Kokova Magazine

Counts as 1 of your 5-a-day
Per portion: 227 calories, 21.4g protein, 6.4g carbohydrate, 13g fat, 2.2g saturated fat, 1.6g fibre, 0.22g salt
Prep: 5 mins
Cook: 10 mins
Serves 4

Ingredients

• 1 tbsp olive oil
• 300g mini chicken fillets, cut into bite sized pieces
• 3 tbsp pumpkin seeds
• 6 spring onions, sliced
• 100g blueberries

For the dressing:

• zest and juice 1 lime
• 2 tbsp olive oil
• 1/2 tsp Dijon mustard
• 1 tbsp honey
• 150g watercress leaves

Procedure

• To cook the chicken, heat the oil in a non stick frying pan, add the pieces and sauté over a medium heat for 6-8 mins or until golden on the outside and cooked through.
• Add the pumpkin seeds and cook for a further 2 mins until they are lightly toasted.
• Add the spring onion and blueberries, stir well to mix, then remove from the heat.
• To make the dressing: place all the ingredients in a small bowl and whisk together with a fork. Season to taste.
• To serve, arrange the watercress in a salad bowl, add the dressing and toss to mix. Add the chicken mixture and serve.