In-season peaches add sweetness to peppery rocket in this salad served with juicy chicken.
Ingredients
- 4 thin slices prosciutto
- 4 small chicken breast fillets
- 2 teaspoons olive oil
- 100g pkt Rocket Salad
- 3 peaches, halved, stone removed, cut into wedges
Method
- Step 1Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Wrap 1 slice of prosciutto around each chicken breast. Use toothpicks to secure. Season with salt and pepper.
- Step 2Heat the oil in a large non-stick frying pan over medium-high heat. Cook chicken for 1-2 minutes each side or until lightly browned.
- Step 3Transfer to prepared tray. Bake for 12 minutes or until cooked through. Set aside for 5 minutes to rest.
- Step 4Combine the salad mix and peach in a bowl. Divide salad and chicken among serving plates.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1783 kj
Energy
10g
Fat Total
3g
Saturated Fat
3g
Fibre
72g
Protein
182mg
Cholesterol
671.59mg
Sodium
10g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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