2 Chicken breasts
EVOO
1 Small bunch of thyme
1 Cup watercress
1 Cup mixed spouts and shoots
3 TBS mixed seeds
Juice of 1 lemon
1 Ripe avocado
1 Cup cherry tomatoes
1/2 Small red onion
1 Small bunch of cilantro
Juice of 1 lime
Salt and pepper
The iPad is quickly becoming my new favorite kitchen tool. There are tons of food apps, so I've been having a field day exploring magazines, blogs and video demos. I thought I would give some recipes a try from Jamie Oliver's app, just because the pictures are so gorgeous. My weakness for anything avocado has led me to this unique salad, which goes to show that all you need are a few fresh ingredients to create a beautiful plate. I couldn't find watercress in the market, so I thinly sliced some romaine to combine with pea shoots and broccoli sprouts.
Cover the chicken with parchment paper and pound to 3/4 inch thickness. Cut 3 slits across each breast. Mix chopped thyme leaves with a generous drizzle of olive oil. Coat the chicken with the thyme mixture, and season both sides with salt and pepper.
Heat a grill pan over medium-high heat. Cook the chicken about 4 minutes per side, or until cooked through.
In the meantime, mix together cress, sprouts, and seeds in a large bowl. To make the dressing whisk together the juice of 1 lemon with 3 times as much olive oil. Season with salt and pepper and set aside. Dice the avocado, tomatoes and onion and combine in a small bowl. Stir in lime juice, chopped cilantro and season with salt and pepper. Set aside.
When ready to serve toss the sprout salad with the dressing. Slice the chicken thickly and arrange on plate with salad and scoop of guacamole. So pretty!
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