Shopping & Ingredients List:Serves 1 1 Chicken Breast, butterfly cut 1 Corn on the Cob 1 Red Pepper 1 bag of Mixed Salad Leaves 2 tsp Honey 1 tsp Olive Oil 1 tbsp Coconut Oil 1 tbsp Chinese 5 Spice 1 tsp Soy Sauce Method 1. In a small bowl mix 1 tsp of honey with Chinese 5 spice & soy sauce. Brush this marinade onto a butterfly chicken breast (cut through the width). 2. Heat griddle on medium flame with 1 tbsp coconut or olive olive. Place corn on the cob onto the griddle. Turn every 3 mins. After 10 mins the cob should be blackened in places & deep gold in colour. Remove from the griddle & allow to cool. 3. Meanwhile place chicken breast on the griddle. Depending on thickness of the breast. It should cook through after 4-5 minutes on each side. 4. Dice red pepper. Remove corn kernels with a sharp knife. Chop cooked chicken into small chunks. 5. Make salad dressing by mixing the olive oil with 1 tsp of honey. 6. Dress salad leaves with the honey/oil dressing. Toss in chicken, sweetcorn & red pepper. Put into lunchbox. Store in the fridge.]]>
