Week 4: Garlic Chicken Escalopes with Roasted Vegetables

(Serves 2)

Ingredients:

2 chicken skinless chicken breasts
2 garlic cloves crushed
2 tbsp thyme leaves
¼ tsp chilli flakes
½ lemon, juice and zest
1 tbsp olive oil
Selection of veggies to roast: Courgettes, peppers, red onion, aubergine, mushrooms

Method for chicken:

Slash one side of each chicken breast and open out.

Put cling film over the top and flatten out with a rolling pin.

Mix garlic, thyme, lemon juice and zest, chilli and olive oil and spread over the chicken.

Heat a non-stick frying pan and fry the chicken for 3 -4 mins each side.

Roasted Vegetables Method:

Choose colourful veg that grows above the ground – for example red, green and orange peppers, courgettes, aubergine, Brussel sprouts, red onion, cherry tomatoes.

Chop roughly, mix with 2 tbsp olive oil, coarse sea salt, pepper and 1 tsp of smoked paprika.

Roast in the oven for 30 mins to 1 hour until vegetables are soft.

Every 15 minutes mix vegetables and return back into the oven.

Note: you can vary all the spices and vegetables based on what you have. I also like to add sesame seeds to my vegetables.

Week 4: Chicken Salad with grapes

Ingredients:

100g cooked chicken breast (either grill it or use ready to each roasted chicken) sliced
100g salad greens
1 handful of red grapes chopped in half
½ an avocado chopped
1 tsp Olive Oil
Lemon juice, salt and pepper to taste

Method:

Place all the ingredients (expect lemon juice, olive oil and salt) into a large bowl.

Mix well.

Plate out into a bowl.

Mix lemon juice, olive oil to taste and then pour over the salad.

Mix again and serve.

Week 4: Breakfast Smoothie

Ingredients:

100g frozen mixed berries
1 banana
1 small handful of oats
100g FAGE Greek yogurt
100ml almond milk
1tsp flaxseed

Method:

Blend all ingredients together into a smoothie.

Add some ice-cubes if you want a more liquid consistency.

Week 4: Mushroom Scrambled Eggs on Sourdough or Pumpernickel bread

Ingredients:

2 large free range eggs
2 handfuls of button mushrooms, sliced
1tsp olive oil
Salt and pepper to taste
1 slice of pumpernickel bread toasted

Method:

Sauté the tomatoes in olive oil until they are soft.

Add the paprika.

Whisk the eggs and add to the tomatoes.

Keep stirring until the eggs are scrambled.

Place eggs on toasted sourdough bread.