Cinnamon Chicken with Tomato & Fig Salad

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Cinnamon Chicken with Tomato & Fig Salad

4 of 5 (1)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 157.3

Total Fat: 7.5 g
Cholesterol: 0.0 mg
Sodium: 68.8 mg
Total Carbs: 23.5 g
Dietary Fiber: 4.0 g
Protein: 2.1 g

View full nutritional breakdown of Cinnamon Chicken with Tomato & Fig Salad calories by ingredient

Introduction

From Cuisine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS*** From Cuisine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 6

Ingredients

3 skinned and boned chicken breasts

1 tsp cinnamon

2 cloves garlic, crushed

1 Tbsp olive oil

3 handfuls rocket

8 dried Turksi figs, stalks removed & thinly sliced

6 sundried tomatoes in oil, drained & thinly sliced

6 ripe tomatoes, cored & peeled

Sea salt & freshly ground black pepper

3 Tbsp each extra virgin olive oil & best quality balsamic vinegar for serving

Directions

Preheat the oven to 220C. Place the chicken in a bowl and add the cinnamon, garlic and olive oil. Mix well. Barbecue the chicken over a moderate heat for 10 minutes each side or panfry until well browned then place in the oven for 10 minutes until cooked through. Remove from the oven and rest.

Place the rock on a big serving platter. Slice the chicken across the grain and pile on top. Sprinkle the figs, sundried tomatoes and tomatoes over. Season everything with salt and pepper. Drizzle plenty of extra virgin olive oil and balsamic vinegar over everything and servicde with crusty sourdough bread.

Number of Servings: 6

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.