Wife & Mother. I love cooking as long as someone else is cleaning up afterwards! :)
Joined 9 years ago
For the chicken: 2 free range chicken breasts cut in strips 1 lime 1 teaspoon green masala 1 teaspoon chicken masala 1 teaspoon ginger & garlic 1 ½ teaspoon chicken spice 1 ½ lemon pepper spice 1 teaspoon dhanya & cumin spice ½ teaspoon chilli powder ½ teaspoon tumeric Salt & ground black pepper to taste Fresh coriander A little nandos peri peri mild sauce
Salad: Mixed lettuce Cocktail tomatoes cut in half 1 avocado 2/3 spring onion Cucumber Feta 2 hard boiled eggs Julienne carrot
1 baby potato 1 sweet potato (optional to use butternut, I didn't have so I used sweet potato)
Mix all spices in the chicken and fry on medium heat in olive or coconut oil. Add a little water till it is cooked well. Add the fresh chopped coriander.
Boil your sweet potato/butternut and potato in salt water till almost done. Pre heat your oven.Drain and put olive oil on a tray and put your cubed veggies on the tray and sprinkle salt, pepper and a little chicken spice. Bake till they are cooked through and crispy.
Throw your lettuce, tomato, avocado, carrot, cucumber and spring onion in a bowl (I used a glass container with a lid as my hubby eats it for lunch) and peel your hard boiled eggs and cut them in half
Put your chicken pieces in with your sweet potato/butternut/potato into the salad.
I used a little greek salad dressing and closed the lid and shook it up.