1x gem squash
1x chicken breast fillet (100g)
¼ cup diced cherry tomatoes (approximately 4 tomatoes)
¼ cup diced cucumber
¼ cup diced red pepper
1x tbsp. mixed black pepper, chilli and garlic flakes
1x tsp. extra virgin olive oil
1x tsp. balsamic vinegar
Using a mallet (or hammer if you don’t have a mallet) flatten out your chicken breast.
Heat oil over a medium to high temperature, add your flattened chicken breast and reduce heat, cook for 5mins. Turn your chicken over and sprinkle your black pepper mix over and cook for a further 5mins.
Half your gem squash and cook in the microwave on high for 5mins (depending on the strength of your microwave you might have to increase/reduce your timing).
Dice your cucumber, red pepper and cherry tomatoes.
Plate your gem squash, followed by your black pepper crusted chicken and top with dice salsa salad and finish off by dressing with the balsamic vinegar.