Calories: 227 Preparation: 5 mins Cooking: 10 mins Serves: 4
1 tbsp olive oil
300g mini chicken fillets, cut into bite sized pieces
3 tbsp pumpkin seeds
6 spring onions, sliced
For the dressing:
Zest and juice 1 lime
2 tbsp olive oil
1/2 tsp Dijon mustard
1 tbsp honey
150g watercress leaves
To cook the chicken, heat the oil in a non stick frying pan, add the pieces and sauté over a medium heat for 6-8 mins or until golden on the outside and cooked through.
Add the pumpkin seeds and cook for a further 2 mins until they are lightly toasted. Add the spring onion and blueberries, stir well to mix, then remove from the heat.
To make the dressing: place all the ingredients in a small bowl and whisk together . with a fork. Season to taste.
To serve, arrange the watercress in a salad bowl, add the dressing and toss to mix. Add the chicken mixture and serve.
Fat: 13g Saturated Fat: 2.2g Carbohydrate: 6.4g Protein: 21.4g Fibre: 1.6g Salt: 0.22g