Ingredients
- 2 cups of Spinach
- 1-2 cups of Courgette Spaghetti
- 1/2 a Lime
- 1 large Chicken Breast
- Econa Jerk BBQ Sauce
- (Optional) Cottage Cheese
- Coconut Butter/Oil
- Oils – Chill/Garlic/Olive/Rapeseed
- Get a chopping board and butterfly your chicken breast. (Slice in half through it’s side but not all the way and open up to get ready to place in the pan.)
- Rub the Econa dressing into the chicken in a bowl for a couple minutes.
- Place a pan on your stove and heat at a medium temperature.
- Use 1tsp of coconut oil/butter into the pan to melt.
- When it has all melted, place the chicken breast (spread out) in the centre of the pan.
- Leave to cook for around 25-35 minutes depending on the size of your chicken. Half way through that cooking time make sure you turn the chicken over to cook on the other side.
- Get your serving dish and place in front of you.
- Place the spinach into the serving dish.
- Get the amount of courgettie (courgette spaghetti) to your desire and place on top of the spinach.
- Squeeze your lime and juice it over the salad.
- When the chicken is cooked, place on a clean chopping board and slice into strips finally placing on top of your salad.
- If you wanted to add a little more of a hint of flavour you can sprinkle a little bit of the oils from the choices I jotted down above ^^ – (Garlic, Chilli, Rapeseed, Olive) Sprinkle over your salad ever so lightly.
- For even more extra flavours, I chose to add 2tsp of cottage cheese and it went perfectly!