LEMONGRASS CHICKEN WITH SPINACH AND RUCOLA SALAD – The Brown Paper Bag

Instagram Slider

5 days ago by brownpapernutrition My waste not want not salad inspo for you this week - what’s a good hashtag for a no waste meal ? #nowaste or #nowastedfood or shall we create our own???? Anyway! This delicious number is made of roasted carrot tops in cinnamon, baked celery tops and leaves, leftover eggplant, pumpkin skins baked in cumin, random herb bits and the dregs of the seed snap jar all on the pretty outer leaf of the red cabbage You like? I dolloped it with some of the bits of the yoghurt pot around the edge mixed with olive oil and a squeeze
4 days ago by brownpapernutrition PEANUT BUTTER OATS BARS!!! Hello hump day happiness! My gorgeous friend Evie @genevieve .writes made these for me - they're heavenly delicious, simple and nourishing. Great one for an after school treat or 3pm pick me up, such a good combo of healthy carbohydrates (oats / dates) and plant based proteins (peanut butterrrrrrrr). Peanut butter, all natural, no nasty extras added, has is one of the higher sources of amino acids in the nut butter family. If you team it with a grain like oats you deliver a variety of plant based aminos to the body with a simple sweep. Cool
1 day ago by brownpapernutrition I created some space in my life recently and with that opened the doors to meet and connect with so many gorgeous humans again. A few snaps from this week’s launch of the @sporteluxe first Table for 12 Dinners - bringing together such a beautiful bunch of women whom I felt so humbled to share time with Thank you @sporteluxe @biancamaycheah @allyw_ @juliagiampietro for creating this time for us to all TRULY CONNECT and to @rosiescoogee @angostura_au for the incredible food and conscious cocktails I can’t wait for the next one and so cherish the time and conversation of the
3 days ago by brownpapernutrition Grilled asparagus, smoked trout, and the mossssstttt delicious hemp mustard creme! Yum!!! Plenty of essential fatty acids, nourishing proteins and as for the added bonus extras - did you know asparagus is rich in a bioflavonoid call 'rutin' ? Its role is to protect our cells from free radical damage, assist the body's production of collagen, and to strengthen capillaries so it's a wonderful nutrient for the health of our skin! Love knowing this when I'm devouring a yummy meal Would you like this recipe? It’s on the blog now for you! Much love, Jacq
2 days ago by brownpapernutrition Friday night = red wine and rocky road Oh yeaaaaah, big week and that right there my friends is BALANCE. Have you made rocky road at home before? It's seriously awesome. I make mine with a coconut milk jelly instead of marshmallows (heaps of jelly recipes on the blog just swap out juice for coconut milk or cream and add some vanilla and honey / maple if you wish), then throw in whatever nuts I have on hand and fresh berries are the absolutely bomb in there too. I haven't in this one but please Aussies include STRAWBERRIES! Buy them,

Subscribe to The Brown Paper Bag

LEMONGRASS CHICKEN WITH SPINACH AND RUCOLA SALAD

GF: DF: SF

Serves Two

350g chicken breast

Chicken marinade:

100ml coconut milk

50g lemongrass

20g ginger

50g fresh coriander leaves

20g chilli powder

50g fresh garlic

1 tablespoon lime juice

Salt and pepper to taste

Salad:

200g Portobello mushroom

3g fresh thyme

1 clove garlic, sliced

100g baby spinach

50g red chard

50g wild rocket
Dressing:

100ml light olive oil

1 clove garlic

7 small birds eye chilli, seeds removed

5g coriander

1 tablespoon lime juice

1 tablespoon coconut sugar

Salt and pepper to taste

Place the ingredients for the marinade in a blender and blend until smooth. Place the chicken in a bowl and cover with the marinade. Cover and allow to marinate overnight.

Preheat oven to 180degrees. Season the mushrooms with salt and pepper, extra virgin olive oil, fresh thyme and garlic. Roast in the oven for ten minutes, slice and set aside.

Heat a fry pan over a medium high heat and grill the chicken on both sides until cooked through. Allow to rest before slicing.

To make the dressing place all of the ingredients in a blender and blend until well combined and smooth. Arrange the remaining salad ingredients across two plates and top with mushrooms and sliced chicken. Drizzle the dressing over the op and serve with crushed peanuts and extra chilli.

Category

Mains

Tags

chicken, chilli, dairyfree, entertaining, glutenfree, healthyfamily, howtomakelemongrasschicken, lemongrass, nutrition, protein, recipes, seasonal, sugarfree, wholefoods

No Comments

Post a Comment