Hello my lovelies,
I was making one of my favourite lunches/dinners for me and my hubby the other day when it dawned on me that I haven’t shared this recipe with you!
“No! I thought to myself, that can’t be right, surely I’ve shared this recipe!”
I checked my posts and to my surprise I was right (it happens now and then).
People, this is seriously one of my favourite go-to dishes especially when I’m in need of a healthy and satisfying meal, how could I have kept it from the world so long? Einstein said, ‘Those with the privilege to know have the duty to act.’ and who am I to argue with genius. Ergo, now I know I haven’t shared my knowledge of this recipe, I must act. Well, here it is, ta da! Now I only have to work out world peace and my life’s purpose will have been fulfilled.
This won’t create world peace but it’s a solid bet for personal satisfaction and will help you be the change you want to see. Packed with protein and wholesome ingredients, it's the perfect choice to get back on the healthy wagon (if you’ve slipped off like me – or taken a kamikaze dive off the diet cart to be more accurate).
It’s incredibly delicious and being so colourful it’s easy on the eye. Every bite is a burst of flavour and texture, a delectable meal that won't leave you feeling deprived. (I hate that feeling don’t you?)
If you're looking to make a healthy and a tasty lunch /dinner meal this chicken salad is IT!
Before you start, a quick note;
Sweet potato is optional
You can use 1 -2 stock cubes if you want a stronger chicken flavour
If water has evaporated before the chicken is completely cooked, simply add more water but not all at once, just a little at a time. You want the chicken to be moist, not drowning in liquid.
I don’t add any salad dressing. I don’t think it needs it, but feel free to add if you want it.
If I’m making this meal ahead of time, I keep the veggie salad separate from the chicken, that way I can warm up the chicken before mixing it with the salad.
Ingredients:
1kg chicken thighs, cut into bite-size pieces
550g sweet potatoes, peeled and diced
1 chicken stock cube
1/4-1/2 cup water
For the salad:
1 avocado, diced
2 carrots diced
2 cucumbers, diced
5 whole baby beetroot, diced
250g cherry tomatoes, halved
150g mixed loose leaves
For the Spices
3/4 tsp ground pepper
1 tsp sea salt
1 tsp onion salt
1 tsp Italian herbs
1 tsp dried coriander leaves
1 tsp oregano
1 tsp parsley flakes
1 tsp cumin
Method
Pre heat the oven 200c
Place diced sweet potatoes in the oven on a flat tray lined with baking paper, no oil. You can spray the potato with some olive oil if you want to.
Roast until cooked, roughly 35 min in my oven
While the sweet potato is in the oven, start to cook the chicken
Add chicken pieces to a pan and cook over medium to high heat for a couple of min. Add 1/4 cup water, when water begins to boil, stir in 1 cube of chicken stock until stock has completely dissolved.
Stir until most of the liquid has evaporated.
Add the spices and stir to coat the chicken. Once the chicken is cooked through set aside.
If water has completely evaporated and chicken isn’t cooked ,then add some more water (see note).
Cook until chicken is fully cooked.
Set aside.
Prepare the salad mix in a bowl, add warm chicken and enjoy!