Monday, January 11, 2010

Recipe: Week 2 : Day 1

Gingered lentils and sprouts with peppered chicken (ww 5pts) 
4 servings : Very easy

4 (about 650gm) chicken breasts
1 can of lentils, drained and rinsed
150 gm lentil sprouts
½ large cucumber, chopped
2 celery stalks, thinly sliced
Kernels cut from 2 sweetcorn
4 spring onions, finely sliced (use the green tops too)
1 tsp turmeric
½ tsp ground ginger
1 tsp grated fresh ginger
½ cup of white wine
1 Tblsp lemon juice
Good grind of black pepper
½ - 1 tsp salt
Spray the chicken breasts with cooking spray.
Season with freshly ground black pepper and a little salt.
Dry-fry the chicken in a ridged pan over a medium heat.
Combine the lentils, sprouts, cucumber and celery in a salad bowl.
Whisk together the dressing ingredients.
Test for sharpness – add a teaspoon of sugar if the dressing is too tart.
Pour dressing over salad and toss to combine.
Divide the salad between 4 plates.
Add chicken to each plate and serve.

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