Wednesday nights dinner was another gem from cool food. Like its predecessors, it was tweaked slightly. Here we have "Chargrilled chicken with spinach and raspberries (and avocado)". Some butterflied chicken breasts were purchased in the morning and were marinaded with some lovely flavours. We used vinegar, crushed garlic, dried oregano, white sugar, chilli sauce and olive oil. They were then grilled on the George Foreman. I am really pleased with how fast they cooked - about 3 mins - and were still moist and juicy, unlike most whole chicken breast can be.
After cooking, the chicken was rested for 5 mins and the sliced into strips. A dressing was made by combining vinegar, oil, oregano and wholegrain mustard together and drizzling it over the spinach, avocado and raspberries. Then placing the chicken on top and drizzle with the remaining dressing. A filling, refreshing meal.
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