Dinner: Tuck into these low-cal feasts, and you'll forget you're even on a diet! 250 calories & under. This healthychicken recipe is featured in the dinner section of the new 5:2 Starter's Guide to The 2-Day Diet. The book provides a selection of over 100 tasty recipes to help you meet the daily 500 calorie allotment for the 2 days of intermittent fasting, as required by the 5:2 Diet.
6 small chicken breasts (1 1/3 lbs.)
2 tbsp. dry Jamaican jerk seasoning
2 garlic cloves, minced
2 tbsp. olive oil
Juice of 1 lemon
3 corn on the cob
1 small ripe avocado
4 little Boston lettuces, quartered
2 celery stalks, chopped
7 oz. cherry tomatoes
Small bunch cilantro
2 tbsp. light salad dressing
How to Make It
Season chicken breasts with salt and ground black pepper; sprinkle over the jerk seasoning, garlic, 2 tbsp. olive oil, and the lemon juice. Cover and chill for 2 hours.
Heat oven to 400˚F or heat a grill until coals are white.
Brush the corn with oil. Cook chicken and corn in the oven for 20 minutes, or grill for 15 minutes, turning as needed.
Meanwhile, quarter avocado, peel and slice. Use a sharp knife to cut the roasted corn away from the cob.
Pile the lettuce into a bowl with celery, tomatoes, avocado, chicken, corn, and cilantro leaves. Drizzle with dressing.
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