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Stir-fried chicken with chickpeas, broccolini and capsicum

Ingredients 1 tablespoon peanut oil 1 ½ cups cooked chickpeagarbanzoXsgarbanzosX (or 400g can, rinsed and drained) 300g chicken breast fillets, sliced 1 medium red onion, cut into thin wedges 2 cloves garlic, thinly sliced 2 teaspoons freshly grated ginger 1 long red chilli, finely chopped 2 bunches broccolini, cut into 5cm lengths 2 capsicums (1 red, 1 yellow), seeded, cut into thin wedges 1 ½ tablespoons reduced-salt soy sauce 2 teaspoons honey 2 cups steamed quinoa, to serve coriandercilantroX leaves, to garnish Instructions 1 Heat half the oil in a wok over high heat. Add the chickpeas and stir-fry for 2 minutes, or until golden. Remove and set aside. Return wok to a high heat, add chicken and stir-fry for 2 minutes, or until golden; remove and set aside. 2 Return wok to high heat. Add remaining oil and stir-fry onion for 1—2 minutes, or until golden. Add garlic, ginger and chilli, and stir-fry for 30 seconds, or until fragrant. 3 Add broccolini and capsicum to wok with 2 tablespoons of water. Stir-fry for 2—3 minutes, or until veges are almost tender. Return chickpeas and chicken to the wok, add soy sauce and honey, and toss until well combined and heated through. 4 Divide hot steamed quinoa among serving bowls, top with stir-fry and garnish with coriander leaves. original...

Pasta with chicken, broccolini, roasted capsicum, lemon and feta

Ingredients 320g short pasta such as penne oil spray 2 bunches broccolini, trimmed, cut in long florets 300g skinless chicken breast fillets, thinly sliced 2 red capsicums, roasted, peeled, thinly sliced 1 lemon, 2 teaspoons zest and 1 tablespoon juice 75g feta cheese, crumbled Instructions 1 Cook pasta following packet directions, adding broccolini in the last 2 minutes of cooking time. Drain well. 2 Meanwhile, spray a large frying pan with oil and place over a high heat. Cook chicken, stirring occasionally, for 5 minutes, or until golden. Add capsicum and lemon zest. Cook, stirring, for 2 minutes. 3 Add pasta, broccolini, lemon juice and feta to pan. Toss to combine and season with black pepper before serving. Original...

Pawpaw and Avocado Chicken Salad

6 cups cooked chicken meat 8 cups salad greens 1 fresh pawpaw (or mango, or exclude) 1 large red onion 2 avocados 6 rashers bacon 1/2 cup pine nuts   Dressing: 1/2 cup oil 1/4 cup white wine vinegar 1 tsp salt 2 tsp sugar 1 tsp black pepper 1 & 1/4 dry mustard 2 garlic cloves 1/3 cup finely minced parsley 3 tbsp basil or...

BUDDHA BOWL WITH CURRIED CHICKPEAS

Crunchy curried chickpeas perfect for snacking or adding to salads and Buddha Bowls! PREP TIME5 minutes COOK TIME30 minutes TOTAL TIME35 minutes INGREDIENTS 2 (15 oz.) cans chickpeas 2 tablespoons extra virgin olive oil 1/2 teaspoon sea salt 1 teaspoon curry powder 2 cups cooked quinoa or other base favorite veggies for making your Buddha bowl hummus or tahini sauce INSTRUCTIONS Preheat oven to 400 degrees F. Drain and rinse chickpeas. Gently dry chickpeas until they are no longer wet and shiny. On a baking sheet, toss chickpeas with olive oil and salt to coat. Roast for 25 minutes, or until crisp. Toss with curry powder and enjoy...

SIMPLE THAI PEANUT SAUCE

SIMPLE THAI PEANUT SAUCE A delicious Thai style peanut dipping sauce perfect for spring rolls, satay, or Buddha bowls. This easy recipe comes together in five minutes. PREP TIME5 minutes TOTAL TIME5 minutes INGREDIENTS 1/2 cup peanut butter (unsalted, unsweetened) 2 tablespoons soy sauce (coconut aminos for gluten-free) 1/2 tablespoon minced ginger 1 clove garlic, minced 2 tablespoons rice vinegar 1/2 teaspoon sriracha sauce 1/2 teaspoon maple syrup 1/3 cup water INSTRUCTIONS Add the peanut butter, soy sauce, ginger, garlic, vinegar, sriracha, and maple syrup to a small bowl or jar. Whisk together, then whisk in the water slowly until the desired consistency has been reached. This peanut sauce tends to thicken up over time, so add more water as needed to thin. Taste and adjust as you’d...