When it comes to good nutrition, variety is an important aspect.
A diverse range of vegetables and fruits, especially those with different colours, deliver a broad spectrum of vitamins, minerals and antioxidants.
This latest recipe includes 4 kinds of vegetables, alongside chicken breast for protein and tons of flavour. After all, variety is the spice of life.
If you are in the Derbyshire area on the 2nd and 3rd of September then drop by the Chatsworth Country Fair. I will be in the cookery demo theatre, showing you just how easy it is to make this dish.
Ingredients (Serves 2)
2x chicken breasts
1x tin of black beans
3x spring onions, sliced
1x chilli, deseeded and finely chopped
1 tbsp of desiccated coconut
juice of 1/2 lime
2x large handfuls of kale leaves
juice of 1/2 lemon
For the slaw:
1/4 of a red cabbage, finely sliced
1 carrot, grated
1 tbsp of peanut butter
1 tbsp of water
1 tsp each of honey & tamari (or soy sauce) juice of 1/2 lime
Put the chicken breasts between 2 sheets of cling film and bash with a rolling pin until flattened to 1" thick.
Heat a griddle pan on a high heat and cook the chicken on each side for 3-4 minutes.
To make the beans, toast the coconut in small pan on a medium heat for 3 minutes. Put the beans, chopped chilli, spring onions and coconut in a bowl. Season well with sea salt and black pepper, squeeze over the juice of half a lime and stir to combine.
Put the kale in a separate bowl, squeeze over the juice of half a lemon and "massage" to break down the kale leaves.
For the slaw, whisk the peanut butter, water, honey, lime juice and tamari until well combined. Pour over the cabbage and carrot and stir well to combine.
To serve, divide the beans, slaw and kale between two plates and top with a chicken breast.