You guys know I love food and I LOVE recipe books. The latest one to hit my desk is The Detox Bible and this recipe is one of my favourites. This book contains lots of delicious wholesome recipes that are all wheat, dairy and refined sugar free – yay!
This dish is all about the marinade. Rich spices and a punch of garlic create a smoky, aromatic flavour. By gently bashing out the breasts, the marinade can cover a greater area of the flesh. The chicken is perfectly balanced by the light, creamy avocado salad and sweet-spicy salsa made with mango. This fruit is a source of the antioxidant beta–arotene, which among its many other benefits may help delay the onset of cognitive decline in older people.
– 1 tbsp smoked paprika
– 2 tbsp ground cumin
– 1 tbsp ground coriander
– 1 tsp crushed dried chilli
– 1 garlic clove, crushed
– 1 tsp olive oil
– 4 skinless, boneless chicken breasts, about 150g each
For the Salad
– 150g spinach
– A handful of fresh coriander
– A handful of fresh mint
– A handful of fresh parsley
– 1/4 red onion, roughly diced
– 1 tsp rapeseed oil
– 2 avocados
For the Mango Salsa
– 1 mango, diced
– 4 cherry tomatoes, diced
– A handful of fresh coriander, finely chopped
– Juice of 1 lime
– 1 fresh red chilli, seeded and finely chopped
– Salt and pepper
1 Mix together all the spices, garlic and oil with a pinch of salt in a large bowl. Add the chicken breasts and turn them so they are covered with the marinade.
2 Set a ridged griddle/grill pan on a medium heat and leave to heat up.
3 Meanwhile, one at a time, place the breasts on one half of a large sheet of clingfilm, fold the clingfilm over so that the spices are sealed in and gently bash the breasts with a rolling pin to flatten them to about 1cm thick; remove the clingfilm. Place the breasts on the griddle pan and cook for 6 minutes on each side.
4 Make the salad whilst the chicken is cooking. Finely chop the spinach, coriander, mint, parsley and red onion and mix together with the oil in a large bowl. Peel the avocados and remove the stone, then dice the flesh. Add to the bowl and fold in gently. Season with salt and pepper.
5 For the salsa, combine all the ingredients in another bowl. Use your hands to mix, squeezing the tomatoes to create a chunky, juicy salsa.
6 Serve each chicken breast with a big helping of the spinach salad and the mango salsa.
What are your favourite healthy dinner dishes at the moment?
Recipe credit: The Detox Kitchen Bible by Lily Simpson and Rob Hobson, published by Bloomsbury
I'm a retail manager by day and a blogger by night aiming to bring you the newest beauty, fashion and lifestyle news. More Than Adored was created to help beauty lovers, like myself, make informed decisions when it comes to buying new goodies.