Per serving: 433 calories; 37g carbohydrates; 50g protein; 10g fat; 8g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

1. Heat the grill to medium and line the grill pan with foil.
2. Beat the egg whites with a little salt and pepper and then pour into a pie plate. Put the grated Parmesan into a separate pie plate.
3. Dip the chicken breasts in the egg white and then the Parmesan cheese making sure to coat both sides of the chicken well. Retain any leftover Parmesan to decorate the finished dish.
4. Grill the coated chicken breasts for 10–12 minutes, turning once until browned and crisp, then slice into inch-thick pieces.
5. Meanwhile, boil the potatoes for 10 minutes, adding the snow peas for the final 3 minutes, then drain.
6. Toss the vegetables with the spinach and basil leaves, cherry tomatoes, vinegar and season with sea salt and freshly ground black pepper to taste.
7. Divide the vegetable mix between two plates and serve topped with the chicken and any remaining Parmesan cheese.