Grilled Mediterranean Veg With Bean Mash
13th April 2015
New You Boot Camp Shrimp Burgers
13th April 2015
Ingredients
Ingredients for the chicken
- 4 Boneless Chicken Breasts
- 2 tbps paprika smoked
- 2 tsp cumin ground
- 2 tsp mustard ground
- 2 tsp fennel seeds ground
- 1 tsp freshly black pepper ground
- 2 tsp Himalayan Crystal Salt
- coconut oil to cook
Ingredients for the herb sauce
- 1 cup extra virgin olive oil
- 2 cup fresh mint leaves
- 1 cup fresh flat-leaf parsley leaves
- 6 clove garlic roughly chopped
- 2 tbps homemade or Dijon mustard
- 1 green chili seeded and chopped, (optional)
- Himalayan Crystal Salt and freshly ground black pepper to taste
Servings:
Instructions
- To prepare the sauce, place the mint, parsley, garlic and chili, if using, in the bowl of a food processor and process to chop roughly.
- Add the mustard, season to taste with salt and pepper and process again to combine.
- Now slowly drizzle the olive oil in while the food processor in in function to create an emulsion.
- For the spice rub, combine the paprika, cumin, mustard powder, fennel, salt and pepper in a bowl.
- Rub the chicken breasts all over with your coconut oil and also rub them with the spice mixture.
- Heat a frying pan over a medium heat and fry the chicken breasts in some additional cooking fat for about 5 minutes per side, until well cooked.
- Serve the spicy chicken topped with the fresh herb sauce.
- Enjoy!
