Oven Baked Chicken and Strawberry Salad
- 600 g Chicken Breast
- 4 cup Cooked Couscous
- 3 tbsp Slivered Almonds
- 20 whole Strawberries
- 4 cup Spinach
- 2 medium Cucumber
- 4 tbsp Apple Cider Vinegar
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Honey
- 2 tbsp Fruit Chutney
- 2 tbsp Dijon Mustard
- 1 tbsp Grated Parmesan
Cook the couscous according to packet instructions, then set to the side.
Preheat the oven to 180°C/360°F.
Take the chicken and divide into 4 even pieces, then place on a lined baking tray.
In a small bowl, mix together the fruit chutney and mustard, then spread over the chicken pieces.
Sprinkle each piece with some parmesan cheese, then place in the oven for 20-25 minutes, or until cooked through.
Meanwhile, dice the strawberries and cucumbers. In a small bowl, whisk together the apple cider vinegar, extra virgin olive oil, and honey.
Add the couscous, almonds, strawberries, spinach, cucumbers, and the apple cider vinegar dressing together in a large bowl. Toss to combine and coat well.
Remove the chicken from the oven and place each piece on a separate plate. Evenly divide the strawberry salad, and dig in!
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