Weight Watchers Australia — March 2018

SmartPoints VALUE PER SERVE 2

SERVES 6 PREP 20 mins + 30 mins marinating COOKING TIME 10 mins

1 garlic clove, crushed

¼ cup (60ml) lemon juice

1 tbs pomegranate molasses

(see Cook’s note)

1 tbs olive oil

6 00g lean chicken tenderloins,

fat trimmed

250g sugar snap peas

250g snow peas

3 peaches, cut into thin wedges

½ cup fresh mint leaves

½ cup fresh flat-leaf parsley leaves

1 butter lettuce, leaves torn

2 tbs pomegranate seeds

Cook’s note

You can substitute

pomegranate molasses with

3 tsp honey. Add 2 tsp honey

to marinade and 1 tsp to

dressing. The SmartPoints

values will remain the same.

GRILLED CHICKEN, PEACH & HERB SALAD

WITH POMEGRANATE DRESSING

1 Combine garlic, 2 tablespoons lemon juice, 2 teaspoons

molasses and 2 teaspoons olive oil in shallow dish. Add

chicken and turn to coat. Cover and chill for 30 minutes.

2 Lightly spray a chargrill or barbecue with oil and

heat on medium-high. Cook chicken for 3-4 minutes

each side or until cooked through. Transfer to a plate.

Cover chicken with foil and set aside to rest for

5 minutes, then slice.

3 Meanwhile, cook sugar snap peas and snow peas

in a medium saucepan of boiling, salted water for

2 minutes or until just tender. Drain. Refresh under

cold water and drain.

4 Whisk remaining lemon juice, molasses and olive oil

in a large bowl. Add peas, peaches, mint, parsley and

butter lettuce. Gently toss to combine. Season with

salt and pepper. Serve salad topped with grilled

chicken, sprinkled with pomegranate seeds.

THIS RECIPE IS Lactose Free; Gluten Free.

70 weightwatchers.com/nz