Chargrilled Chicken with Tropical Fruit
Delicious chicken dish with a tropical fruit twist.
1 tbsp sweet chili sauce
1 cup shredded or chopped lettuce
2 kiwi fruit
1/2 cup peanut oil
2 tbsps olive oil
2 tsps sesame oil
1 tbsp fish sauce
1 lime zest
5 limes, juiced
1 <span class="measurestring" title="medium (5-1/8" long x 3" dia)">medium</span> papaya
3 tsps crushed garlic
1 <span class="measurestring" title="medium whole (2-3/5" dia)">medium whole</span> tomato, seeded, sliced
1.5 lb chicken breast
20 g brown sugar
Place chicken breasts, lime zest, olive oil and half the garlic in a glass bowl.
Toss to coat, cover and refrigerate for 30 minutes.
Combine lime juice, sweet chili sauce, fish sauce, mirin, palm sugar and remaining garlic in a small bowl.
Add the oils and whisk until well combined. Set aside.
Heat a chargrill pan or barbecue until hot. Chargrill chicken for 4-5 minutes each side until golden and cooked through.
Set aside to cool slightly, then slice each chicken breast into three.
Divide the mizuna leaves between four plates, top each with sliced chicken breast, then divide the fruit and tomato between plates.
Drizzle with some of the dressing and season. (Any leftover dressing can be kept refrigerated for up to two weeks.)
in 1 serving of Chargrilled Chicken with Tropical Fruit.
, 20% carbs, 26% protein.
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