Our Recipes Healthy Recipes - Page 6

CITRUS CHICKEN WITH NOODLES Serves two INGREDIENTS 2 oranges 1 lemon 1 pink grapefruit 2 chicken breasts ½ pack chinese noodles 1 tbsp soy sauce 300ml chicken stock 200g pak choi or spinach 1 bunch spring onions 4 tbsp oil METHOD 1. Prepare the fruit by peeling and cutting out the segments from the oranges, lemon and grapefruit. Shred the pak choi and spring onions. 2. Cook the noodles as per the instructions on the packet. 3. Cut the chicken breast into strips and season with salt and pepper. TUNA, SUN-BLUSH TOMATOES & ROQUETTE SALAD Serves four INGREDIENTS 1 small iceberg lettuce 1 small packet roquette lettuce 1 small lollo rosso lettuce 2 x 200g tuna steaks 200g sun-blush tomatoes cut into pieces of 1cm pitta bread olive oil 1 lemon (squeezed for its juice) salt & pepper METHOD 4. Heat the oil in a wok and add the chicken. Fry quickly to colour slightly. Add the spring onions and pak choi and cook through. 1. Season the tuna steaks with some salt and pepper and chargrill for 10-12 minutes depending on the thickness. Remove and allow to cool slightly. 5. Mix in the noodles, the soy sauce and the chicken stock. Lastly, add the citrus fruits. 2. Wash all the lettuces, then break up the iceberg and lollo rosso into pieces about 4cm in size. 6. Taste the stock and add a little salt and pepper if necessary. I like to add a few slices of root ginger to give it a bit of bite sometimes, but it’s up to you. 3. Dry the lettuces in a salad spinner or on kitchen paper. Place the leaves in a bowl and sprinkle with olive oil and lemon juice. Season with salt and pepper then toss the leaves to coat with this dressing. 7. Ladle the chicken in its stock with the noodles, vegetables and fruit into soup bowls and serve. 4. Cut the tuna into chunks approx. 1½cm square. 5. Mix these through the salad with the sun-blush tomatoes. 6. Split the pittas down one side and fill with the salad, making sure to get some of all the ing