Easy to prepare dish that offers a refreshing and tasty combination of flavours whilst providing you with a gluten-free, dairy-free, low carb, low GL, nutrient-rich, paleo-friendly meal option.
This dish ticks all the boxes and I encourage you to make it and find out for yourself how pleasant healthy eatingcan be!
4 chicken breasts cut into small chunks
1 1/2 onion chopped into 8 big pieces
1 red or yellow sweet pepper cut into cubes
4 cloves of garlic (pressed or mashed with mortar & pestle)
1 1/2 tsp whole cumin seeds
3 heaped tbsp coconut oil
Zest & juice of a lemon
Zest & juice of a lime
A big bunch of fresh basil (or coriander or mint or a combination of all 3 herbs)
Salt & black pepper to taste
In a large bowl, place all the ingredients together and mix well until everything looks evenly distributed. If you have the time to prepare it in advance, it is nice to leave the chicken marinating for a few hours. If not, it won’t be a problem but I find that the lemony flavours penetrate deeper into the meet when allowed time to marinate. Spread it all in an oven tray in one layer and bake in the oven at 180C for 30 minutes. Check chicken is cooked through (no signs of pink left) and serve with steamed vegetables such as cauliflower, green beans and carrots drizzled with raw olive oil. Alternatively, you can serve it with roast vegetables (and use the oven at the same time to prepare these). A nice combination of roast vegetables is parsnip, celeriac, carrots, beetroot and swede (all tossed in melted butter, seasoned with salt & pepper and roasted in the oven for 30 to 40 minutes depending on the size you cut the vegetables).