Instructions
Ingredients
Nutrition
1
In a shallow dish, mix the tamari, curry powder, cumin, garlic and honey. Slice the chicken breasts horizontally to make 4 thin fillets, add to the marinade and turn to coat well. Cover and chill for at least 1 hour, or overnight if you like.
Cooked Chicken Sliced200 g
Cumin1/4 tsp (0.56 g)
Curry Powder1 tsp (2.5 g)
Garlic2 cloves
Tamari Sauce1 tbsp (15 ml)
Honey1 tsp (5 ml)
2
Meanwhile, stir together the peanut butter, chilli sauce, juice of the lime and 1 tablespoon water to make a spoonable dressing. When ready to cook, lightly oil a large non-stick frying pan, then cook the chicken over a medium heat for 5–6 minutes, turning for the final minute, until cooked through but still moist. Set aside to rest for a few minutes.
Water1 tbsp (15 ml)
Chilli Sauce1 tbsp (15 ml)
Peanut Butter1 tbsp (16.2 g)
Lime1
3
Toss the lettuce with the cucumber, shallots, coriander and pomegranate seeds, then divide between plates. Spoon over a little of the dressing. Slice the chicken, arrange on top and finish with the remaining dressing. Serve while the chicken is still warm.
Pomegranate Seeds80 g
Coriander4 tbsp (15 g)
Cucumbers1/4
Salad150 g
Shallots2 bulbs
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