800g of skinless chicken breast, diced
1 tablespoon of coconut oil
2 tablespoons of Mixed spice
2 tablespoons of cinnamon
2 tablespoons of paprika or 1 tablespoon of cayenne pepper
A pinch of pink Himalayan Salt
A sprinkle of fresh pepper
– Combine the spices together, and coat the chicken pieces well in a bowl. Leave to marinade for 15 minutes.
– Heat the coconut oil in a fry pan on a medium heat, then add the chicken. Continue to cook, stirring occasionally until cooked through. – Serve alongside the cucumber salad and yoghurt dressing.
1 Cucumber, cut into thick slices, then into quarters
Juice of 1 lemon
1/2 bunch of coriander, chopped
– Place in a bowl and combine well
1/2 cup of low sugar greek yoghurt
Juice of 1 lemon
1/2 bunch of coriander, finely chopped
– Place in a bowl and combine well. Keep refrigerated until ready to serve with the chicken and cucumber salad
Tips: To make this meal more filling, you may want to serve with rice or toasted pita bread (Non GF option). You can also put the chicken onto pre-soaked skewers to BBQ.
Kirsty Salisbury is a Health, Lifestyle & Fitness Coach who is all about embracing life, living healthy, and making the most out of ourselves. She runs her own successful coaching business offering both 1:1 and group programs to help women embrace life and to get the most out of their health. She teaches indoor cycling classes, women’s boot camp sessions, and also mind and body transformation programs. She is a graduate of The Institute of Integrative Nutrition, Precision Nutrition and also a certified Personal Trainer.
To find out more, or to connect with Kirsty personally, you can visit www.kirstysalisbury.com or email firstname.lastname@example.org