This recipe is different to anything else I’ve tried, but that’s what I love about food! Why would you cook the same meals you always do, on rotation? Mix it up! Try new things! Life’s too short to eat a boring diet.
This comes from, you guessed it, Joe Wicks’ second edition of lean in 15. I promise I’m not completely obsessed with him, but I just find his meals ideal for week night cooking. Absolutely nothing to do with the way he looks…………
To start, pop the kettle on. Crumble half a chicken stock cube in a jug, along with a couple of strands of saffron. Pour over 200ml of water and stir. Crack on with the rest while this infuses.
Melt coconut oil in a large frying pan over a medium heat. Add in a sliced red pepper, six spring onions sliced lengthways, and two sliced chicken breasts. Season and stir occasionally for a couple of minutes.
Crank up the heat, and add in a lemon cut in half. The recipe says to use a preserved lemon, but I couldn’t find this and it seems to have had a similar effect.
Add in a handful of green olives (without stones) and the infused stock. Reduce to a simmer and let the whole lot cook further few mins until the chickens done.
When it’s done, turn off the heat and stir in a bag of baby spinach. Let the leaves wilt and serve between two.
Top the mixture with natural yoghurt, pine nuts, pomegranate seeds and chopped parsley.