Healthy lunches are a little bit of a struggle for me. Recipes tend to be thin on the ground, either involving quite a bit of prep or bread. Now, I love bread as much as the next person, but I'd prefer not to have it every day for lunch. I also find it leaves me feeling a little heavy for the afternoon and I'm better off with something a little lighter.
This healthy salad hits the mark for me - not only does it cover all bases: carbohydrates, fats and proteins, but it also tastes amazing and takes only 30 minutes to make!
- 4 chicken breasts
- 4 tbsp lemon juice
- 4 tbsp honey
- handful of chilli flakes
- 1 tbsp smoked paprika
- coconut oil
- olive oil
- walnut pieces
- cottage cheese
- pita bread
Cut the broccoli and cauliflower into small florets (5cm max) and place in an oven dish, drizzle a little (!) olive oil on top, add chilli flakes and bake in a fan oven at 180 degrees for 30 minutes.
While the broccoli and cauliflower is cooking, cut the chicken breasts into pieces and place in a large bowl with the lemon juice, honey, chilli flakes and smoked paprika. Cover this with cling film for 20 minutes to marinade (if you're able to marinade for longer, even better!).
After 20 minutes, fry the chicken in a wok with the coconut oil until there is no residue and the chicken is cooked through (white in the middle).
Take the broccoli and cauliflower out of the oven and place in a bowl, with the spinach, chilli flakes and walnuts. Add the chicken and mix together. To serve, add the humus, cottage cheese and pita bread.