Day 3

Breakfast
Porridge

Lunch
Egg salad sandwich

Dinner
Charred chicken salad

…

Charred chicken salad
Inspired by Delicious Magazine

1 skinless chicken breast, with mini fillet removed, flattened to 1cm
3 teaspoons of olive oil
1 teaspoon paprika
3-4 spring onions, trimmed and cut lengthwise
Half packet, about 100g tender stem broccoli, trimmed and cut lengthwise
400g tin chickpeas, drained and rinsed
1 1/2 little gem lettuces cut into wedges

For the salad dressing:
Large roasted red pepper, roughly chopped
25g toasted flaked almonds
1/2 teaspoon sweet smoked paprika
1/2 garlic clove, crushed
2 teaspoons cider vinegar (preferably organic with the mother for gut health)
3 tablespoons olive oil
tablespoons of water

Method

Put the salad dressing ingredients in a blender and whizz until smooth.

Sandwich the chicken inside some greaseproof paper and flatten with a rolling pin, then rub over 2 teaspoons of olive oil, salt and pepper and the paprika.

Heat a large griddle pan and fry the chicken for a few minutes until cooked through, slice and set aside.

Next toss the spring onions and broccoli in the remaining 1 teaspoon of olive oil and griddle in the same pan, turn once or twice until just cooked and lightly charred.

Add the chickpeas and shake a little to warm through.

Cut the lettuces into lengthwise slices and serve the chicken, veg and chickpeas, then drizzled over the salad dressing.