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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Place potatoes in a medium-sized heatproof or microwave-safe bowl with ¼ cup water. Cover and cook in microwave on high for 5-6 minutes or until potatoes are just tender. Drain potatoes and leave to cool.
2 Preheat a medium-sized grill pan. Spray chicken fillets lightly with oil and season with freshly ground cracked black pepper. Cook chicken for 3-4 minutes each side or until golden and just cooked through. Remove pan from heat. Cover. Set aside.
3 Meanwhile, cut cool potatoes in 0.5cm slices. Place slices in a large salad bowl with lemon zest and juice, olive oil and capers. Toss to combine. Add baby kale, green beans and parsley to bowl. Slice reserved chicken and add to bowl. Toss to combine.
4 Divide salad among serving plates, scatter over almonds and season with cracked black pepper to serve.
Replace kale (or rocket) with baby spinach if you prefer. You can add blanched, chopped broccolini, too.
Calories 365 cal
Kilojoules 1530 kJ
Total fat 13 g
Saturated fat 2 g
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