil
|cherry tomatoes, sliced in half
|mozzarella, torn into medium pieces
|salt and pepper
- Place the chicken thighs into a bowl, add the oregano, juice from 1/2 lemon and a little seasoning to taste.
- Put a medium frying pan onto a medium heat and when warm add the chicken thighs.
- Leave these to cook on one side for at least 5 minutes before turning over.
- After 5 minutes they should be golden brown on the first side. Leave them for another 5 minutes before turning again.
- After another 5 minutes (approximately 15 minutes in total) the thighs should be cooked through. Check them with a fork, they will be firm to the touch when ready.
- When you’re happy that the chicken’s cooked through, remove the chicken from the pan and place the thighs onto a clean chopping board.
- Use a sharp knife cut them into strips.
- Arrange the salad leaves and peppers onto a plate before adding the chicken.
- Place the tomatoes, mozzarella, olives, olive oil and balsamic vinegar into a bowl.
- Give everything a good mix to coat everything with the dressing before adding it to your plate along with the salad and the chicken thighs.
- I hope you enjoy the sunniest of salads!
- You’ll notice that I don’t add any oil to the thighs when cooking. They’re higher in fat than chicken breast so there’s no need to add more fats at this stage.
- Why not prepare an extra portion of chicken for the following day to save time!
- I like to use an aged balsamic vinegar as it’s richer in flavour and thicker too.