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Ingredients
- 1 Soft tortilla warp
- 1 Avocado Smashed
- 150 grams Chicken Breast Sliced and cooked
- Half of a green pepper
- 50 grams tomatoes Halved
- Handful of sliced lettuce
Method
Spread the smashed avocado across the wrap.
Top with chicken, green pepper, tomatoes and lettuce.
Tightly roll up the wrap and fold, then slice in the middle; enjoy!
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Ingredients
- 1 Pinch Black Pepper
- 1 Broccoli
- 150 g Centra Kale
- 2 Chicken Breast
- 1 tbsp Coconut oil
- 1 tbsp Mixed Spices
- 150 g mushrooms
- 0.5 Onion Cashews
- 1 tbsp Paprika
- 1 Handful Parsley
- 1 red pepper
- 1 Pinch salt
- 0.5 Cube Vegetable Stock
- 1 yellow pepper
Method
Cook chicken in the oil on a med-high heat and brown while adding onion, all seasoning and garlic.
Separately boil broccoli & kale.
When chicken is cooked thoroughly add peppers, mushrooms & parsley, stock cube with a little hot water, you can add more seasoning if desired.
Stir around and lower heat, then add cashews.
Simmer for a further 15 minutes until broccoli & kale is ready.
When broccoli is cooked (not too soft) add it to chicken and veg in wok and stir.
Use kale as a bed base for dish and add the chicken and broccoli.
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Ingredients
- 1 Carrott Shredded
- 700 g Chicken Breast Cooked and Shredded
- 1 litre chicken stock
- 3 cloves garlic Peeled and Crushed
- 1 Piece Ginger
- 100 g mushrooms Sliced
- 3 Onions Sliced
- 1 pinch salt
- 0.25 tbsp Turmeric
Method
Pour the chicken broth into a medium pot and add the ginger, turmeric and garlic.
Bring to a boil then reduce to a simmer for 20 to 30 minutes.
Using a slotted spoon remove the ginger and garlic. Discard.
Add the chicken, mushrooms, onions, carrot and if desired your noodles.
Heat about 5 minutes on medium-low or until everything is warmed through.
Taste and adjust the seasoning with sea salt.
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Ingredients
- 1 Centra Avocado Cubed
- 150 g Centra Bacon Cooked crisp and crumbled
- 200 g cherry tomatoes Halved
- 450 g Chicken Breast Cooked and cubed
- 1 tbsp Green Pesto
- 1 handful Lettuce
- 3 tbsp Mayonnaise
Method
In a large mixing bowl, combine chicken, bacon, avocado, tomatoes, mayonnaise, and pesto.
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Eat just as is, or pile on top of fresh lettuce leaves to make a wrap.
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Ingredients
- 2 tbsp Almond Butter
- 50 ml Almond Milk
- 1 Head Broccoli Chopped
- 2 tbsp Centra Olive Oil
- 4 Centra Spring Onion
- 2 Chicken Breast
- 4 garlic
- 1 Green Pepper
- 1 red pepper
- 1 yellow pepper
Method
Melt 1 tbsp. oil in a pan on medium heat
Add the spring onion, garlic, and chicken and fry until golden
Add the remaining vegetables and stir until cooked through or browned
When the vegetables are cooked through add the remaining coconut oil, coconut milk and almond butter.
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Ingredients
- 1 tbsp Black Pepper
- 2 tbsp Centra Olive Oil
- 450 g Chicken Breast Boneless, skinless and cut into cubes
- 1 stick Fresh Ginger Peeled and finely chopped
- 2 clove garlic Peeled and finely minced
- 1 tbsp honey
- 1 red pepper Seeded and cut into strips
- 3 tbsp Soy Sauce
- 3 tbsp Vinegar
Method
Whisk together in a medium sized bowl, half of the soy sauce, half of the vinegar, and the honey. Add the chicken and toss to coat. Place in the fridge to marinate for 30 minutes.
Add oil to a pot and heat to medium-low. Add the garlic and ginger and cook for 30 seconds, just until garlic is golden and fragrant, but not burnt.
Add the marinated chicken with any juices in the bowl and cook for 3 minutes. Add the pepper strips, remaining soy sauce and vinegar, and black pepper and stir.
Cook for about 10 minutes until peppers have softened and chicken is cooked through.
Spoon chicken over or alongside brown rice or quinoa.
Mediterranean Chicken Stew
Mediterranean Chicken Stew
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Ingredients
- 1 Broccoli pre-cooked
- 1 pack button mushrooms
- 1 Cauliflower pre-cooked
- 2 Spring Onion
- 1 sweet potato tray
- 2 Chicken Breast
- 1 chicken stock
- 1 pinch dried mixed herbs
- 1 clove garlic
- 1 sachet garlic
- 1 sachet Parsley
- 1 pinch salt
- 1 pinch tarragon
- 1 pinch thyme
- 1 tub chopped tomatoes
- 2 yellow & red peppers chopped
Method
Fry chicken and spring onion in olive oil until chicken is cooked through.
Add chopped up peppers and mushrooms reduce heat and stir fry for a few minutes.
Add salt and pepper and herbs, garlic and chicken stock. Leave to simmer.
Peel and dice sweet potato and pop into the microwave for 2 mins with a tablespoon of cold water.
When ready add the sweet potato to the rest of the meat and vegetables and mix about.
Add broccoli and cauliflower to the wok and finally reduce heat to a low temperature and add the tomatoes, mix thoroughly and leave to simmer for further 5-10 minutes.
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Ingredients
- 2 Zest Centra Lime
- 1 Centra Mixed Chillies
- 1 tbsp Centra Olive Oil
- 1 Skinless Chicken Breast
- 4 Clove garlic
- 1 Piece Ginger Peeled
- 1 Pinch salt
- 1 tbsp Soy Sauce Wheat Free
Method
Place all ingredients except chicken into a blender and pulse to a rough paste.
Coat chicken with paste and place in a hot oven for 25 minutes.
Serve with a green salad including baby leaf spinach, avocado and watercress.
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Ingredients
- 40- g Basmati Rice
- 125 g Broccoli
- 1 tbsp Centra Olive Oil
- 15 g Centra Tomatoe Puree
- 200 g Chicken Breast Cubed
- 0.5 tbsp Coriander Powder
- 1 handful Coriander Freshly Chopped
- 10 g garlic Grated
- 10 g Ginger Grated
- 0.5 tbsp ground cumin
- 3 tbsp Insanely Good Tikka Masala Sauce 350g
- 0.5 tbsp Turmeric
- 85 ml water
- 165 ml water
Method
For Chicken: Use 2 tsp of tikka powder and rub into chicken in a small mixing bowl. If possible, do the night before. Arrange the chicken on a baking tray and place under grill until it starts to brown after 3-4 mins then turn and brown other side.
For Sauce: In a medium sized saucepan on a medium heat, warm your oil and gently fry the garlic, ginger and chili for 1-2 mins. Then go in with, the remaining 1 tsp of tikka powder, cumin and coriander powder. Add a splash of water to stop the spices from burning then add tomato puree and the rest of the water. Bring the mix to a simmer and drop chicken in to cook through. Cook for 10-15 mins. If the sauce starts to dry out add a little more water.
For rice: Put rice in a saucepan with the turmeric and cover with water. Bring to the boil then simmer for 10-12 mins until rice is cooked.
To serve: Finish the curry by sprinkling some coriander on top and serve with rice and greens of your choice
