We couldn’t decide between the chicken and the fish dishes this week… both quick, both super tasty, both super good for you!   So I am going to share both…  And if you are looking for a delicious hot veggie salad, then I am going to share that too as it would be a wonderful side for either dish or just a main with some green leaves too.  It is also fantastic for curbing sweet cravings…

Healthy Chicken Kiev from Jamie Oliver’s 5 Ingredients

This smells divine and is a taste sensation and actually really quick to throw together.  You could make a gluten free version with gluten free breadcrumbs or using ground almonds.

 

2 chicken skinless chicken breasts (go for the best quality possible, organic, grass fed etc)

2 slices of seeded granary bread

1 clove of garlic, peeled, and chopped

1 lemon

Rocket

• Place the 2 chicken breasts between cling film or baking parchment and bash out the frustrations of your day!  (I used a rolling pin!)
• Put the bread and garlie in your nutribullet / food processor and whizz to find bread crumbs.
• Sprinkle the breadcrumbs over both sides of the chicken and then re-wrap in the clingfilm / baking parchment and bash again.
• Warm some oil (I used coconut, but you could use olive) and then put the chicken in the pan and seal both sides. Fry for 3-4 minutes each side, until golden brown on the outside and cooked on the inside. (After sealing, I then put my pan in my top aga on the floor and left for 15 minutes.)
• Serve with the rocket and lemon.

I also served with a herby quinoa side and a big green salad.

 

Seabass with Salsa from Gwyneth Paltrow’s It’s all good

I love fish and my intentions is to get my non fish eating husband too also!  And we both really enjoyed this dish.

For the salsa (serves 2-3)

1/4 cucumber, diced small

1 clementine, diced small

1/4 red chilli, finely diced

1/2 red onion (I used a couple of spring onions)

1 tblsp of coriander (I didn’t use as not a great fan!)

1 tblsp of mint finely chopped

juice of one lime

Salt

Rub the the seabass in a little oil and salt,  pop in a very hot pan, skin side first.  It will only take a few minutes to cook either side.

Simply mix all the salsa ingredients together and pop on top of the fish.  And it smells divine and fresh.

I served with my hot sweet root veg salad below and a green leaf salad with a light lemon / oil dressing.

Hot sweet root veg salad from Ali’s head!

 

1 butternut squash, skinned, deseeded and cut into bite size chunks

5 beetroots, washed and cut into bite size chunks

1 avocado destoned and chopped into chunks

small bunch of parsley roughly chopped

For the dressing:

1 tblsp dijon mustard

1tblsp raw cider vinegar

1tblsp local rapeseed oil

1 tblsp extra virgin olive oil

• Drizzle the the butternut squash and the beetroot with a little olive oil, S & P and  in to a hot oven to roast for 30-45 minutes. They will be done when they are slightly caramelising on the edges.
• Put all the dressing ingredients in to the serving bowl and whisk until thick and creamy.
• Tip the roasted veg into the dressing and toss to coat.  Add in the avocado and parsley and toss again and serve immediately.