Baked Chicken Courgette Meatballs
14th April 2015
New You Boot Camp Beetroot Ravioli
14th April 2015
Ingredients
- 2 chicken breast(s) skinless, flattened slightly
- 2 tbsp organic virgin coconut oil
- 1 red eating apple peeled
- 1 tbsp lemon juice
- 1 raw beetroot peeled
- leaves from the beetroot (if you have them), washed
- handful rocket leaves
- 50 gm toasted hazelnuts very roughly chopped
- 2 tbsp ed wine vinegar
Servings:
Instructions
- Rub the chicken breast with a little of the coconut oil and season with salt and pepper. heat a griddle pan until hot, then griddle the chicken breasts for 6-8 mins on each side until cooked.
- While the chicken is cooking, cut the apple into fine matchsticks and toss in the lemon juice. Cut the beetroot into the same-sized matchsticks and set aside. When the chicken is cooked, toss the apple with the beetroot leaves, if using, rocket, hazelnuts, vinegar and the remaining olive oil. At the last minute, toss the beetroot through so it doesn't bleed colour over all the other ingredients. Serve the chicken with a large pile of the salad alongside.
- Enjoy!
