Supper: Chicken breast with mashed veg and chutney

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I’m back now from a lovely break, I swam in the sea most days, read some good books and rummaged through charity and antique shops, I now feel supper relaxed and much better, ready to come up with some new recipes.

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The meal I have created is very simple, I experimented with boiling the vegetables and chicken breast together to save time and washing up. The chicken breast came out really delicious and succulent as well as giving the veg a nice flavour too, and it was so easy and and stress free to make.

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The chutney I created was very simple, but yummy and complimented the chicken and vegetables well, the whole thing didn’t take longer then 25 – 30 minutes, so good if want to save time.

Ingredients 

  • 1 chicken breast
  • 1/4 of a swede diced
  • 4 carrots chopped
  • 1 sweet potato peeled and chopped
  • handful of kale
  • thin ring of finely chopped onion
  • chopped beetroot stalks

Method

Put all the veg in a pan (except the kale) and also add the chicken breast and a pinch of rock salt, then fill with boiling water from the kettle, so it covers everything and first let it really boil, then turn down and let it gently simmer for around 25 minutes, then add the kale in at the end and cook for a few more minutes, then strain everything, saving the liquid to drink and some for the chutney. Then roughly mash the veg together, so there are still some chunks, sprinkle some raw onion and beetroot stalks over the top, drizzle some olive oil over, then serve with the chicken and chutney,

Chutney ingredients

  • half a onion finely chopped
  • 3 cloves of garlic roughly chopped
  • sprig of rosemary finely chopped
  • 1/4 stalk of rhubarb finely chopped
  • half a apple finely chopped
  • half a sweet potato peeled and finely chopped
  • coconut oil (odourless)
  • rock salt

Method

Heat up some coconut oil in a pan, then add the onion and garlic, rosemary and salt and fry for a few minutes, then add in the rhubarb, apple, sweet potato and gently saute’ for around 5 minutes, then add in three tablespoons of the stock water from the cooked meal and cook for another 5 minutes, then it’s ready to serve with the rest of the meal.

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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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