Prep Time 5 mins
Cook time 5 mins
Serves 2

Ingredients

Grated carrots
Half a cucumber chopped
Zest of half an orange
Juice of an orange
2 tbsp olive oil
1 tsp cumin seeds
100g feta cheese (chopped)
1 tbsp coconut oil
2 breasts of chicken (chopped)
1/2 – 1 tsp garlic powder
1 tsp cumin powder
Salt and pepper
1 orange sliced then skin removed (much neater than peeling first)

Directions

Add the salad leaves, carrots, cucumber, orange zest and juice, olive oil, cumin seeds and feta to a large salad bowl and toss together. Heat the coconut oil in a pan on a medium heat and then add the chicken. Cook the chicken for about a minute before adding the garlic, cumin, salt and pepper and stir together. Continue to cook the chicken for another 6-8 mins or until cooked. Serve the salad, top with the chicken and orange slices, add a little more feta if you fancy and enjoy.

Prep Time 5mins
Cook Time 15 mins
Serves 2

Ingredients

2 chicken breasts (about 260g) 
2 teaspoons olive oil
20g coriander
sea salt and black pepper
1 small red onion
1 small red pepper
1 small yellow pepper
1 fresh chilli. deseeded and thinly sliced
2 large wholewheat tortillas
60g cheddar cheese, grated

Sauce
1/2 onion
1/2 clove garlic
1 teaspoon olive oil
400g tin of chopped tomatoes
10g agave syrup
2 tablespoons tomato purée
1 teaspoon fajita mix

Directions

Make the pizza sauce first by finely dicing the onion and roughly chopping the garlic. In the oil, cook the garlic and onion until soft but nor coloured, keep the heat no higher than medium for this. Now add the tomatoes, agave syrup, tomato purée and fajita seasoning, bringing to a boil and simmer to reduce down to half the original volume. Once cooled, blend until smooth.

Dice the chicken into small cubes and cook in half the oil, on a high heat for 5-6 minutes. Add in half the coriander and the salt and pepper. Add the onions and peppers with a dash more oil, and heat for 2-3 mins. Reheat the sauce and turn on your grill to medium.

Place the tortillas under the grill for 20seconds each side.  Place on to two large plates, spread the sauce on each one, and place half the chicken and veg mixture on each. Top with the cheese and grill for 2-3 mins until the cheese has melted. Serve with the remaining coriander to garnish.

Low carb option: Omit the tortilla, and replace with a mixed leaf salad or some large lettiuce leaves as the wrap
High carb option: Add a side of sweet potato wedges

Prep time: 10minutes
Cook time: 15minutes
Serves: 2

Ingredients 

For the dressing:
½ ripe avocado
Handful coriander, chopped
1 red chilli
Juice of ½ lime
4 tbsp coconut milk

For the salad:
1tsp coconut oil
150g chicken breast
1tsp fresh ginger, grated
200g courgette, made into noodles
100g quinoa, cooked
Handful of coriander, chopped
100g asparagus stalks
2 carrots, made into noodles
50g feta cheese, cubed
Handful mixed salad leaves

Directions


Cook the quinoa in boiling water and place the asparagus in a steamer over the pan for 2 mins to soften. Stir fry the chicken breast in the coconut oil & grated ginger, put to one side. Place all the dressing ingredients into a blender or food processor, blend until smooth & creamy (add more coconut milk if needed) When the quinoa is cooked drained and stir the coriander through the quinoa & leave to one side Place the courgette & carrot noodles in a pan with a little oil and pan fry for 2 minutes until then soften slightly. 


To store for lunch: 


Place the ingredients in a mason jar with the dressing at the bottom, then the chicken and the layer in the other ingredients. Shake well before you eat and enjoy!

Prep Time 5 mins
Cooking time 20 mins
Serves 2

Ingredients

Roast chicken pieces
Carrot, sliced
Celery, chopped
Quarter of butternut squash, cubed into small pieces
Thyme
Parsley
Salt
Pepper

Directions

Bring some bone broth to the boil. Click here for the bone broth recipe. Add the chicken pieces, squash and veg to the broth and cook until the squash has gone soft. Simple and delicious!

Prep time 5 mins
Cooking time 40-50 mins
Serves 4

Ingredients

1 whole chicken, chopped into quarters
2 tablespoons chilli powder (more if you like it HOT HOT)
zest of 1 lemon
4 cloves of garlic, finely chopped
1 heaped tablespoon of ghee
salt

Directions

Preheat oven to 180c. Melt the ghee (you can use olive oil) and mix with the chilli, lemon zest, salt and garlic. Coat the chicken pieces and cook in a baking dish for 40-50 mins until the juices run clear.

You can have this cold or hot, with a salad or veg.

Prep Time - 15 minutes
Cooking Time - 30 minutes
Serves 4-5

Ingredients

12 chicken drumsticks
1 teaspoon all spice
1/2 teaspoon cinnamon
2 dice sized pieces ginger, chopped
1/2 teaspoon cumin
1 teaspoon smoked paprika
2 cloves garlic, chopped
1 teaspoon cayenne chilli powder
1 teaspoon sea salt
1 tablespoon of olive oil
1 tablespoon honey
juice of 1 lime

Directions

Preheat the oven to 180C. Mix all the ingredients in a bowl except for the chicken until a paste is formed. Coat the chicken in the marinade and then place on a baking tray and cook for 30minutes. Done!

Prep time 5mins
Cook time 10mins
Serves 4

Ingredients

Dressing

3 prepared roasted red peppers, drained, divided (or make your own*)
 2 tablespoons pine nuts
 1 small shallot, peeled and quartered
 2 tablespoons red wine vinegar
 ½ teaspoon Dijon mustard
 ¼ teaspoon each salt and fresh ground pepper
 3 tablespoons water
 1 tablespoons olive oil

 Salad

6 cups mesclun greens
1 pint tomatoes
1 cup chopped cucumber, peeled
2/3 cup shredded carrots
2 cups cubed chicken (shallow fried - use coconut oil)
2 ripe avocadoes

Directions

Combine 1 of the roasted red peppers with all the dressing ingredients through olive oil in a food processor and process until mostly smooth. Set aside. Dice the remaining 2 roasted red peppers. In a large salad bowl combine the peppers, lettuce, tomatoes, cucumber, chicken and avocado and toss gently to combine.Dress to taste and serve immediately.

 *To roast fresh colored bell peppers, preheat grill, slice peppers in half lengthwise, remove stems and veins and clap together to remove seeds. Place face down on a broiler sheet and broil for 10-15 minutes or until skin is charred. Remove peppers, place in a bowl and seal tightly with plastic wrap for 10 minutes. Remove wrap, slip off charred skins and discard, and peppers are ready for use.