INGREDIENTS

Serves 2 people:

Carbohydrates:  18.5g Per Serving    Proteins:  28g Per Serving     Fats: 13g Per Serving      Calories: 287 Per Serving

  • 1 Bunch of Kale
  • 1 Pear, Sliced
  • 2 tbsp Chopped Walnuts
  • 1 tbsp Olive Oil
  • 1/2 tbsp Lemon Juice
  • 1/2 tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • 2 Chicken Breasts

METHOD

  • Turn the grill on, and allow it to preheat
  • Add your chicken to the grill and cook for 10-12 minutes until cooked through.
  • Toss the kale leaves with 1/2 tbsp olive oil until lightly tender.
  • Add the Kale to the grill, spread the kale leaves and pear slices.
  • Cook 2-3 minutes each side.
  • In a mixing bowl, whisk together 1/2 tbsp olive oil, lemon juice, apple cider vinegar, mustard, , salt, and pepper.
  • Top the kale with pear slices, with the  chopped walnuts, and drizzle with dressing on to a plate.
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tpwchef

tpwchef

Infusing artisan techniques learnt from the best chefs around the globe, with cutting edge nutritional science, to create the very best recipes for you to try at home. TPW™ chef takes pride in every single flavourful creation. We had to keep their identity under wraps to save ‘bake off’ from stealing their ideas.

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