Turn salads from side player to star attraction featuring the best of Spring’s produce.

Serves 2: 2403kJ (572 cals), 16g carbs, 51g protein, 31g fat and 11g fibre per serve.


  • 200g Brussels sprouts
  • 2 tbs extra virgin olive oil
  • 3 garlic clove, finely chopped
  • 1 tsp paprika
  • 250g chicken breast
  • 2 tb lime juice
  • 10 cherry tomatoes, quartered
  • 1 corn cob
  • 1 baby cos, roughly chopped
  • ½ avocado, sliced
  • ¼ cup pepitas

Chili yoghurt

  • ½ cup plain Greek yoghurt
  • 1 tb chipotle seasoning or chili flakes
  • 1 tb lime juice


  1. Preheat oven to 200 C. Trim bases of sprouts and halve lengthways.
  2. In a large mixing bowl, add brussel sprouts, 1 tablespoon of olive oil, one chopped garlic clove and paprika, and toss until evenly coated.
  3. Spread on tray in a single layer. Bake for 10 minutes, toss, and bake for a further 8-10 minutes or until crisp and golden.

This recipe was originally published in Fitness First Get There blog – To see full method click here.



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