Mindful Sodexo 
Grilled chicken topped with tossed rocket, snap peas and a light dressing served with pear and almonds
Nutrition Facts:
Calories: 336, Carbs: 30g, Protein: 23g, Fat: 13g, Sat. Fat: 1.6g, Fiber: 5.7g
Prep Time: 5 to 7 minutes Cook time: 3 to 4 minutes Yield: 4 servings
Chicken, Sugar Snap & Roasted Pear Salad
- 20g flaked almonds
- 10ml extra virgin olive oil
- ½ a fresh lemon juiced
- 5g honey
- 5g salt
- 5g freshly ground black pepper
- 4 boneless skinless chicken breasts 110-110g
- 6ml oil
- 5g salt
- 5g freshly ground black pepper
- 2 lemons
- 160g sugar snap peas
- 100g baby rocket leaves
- 2 pears
STEP ONE:
- 1. Toast the almonds under a grill or in the oven until they are golden and fragrant, about 2 minutes. Set aside to cool.
STEP TWO:
- 1. Place a sheet of plastic wrap onto a large cutting board. Place two pieces of the chicken on top and then cover with another sheet of plastic wrap. Use a mallet or rolling pin to pound the chicken to an even 1cm thickness. Repeat with the remaining 2 pieces of chicken. Season the chicken with half of each salt and pepper.
STEP THREE:
- 1. Brush a suitable ribbed pan with oil, then preheat it over a medium-high heat. Grill the chicken until grill marks have formed and it is just cooked through, 2/3 minutes per side. Transfer the chicken to a plate and drizzle it with a tablespoon of lemon juice.
STEP FOUR:
- 1. Peal and cut the pears into wedges 4 per half and roast in the oven until starting to brown and soften.
STEP FIVE:
- 1. In a medium bowl whisk the olive oil, the lemon juice, the honey, half of each salt and pepper. Trim and cut the sugar snap lengthwise into thin strips add with the rocket into the bowl, toss with the dressing.
STEP SIX:
- 1. To serve, place a piece of chicken onto each serving plate. Top with a mound of the sugar snap salad and top with the roasted pear wedges and toasted almonds.
