Coconut Chicken Skewers with Asian Salad

 Naturopathy
May 012019
 
Coconut Chicken Skewers with Asian salad recipe

This Coconut Chicken Skewers with Asian Salad recipe is a refreshing salad and it is quick and easy to make. It is a great way to include some nutritious Chinese vegetables into your diet. Variety is key to a nutritionally balanced diet, especially when it is so easy to fall into the trap of cycling through the same recipes each week.

Coconut Chicken Skewers with Asian Salad

Cook Time28 mins

Servings: 2

Ingredients

  • 350 gm chicken breast
  • 1/4 cup shredded coconut
  • 4-6 bamboo skewers
  • 1/4 wombok cabbage thinly sliced
  • 1 carrot cut into matchsticks
  • 1/2 red capsicum thinly sliced
  • 1/4 cup cashew nuts
  • 1 lime cut into wedges
  • 2 Tbs coconut oil
  • handful fresh coriander

Instructions

  • Cut the chicken into strips and thread the chicken onto the skewers.

  • Put the coconut in a shallow bowl and press chicken onto the coconut to coat it.

  • Heat the coconut oil in a frying pan and when it is quite hot place the chicken into the pan

  • Cook the chicken for 3 minutes on each side, or until the chicken is cooked through. Try to only turn the chicken once to prevent the coconut from falling off.

  • In the last few minutes of cooking add the cashew nuts to gently roast them.

  • Toss together the cabbage, carrot and capsicum and give it a squeeze of lime juice. Top the salad with the roasted cashew nuts.

  • Serve the chicken skewers on a bed of salad and a lime wedge on the side and sprinkle with fresh coriander

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Lemon Chicken and Fennel Salad

 Naturopathy
May 012019
 
Lemon chicken with fennel salad recipe

This Lemon Chicken and Fennel Salad recipe is a great mid-week dinner that is quick and easy to make. Fennel is such a zesty addition to the salad to make it really stand out from your typical salad. If fennel isn’t for you, then asparagus or corn would be a great substitute.

Lemon Chicken and Fennel Salad

Cook Time20 mins

Servings: 2

Ingredients

  • 350 gm chicken breast
  • 1 lemon juiced and zest
  • 1 fennel bulb small
  • 1/2 avocado diced
  • 1 cup baby spinach
  • olive oil
  • sea salt and pepper

Instructions

  • Heat the olive oil in the frying pan. 

  • Slice the chicken in half, width wise. Give them a squeeze of lemon juice and season with sea salt and pepper.

  • Place the chicken in the frying pan and cook them on each side for around 5 minutes, or until they are cooked through.

  • Zest the lemon to get around 1 teaspoon of zest.

  • Toss together the salad leaves, fennel and avocado. Divide it onto the serving plates.

  • Top the salad with the cooked chicken and sprinkle with the lemon zest and basil leaves.

Make an extra serve and lunch will be done for tomorrow.

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Chicken Tikki Masala

 Naturopathy
Feb 252019
 

Who doesn’t love a curry. This is a mild and easy to make curry that the whole family will love. If you enjoy things a bit spicier, just increase the spice to suit your tastes.

Chicken Tikki Masala

Cook Time20 mins

Servings: 2

Ingredients

  • 450 gm chicken breast diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cayenne
  • 1 tsp garam masala
  • 1 tsp ground paprika
  • 1 C full fat coconut milk
  • 1 onion diced
  • 1 head cauliflower
  • 2 Tbs coconut oil
  • 4 tomatoes or 1 can diced tomato
  • 1 Tbs tomato paste
  • 1 Tbs honey
  • ¼ C fresh coriander chopped
  • 1 clove garlic minced
  • Sea salt and freshly ground pepper

Instructions

  • Combine the ground cumin, ground coriander and cayenne in a bowl. Press the chicken into this seasoning to coat it.

  • Heat 1 Tbs of coconut oil in a fry pan and add the chicken, garlic and onion, cook until the chicken is browned. Add the coconut milk, garam masala and paprika. Stir well to combine the spices with the milk.

  • If a food processor, chop the tomatoes until they are finely diced. Add the tomatoes, tomato paste and honey to the frying pan and stir well to combine. Let it simmer for around 15 minutes. Taste the sauce and adjust with a little sea salt or honey

  • Clean the food processor and add the cauliflower florets and process for a minute until it becomes a rice like texture. In a separate fry pan add the remaining coconut oil and sauté the cauliflower for a few minutes to soften and warm it. Season the cauliflower with a little sea salt and pepper.

  • Serve the chicken on a bed of cauliflower rice and garnish with the fresh coriander.

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Teriyaki Chicken Rissoles

 Naturopathy
Feb 242019
 

Enjoy these Asian style rissoles with a mixture of greens for a fresh and vibrant dinner.

Teriyaki Chicken Rissoles

Cook Time20 mins

Servings: 2

Ingredients

  • 300 gm Chicken mince
  • 1 bunch baby bok choy
  • 1 bunch Chinese broccoli
  • 1 Tbs tamari sauce
  • 1 Tbs mirin (Japanese rice wine)
  • 1 cm fresh ginger minced
  • 2 shallots
  • 1 clove garlic minced
  • 1/2 lime juiced
  • 1 Tbs cashew nuts chopped
  • 1 Tbs sesame oil

Instructions

  • Mix together the chicken, mirin, tamari, ginger, garlic, lime juice and cashews. Use your hands to form small patties.

  • Bring a large saucepan of water to the boil. Add a steamer insert and steam the bok choy and broccoli for a few minutes until they begin to wilt.

  • Drizzle steamed vegetables with a little sesame oil and lime juice.

  • Heat the sesame oil in a frying pan and cook patties for around 3 minutes on each side, or until they are cooked through.

  • Serve patties with the green vegetables.

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