I wanted to create something to combine fruit, vegetables and meat, my strawberries where dying off and needed using, also to hide the taste of the egg plant and courgette as i’m not to keen on them. The meal turned out to be very filling and with the perfect balance of savory v’s sweet.
Please let me know if you try this and what you thought of it.
(serves 1)
Calories 337 grams
Carbs 21.9 grams
Fat 4.1 grams
Protein 48.8 grams
Chicken Breast 162g
Green Beans 20g
Cabbage 20g
Mange tout 20g
Egg Plant 40g
Carrots 40g
Courgette 20g
Mushrooms sliced 70g
Light mozzarella 30g
For the dressing.
Light Soy Sauce 0.5 tbs
Strawberries sliced 80g
Honey 10g
Method
Cook the chicken breast in a lidded pan over a low heat allowing it to cook in its own juices, when fully cooked remove from pan and discard juice, allow to cool slightly.
Cook all vegetables.
While the chicken and vegetables are cooking.
Mix together in a bowl the honey and soy sauce and add the strawberries sliced and mix well and place in the fridge until needed.
Slice the chicken breast into about 4 slices.
(see Pics) In an oven proof dish arrange some of the vegetables in the bottom, and season with your desired seasoning I used pink Himalayan salt, black pepper, garlic granules chili flakes and paprika.
Add a couple of slices of chicken then place the sliced mozzarella on top.
Layer with the rest of the vegetables but not the mushrooms seasoning as you go.
Add the remaining chicken and top with the mushrooms, season, cover with foil or a lid and bake in the oven at 160 degrees for about 40 mins or until all food is steaming hot.
When the bake is cooked, remove foil/lid and arrange strawberries on top and pour over the remaining sauce from mix.
Place back in the oven for 10-15 mins turning up the heat to 180 degrees, keep checking to make sure the food is not burning.
And enjoy xx
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