I have been addicted to chicken breast lately, partly because it’s so quick to cook, and partly because it tastes mighty fine and goes with everything. This meal was easy to make and mostly hassle free, which sometimes with a histamine diet is hard to do.
I eat meat a lot, as it’s my source of protein, but I have more white meat then red, and always make sure it is organic, otherwise it seems to have hidden nasties in it like antibiotics and steroids, as well as allergy high foods that the animal has been fed, which makes me expand into a walrus and sometimes get sick for weeks, so I stay clear.
- Organic chicken breast sliced in half and flattened down
- 4 cloves of garlic
- 2 large beetroot chopped
- 1 red onion finely chopped
- Fresh Thyme finely chopped
- lots of fresh rosemary finely chopped
- half a squash cut in half
- olive oil
- coconut oil (odourless)
- rock salt
Turn the oven to gas mark 5 and put the half squash on a tray and bake for around 40 minutes. Once cooked, scrape out the squash with a folk to give it a stringy pasta look. In the mean time, heat up some coconut oil in a pan, add the onion and 3 cloves of garlic, rosemary salt and fry until the flavours start to come through, then add in the beetroot and let it gently simmer for about 30 mins. Then put about 3/4 of the mixture in a blender, and add in a generous amount of olive oil and blend until smooth and the pesto is done. For the chicken, heat up coconut oil in a metal frying pan, then put the chicken, thyme, salt, and fry until browned on both sides and cooked through, should take about 20 mins.
Put the squash pasta on the plate, top it with the left over veg, followed by the beetroot pesto. Chop the chicken breast up and place around, then sprinkle the garlic and meat sauces over the top for extra flavour and it’s ready to munch.