Supper: Chicken burgers on sweet potato style bread, with pesto, kale chips

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When I was younger and free of the mast cell fowl beast, I used to eat a nice big juicy, greasy chicken burger with mayo and salad. I would munch it with my best friend at the train station, usually about 3am in the morning, after a night of broken heels and bad dancing. It was so good I could scream with happiness, any disappointment of the night had soon vanished.

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So I have decided to re-create this burger meal, but a healthy version that I can eat with out a fat face at the end of it. It definitely filled that empty gap, but this time I was watching some romantic comedy and crying for joy at the end…oh dear I really am in my 30’s now.

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Ingredients – chicken burgers and sweet potato style bread.

  • 1 chicken breast sliced in half and then both beaten flat
  • 2 sweet potato’s chopped and boiled and mashed (leave aside a tablespoon for the pesto)
  • 2 sweet potato’s sliced into thin pieces so it looks like bread.
  • Thyme chopped
  • chopped chives
  • finely chopped spring onion x 2
  • half grated carrot
  • salt
  • coconut oil (odourless)

Method

Boil the sweet potato, then mash it, mix in the grated apple, chives and spring onion, then cover the chicken breasts with the mixture on both sides and place on grease proof papered dish and put in the oven and bake for around 40 minutes. Once cooked, put under the grill for around 5 minutes on either side or until browned and it’s ready to serve. For the sweet potato slices, put coconut oil in the dish and thyme and bake in oven on gas mark 5 for around 40 minutes, or until golden brown, after 5 minutes of baking quickly mix in the melted coconut oil so that everything is covered.

 

Ingredients – kale crisps

  • 2 large handfuls of kale
  • nice big chunk of coconut oil (odourless)
  • chopped fresh ginger
  • rock salt

Method

Put the kale on a flat tray with the other ingredients mixed in, put in the oven and cook for around 25 minutes, or until crispy, after 5 minutes of baking mix in the melted oil, once crispy looking it’s ready to munch.

 

Ingredients – Pesto

  • Handful of basil
  • around 6 tablespoons of olive oil
  • half a clove of garlic
  • tablespoon of mashed sweet potato
  • chopped dill.

Method

Put all the ingredients in a blender and blend for around a minute and it’s ready to serve.

 

Plating up

Put two slices of sweet potato on a plate, then chop a chicken burger in half and place on each sweet potato slice, put some pesto over the top and munch with some salad, cucumber and the kale chips.

 

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Author: histaminehealingblog

Cooks low histamine recipes with Mast cell stabilising and histamine lowering fresh herbs and foods, gluten free, grain free, dairy free, sugar free, paleo

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