From the town, you can take a wander down West Street to view the River Avon from the old three-arched stone bridge or enjoy a stroll around Jubilee Garden. It was very nice to just stroll around the town, having our face masks ready should we want to go in any of the shops. Although many of the cafes and restaurants were open for outdoor dining (allowed under present Covid rules) we kept walking and enjoyed a cuppa on our return home.
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 on a plate with a little salt and pepper. Tip the parmesan onto another plate. Dip the chicken first in egg white, then in the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.
2. Meanwhile, boil the potatoes for 10 minutes, adding the peas for the final 3 minutes, 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.
Many diabetics, and those who live the LCHF or Keto lifestyle, do not include potatoes in their menu plans and this recipe suggestion does include them. Always remember that recipes can be amended slightly to suit your needs and adjust the carbs or nutrition requirements accordingly. If you would like a lower carb alternative to potatoes you will find some suggestions here
All the best Jan