Its been a good number of days of healthy eating and with every passing meal I feel healthier and happier. Tonight, we are grilling stuffed bell pepper with spiced chicken and club it with egg poach and zesty spring salad.
Minced chicken – 200gms
Spinach – 6-8 leaves
Bell Pepper (Orange) – 1 sliced vertically
Carrot – 1/2 cup (Julienne)
Serrano pepper finely chopped – 1/2 teaspoons (optional)
Freshly crushed black pepper – 1/2 teaspoon
Sweet corn – 1/2 cup
Lemon juice – 2 teaspoons
All spice – 1 teaspoon
Paprika – 1/3 teaspoon
Grape Tomatoes – 8 tomatoes (4 cut into halves, 4 whole)
Lettuce – 1 Bowl (cut into squares)
6 Strawberries – cut in halves
Blueberries – 1/2 cup
Egg – 2
Cantaloupe chopped– 1/2
Sprinkle Lemon zest – 1/3 teaspoon
Vinegar – 1 teaspoon
Olive oil – 1 teaspoon
Salt to taste
Stuffed Bell Pepper: Preheat oven to 350F
Mix the minced chicken with the shredded carrots and all the dry spices – paprika, all spice, black pepper and salt.Slice the bell pepper horizontally and clean and brush with olive oil. See the picture below.
Place spinach inside the bell pepper and add the minced chicken mix on top of it. Top with Serrano chilies (totally optional)
Place the bell pepper on the grill for a good 18-20 minutes. Check in between to see if done. Once done add shredded cheese on top.
Heat a cooking wok (medium heat) add water along with vinegar and bring to boil. I generally use my ring cookie cutter for the perfect shape. Place the ring in the center of the pan. As the water starts to bubble pour the egg and cover it for 3-4 minutes. Once done place it on top the grilled bell pepper.
In a service bowl add the chopped lettuce, the sweet corn and the blueberries. Add a few grape tomatoes cut into halves, add the blueberries, lemon zest and the chopped cantaloupe. Toss and mix.
Plate up and enjoy this gorgeous salad. Don’t forget to give this a try and share.