), I’ve started filling up our plates with hot carbs, meats and sauces. All of this means cold, light meals like salads have gotten the boot and even though my strict training regime has taken a backseat to the stressful world of house-selling and house-hunting lately (hence the lack of posts, sorry, guys
When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure corn starch is dissolved then add it all at once to hot caramel
Another easy way to finish off the leftover in my fridge and pantry, to make this healthy and delicious chicken breakfast casserole for my family as breakfast
I’ve posted a potatosalad in the past. I also touched on how cooked and cooled potatoes are a source of resistant starch which is great for feeding your good gut bugs
depending on how hot the potatoes are and the exact weight you may need to add a little extra drizzle of olive oil to keep things moist} Garnish the potatosalad with some fresh chopped parsley
Top with roasted vegetables and chicken. Step 3 Spray a heavy-based pan with oil and cook chicken over high heat until cooked. Step 4 Arrange salad greens on 4 plates. 400g chicken tenderloins. 3 tablespoons Portuguese chicken seasoning. 6 cups chopped roasting vegetables such as pumpkin, parsnip, kumara, peppers, potato, chopped in small pieces. 4 cups salad greens
Spoon mixture to pie or casserole dish and top with the mashed potato. The mashed potato on top was perfect and was a much easier way to prepare the meal to be honest
And for me, the ultimate salad must contain chicken, mango and an over-abundance of fresh coriander. Coat the chicken breasts in olive oil and season with salt before adding to a griddle pan to brown
One thing I’m not a fan of, is very hot curry, so this is dish should probably be described as more of the mildly spicy kind, not the blow-the-top-of-your-head-off kind of curry
Serve with pasta, rice or potatoes. Add chicken, carrot and capsicum. Stir-fry until chicken is browned. Cook for 15-20 minutes until chicken is cooked through and liquid reduced a little. 500g skinless, boneless chicken thighs or breast, chopped. 1/2 cup chicken stock
It became a staple dish in a lot of establishments because it’s a complete dish in a bowl where you have your protein from chicken, carbs from croutons and a good serving of vegetables from the salad greens, it’s also easy to make and a healthy alternative compared to some carbohydrate rich meals
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