Serves: 1

Nutrient Analysis Per Serve

Energy: 3080kJ / 736 cal | Protein: 51g | Carbohydrate: 11g | Fat: 54g | Fibre: 4g


1 tablespoon lemon juice
¼ garlic clove, finely chopped
¼ teaspoon brown sugar
Salt and pepper to taste
120g chicken breast
2 thin slices of pancetta or lean bacon
4 cherry tomatoes
1 tablespoon olive oil
1 tablespoon whole egg mayonnaise
1 tablespoon light sour cream
2 cups of Cos lettuce, washed and chopped
¼ cup watercress
¼ cup frozen peas, thawed
¼ cup fresh parmesan, finely grated or shaved


  1. In a bowl, mix half of the lemon juice with garlic and sugar. Season to taste with salt. Add chicken and marinate in the fridge for 30 minutes.
  2. Pre-heat oven to 170°C and line a baking tray with baking paper. Cook pancetta in the oven for 3-5 minutes until crispy.
  3. Heat half the olive oil in a frying pan and cook chicken until brown on all sides (this should take about 3 minutes). Transfer chicken to the baking tray and cook in the oven for a further 5-8 minutes until cooked through. Allow to rest for half of the cooking time then slice into 2cm slices.
  4. Meanwhile, in a small bowl combine mayonnaise, sour cream, remaining lemon juice, season with salt to taste.
  5. Serve lettuce topped with chicken, watercress, pancetta, peas, fresh tomatoes and parmesan. Drizzle with the dressing and season with freshly ground black pepper.