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Heat a barbecue grill or chargrill on medium. Spray with olive oil spray. Sprinkle chicken with lemon pepper seasoning. Cook chicken on grill for 5 mins each side or until cooked through. Cover with foil.
Prepare salad kit in a large bowl following packet directions, reserving the dressing. Add the beans and fetta and gently toss to combine.
Thickly slice the chicken. Divide the slaw mixture among serving plates. Drizzle with the reserved dressing and top with chicken to serve.
600g chicken breast fillets
20.00 ml lemon pepper seasoning
350g pkt Kitchen Kaleslaw Salad Kit
400g can cannellini beans, rinsed, drained
100g fetta, crumbled
9.5 grams fat
4.2 grams saturated fat
16.3 grams carbohydrates
2.3 grams sugar
43.6 grams protein
131.8 milligrams cholesterol
808.5 milligrams sodium
Canned beans, cheese, chicken, feta, gluten allergy, lactose allergy, milk allergy, peanut allergy, sesame allergy, soy allergy, tree nut allergy, wheat allergy, chicken breast, fresh
Whip up this satisfying salad for dinner tonight, packed with protein and fresh crunchy vegies.