This recipe is a bit of a go-to for me. It’s a clean, light meal that looks great, tastes fantastic and ticks pretty much all of the health boxes. The delicate poached chook delivers all the protein and essential amino acids needed to help provide a sustained energy release, as well as working to help repair and replenish the body’s muscles (making this an awesome post-workout dinner).
Ingredients
- 2 x 150-180 gms Boneless chicken breasts
- ½ Onion roughly chopped
- 2 Garlic cloves
- 2 Thyme sprigs
- Pinch of salt flakes
- Pinch of freshly ground black pepper
- Drizzle of tahini ((hulled or unhulled))
- Sprinkle of micro basil (To serve (optional))
- Squeeze of lemon juice
Roasted Cauliflower and Heirloom Carrots
- 1 Head of cauliflower (Florets chopped)
- Bunch of baby heirloom carrots (or regular baby carrots) (Trimmed)
- 1 Garlic clove (Crushed)
- 1 tablespoons Extra virgin olive oil
- 1 teaspoon Caraway seeds
- Lemon juice
- Salt flakes and freshly ground black pepper
Instructions
- Preheat the oven to 180(degree)C and line a baking tray with baking paper.
- For the roasted cauli and carrots, mix the cauliflower, carrots, garlic, olive oil, caraway seeds and lemon juice together in a bowl and season with salt and pepper. Arrange the seasoned veg in an even layer on the prepared baking tray and cook for 20 minutes, or until nice and golden.
- Meanwhile, add the chicken, onion, garlic, thyme, salt and pepper to a large saucepan filled with water and bring it to the boil over a medium heat. Reduce the heat to a simmer, then cover with a lid and leave to poach for 10 minutes. Remove the chicken from the water and slice into thick strips.
- To serve, load up two plates with the roasted veg and sliced poached chicken. Drizzle over a little tahini. sprinkle on some micro basil (if using) and squeeze over a little lemon juice. Enjoy.
Notes
Serves 2
- DAIRY FREE
- GLUTEN FREE
- GRAIN FREE
- PALED