Spring Tip #8 - Explore the Outdoors

We are lucky to live in a country that is as beautiful as New Zealand. It is clean and green and there are vast areas just waiting to be explored. 

I know that I am guilty of letting life just pass by and getting too busy to make the most of what New Zealand has to offer. 

With daylight savings now you can even go for a walk in your local park after work. Fresh air and nature do the body and mind a world of good and Spring is the perfect time to explore the outdoors as it is starting to warm up but it is not yet too hot. 

If you really want to see what your part of NZ has to offer, check out online where some hikes and tracks are slightly off the beaten track in your area. You will be surprised at what you might find - hidden waterfalls and secluded picnic spots perhaps?

This weeks recipe is lovely and light, perfect for the warmer Spring weather and if you happen to have leftovers it makes a yummy chicken salad to take to work for lunch.

Parmesan spring chicken

  • 1 egg white
  • 5 tbsp finely grated parmesan
  • 4 boneless, skinless chicken breasts
  • 400g new potatoes, cut into small cubes
  • 140g frozen peas
  • good handful baby spinach leaves
  • 1 tbsp white wine vinegar
  • 2 tsp olive oil
  1. Heat grill to medium and line the grill pan with foil. Beat the egg white in a bowl with a little salt and pepper. Tip the parmesan onto another plate. Dip the chicken first in egg white, then the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.
  2. Meanwhile, boil the potatoes for 10 mins, adding the peas for the final 3 mins, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, then serve with the chicken.