Womens_HealthAustralia-February_2017

SERVES 6

12 large chicken fillets (skinless)

1 heaped tbs raw coconut oil Pinch

chilli flakes 15g pumpkin seeds 15g

sunflower seeds Canola oil 200g

cooked quinoa 40g green olives,

pitted and cut into segments 10g

preserved lemon peel, cut into fine

strips Flat-leaf parsley leaves, to

taste Mint leaves, to taste 100g

cooked peas 2 handfuls young

spinach, washed and dried

DRESSING 30g clear runny honey

Juice of 1 lemon 80ml olive oil

SERVES 6
1 onion, finely chopped Raw virgin
coconut oil 12 skinless chicken thighs,
cut into small chunks ½ tsp chilli flakes
4 cloves garlic, grated ½ tsp hot
smoked paprika 4 fresh tomatoes,
chopped 1 tbs fresh ginger , grated
200g cooked puy lentils 200g cooked
kale, roughly chopped (stalks removed)
2 litres chicken stock 3 tbs Thai fish
sauce Lime juice

1 Sweat the chopped onion in a large
saucepan with a good spoon of coconut
oil until soft and translucent.
2 Add the chopped chicken pieces, chilli,
garlic, paprika, tomatoes and ginger. Cook
until the chicken has turned white.
3 Add the lentils, kale, stock and Thai fish
sauce. Cook on a low heat for 40 mins, it
should be a brothy, soupy consistency.
4 Finish the seasoning with lime juice and
more fish sauce for an extra kick. This is
ideal for freezing down into portion sizes.

PER SERVE: 1966KJ, SAT FAT 2.5G, SUGAR 5.2G

1 Saute the chicken fillets in a non-stick

frying pan with the coconut oil until

golden brown all over. It shouldn’t take

longer than 10 mins to cook the fillets.

2 Add the chilli flakes and finish by

seasoning with salt and pepper. Set aside.

3 Fry the pumpkin and sunflower seeds

in the canola oil until golden, and set

aside. Combine the quinoa, olives, lemon

peel, parsley, mint, peas and spinach.

4 Add the toasted seeds. Season with

salt and pepper. Finally, combine

with chicken to create the salad.

5 Make the dressing by mixing all the

ingredients together – combine some

of this dressing with the quinoa salad

and spoon remainder over the chicken.

PER SERVE: 1205KJ, SAT FAT 3.5G, SUGAR 0G WH

FEBRUARY 2017 womenshealth.com.au 135

Food

Hub