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Grilled chicken & chicory with figs and spicy honey
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2 Waitrose Duchy Organic Free Range Chicken Breast Fillets
1 tbsp grapeseed oil
140g pack red chicory, halved
30g clear honey
1 tbsp apple cider vinegar
Pinch chilli flakes
60g Essential 50% Reduced Fat Greek Salad Cheese, crumbled
2 tbsp fat-free Greek yogurt
4 figs, quartered
Flat leaf parsley leaves, to serve (optional)
1. Preheat the grill to high with a grill pan on the top rack. Coat the chicken in 1/2 tbsp oil and season. Reserve a few chicory leaves for garnish, then brush the chicory halves with 1/2 tbsp oil.
2. In a small bowl, mix together the honey, vinegar and chilli flakes until well combined. Set aside. In a separate bowl, mix the salad cheese and yogurt until well combined, then use a fork or balloon whisk to beat until light and fluffy.
3. Grill the chicken for 5-6 minutes on each side, or until thoroughly cooked, the juices run clear and there is no pink meat. Add the chicory to the grill for the last 4 minutes. Serve both immediately with a spoonful of whipped cheese, the fig pieces, reserved chicory leaves, some parsley (if using) and a drizzle of spicy honey.
Cook’s tip Whipped feta or reduced fat salad cheese is so easy to prepare and really versatile. You can use it as a spread on sandwiches, bruschetta or wraps, as a dip for crudités or nibbles, as a condiment to accompany lots of savoury, and even some sweet dishes.
Typical values per serving:
1 of your 5 a day/gluten free/high in protein