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HONEY CHICKEN with KALE PESTO, AVOCADO & TOSSED ROMAIN

A wonderful fresh and healthy sweet & tangy honey mustard chicken salad. A great simple weeknight dinner or high protein lunch meal.

Honey chicken with kale pesto, avocado and tossed romain with Beema Honey Java Forest Honey

Serves:  1

Total Time: 45 minutes

Ingredients:

  • 1 chicken breast
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  • 15 gr kale pesto
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  • 15 ml orange juice
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  • 15 ml Beema Honey's Java Forest Honey
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  • 15 ml olive oil
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  • 1/2 tsp fresh sage
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  • salt black pepper
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  • 1 cup baby romain
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  • 1 tbs bell pepper, cut into diamonds
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  • 1 tbs cucumber, peeled, cut into diamonds
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  • 3 pcs black olive
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  • 3 pcs green olive
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  • 1 tbsp Feta cheese
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  • 1 tspn Beema Honey's Bee Pollen
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  • Half avocado, sliced
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  • Lemon juice

Dressing

Instructions:

1. Preheat oven to 220c

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2. Trimmed chicken breast, marinate w kale pesto and place into roasting dish

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3. Combine orange juice, honey, sage, and then drizzle over  the meat

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4. Cover and leave to marinate for further 30 minutes

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5. Drizzle with olive oil, season with salt and pepper and roast for 10-12 minutes

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6. Leave to rest for 5 minutes before carving

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7. Serve with tossed salad

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8. Combine all the dressing ingredients and drizzle over the salad

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9. Sprinkle with bee pollen and decorate with edible flowers

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NOTE: For this recipe we recommend using Java Forest BeeMa Honey

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