2019-05-01_Healthy_Food_Guide_UK

Watchingyourdaily

saltintake?Cook

thesecolourfulplates

usingsubtleherbs

andspices,andyou

won’tneeda sprinkle

ofthewhitestuff

prep 15 min + marinating cook

15 min serves 4 dairy free

1tbsp finely grated fresh ginger

1 garlic clove, crushed

2tbsp reduced-salt soy sauce

2tsp sesame oil

400g skinless chicken thigh

fillets, fat trimmed

350g asparagus, trimmed

250g tenderstem broccoli,

trimmed

Spray olive oil

250g cherry tomatoes, halved

100g baby spinach

Juice 1 lime

2 x 250g pouches ready to heat

brown rice

1 Combine the ginger,

garlic, 1½tbsp soy sauce and

1tsp sesame oil in a shallow

glass or ceramic dish. Add

the chicken and turn to coat.

Cover and put in the fridge

to marinate for 1 hr.

2 Heat a griddle pan over a

medium-high heat. Remove

the chicken from the marinade

and lightly spray it, the

asparagus and broccoli with

olive oil. Put the chicken in the

pan and cook for 4–5 min on

each side. Add the asparagus

and broccoli and cook for

2 min on each side or until

lightly charred and tender.

3 Remove the chicken

from the pan and keep

Sesame soy chicken

with grilled greens

Sesame soy chicken

with grilled greens

Do your heart a

FL AVOUR

56 HEALTHY FOOD GUIDE MAY 2019

Low-salt recipes