This one is super healthy, basically, only require one pot and one chopping board. It’s packed full of fibre and essential vitamins and minerals. You can use the recipe as meal-prep for a healthy lunch option or like me: guest-friendly dinner. Served with naan bread and broccoli rice.
Organic chicken fillets (500 g)
Lots of spices like curry, cumin, tikka masala etc.
2 tbsp Apple cider vinegar
1 organic broccoli head cut into florets (keep the stem)
2 onions (cut into thin slices)
1-2 garlic cloves (mashed)
1 tin chickpeas
1 organic vegetable stock cube
Spices: ½ tsp. turmeric, 1 tsp. ground cumin, 1 tbsp. medium curry powder
1 tin or box organic chopped tomatoes (natural or flavoured)
1 tin lentils (or roughly 200-250 g dry)
Turn the oven to 150 C.
Mix the ketchup with the spices and apple cider vinegar in a bowl. Add the chicken and mix well. If you’ve got time,
Cover an oven tray with foil and add the marinated chicken, then close the foil around the chicken.
Bake for 2-2 ½ hours.
Heat a large stockpot with the onions, garlic and coconut oil. Stir for a few minutes. Add the drained chickpeas and broccoli and brown.
Add the spices and fry for a further minute while stirring. Pour the stock (500 ml boiling water + veggie stock cube, dissolved) into the pot along with the chopped tomatoes.
Add the rinsed lentils, taste and add seasoning.
On low heat, let it simmer under a lid for 30 minutes.
Take the stem from the broccoli (remember in the ingredients list it said to keep it? If you didn’t head first into the bin, fish it out and rinse well. Haha)
Gently peel the stem and shred using a grater. Boil the rice according to the packet and add the shredded broccoli stem + a pinch of salt.
Serve with naan bread and the broccoli rice =)
Plus garnish with coconut chips and coriander (if you like it)