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1 chicken breast (both sides)
1 handful of mixed salad greens
1 sprig coriander leaves
3 cherry tomatoes
2 tbsp chopped roasted peanuts
1 tsp Thai fish sauce
1 tsp Thai chilli sauce
1 tsp olive oil
You Do: 1 Grill chicken over high heat for two minutes. Lower the heat to medium when you flip the chicken and cook for three to four minutes to ensure that it is cooked through.
2 Use a toothpick to poke the breast. If the juices run clear, the chicken is done. Mix fish sauce, chilli sauce and olive oil to make dressing. Drizzle over chicken and sprinkle with peanuts. Serve on a bed of salad leaves. Makes one serving.
Chef's Tip: Cook the topside of the chicken first, when the pan is hottest to form an even crust. The underside should be left moist.
440 calories, 11g carbohydrate, 60g protein, 17g fat, 4g fibre and 780mg sodium
Recipe by Willin Low, chef and owner of Wild Rocket.