Fragrant Spiced Chicken with Pickled Carrot and Cucumber Salad

Fragrant Spiced Chicken with Pickled Carrot and Cucumber Salad

  • Makes4 servings
  • Prep Time30 min
  • Cook Time25 min
  • Total Time55 min
  • Calories220
  • Made withSPLENDA® Granulated Sweetener

    Ingredients

    • 3 large carrots
    • ½ large cucumber
    • 1 shallot, peeled and finely chopped
    • 3 tablespoons white wine vinegar
    • ½ teaspoon salt
    • 3 sprigs fresh mint, leaves only, shredded
    • 2 cloves garlic, peeled and crushed
    • 1½ teaspoons ground cumin
    • 1 lime, zest and juice
    • 1 teaspoon turmeric
    • 1 tablespoon sunflower oil
    • 4 chicken breasts, butterflied
    • 2 tablespoons SPLENDA® Granulated


    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy220 kcal282.05%
    • Total Fat5.00 g6.41%
    • of which saturates1.00 g0.36%
    • Total Carbohydrate7.00 g2.55%
    • of which sugars6.00 g2.18%
    • Salt0.80 g0.29%

    Instructions

    1

    Preheat a griddle and keep it hot until ready to use.

    2

    Peel the carrots then use the peeler to shave the carrot in to ribbons. Shave the cucumber too, but make sure to discard the middle seeds. Place both into a bowl with the shallot, adding the salt, SPLENDA® Granulated and mint leaves. Stir well and set aside.

    3

    Stir together the garlic, cumin, lime, turmeric and oil and rub over the chicken. Place the chicken carefully on to the griddle, probably 2 at a time and cook for 4-5 minutes on each side. Make sure that you leave the chicken to seal for a few minutes before touching.

    4

    Drain off the vinegar marinade from the carrot then serve the salad with the chicken. All you may need is a handful of punchy salad greens.

    Tip 1

    Use tofu or Quorn instead of chicken for a vegetarian option.

    Tip 2

    Roll the lime between the palms of your hands to release as much juice as possible.

    Made with

    SPLENDA® Granulated Sweetener

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