There’s a fairly strong belief out there, or dare I say myth, which has us believing food that is both good for our health and tastebuds, is simply out of reach.
It surely takes too long and isn’t a productive use of our time.
By the the time you go to this shop and that one, buy 20 ingredients, spend $40 and still have little more than a throw-together meal; it simply isn’t worthwhile.
Allow me to deal with that line of thinking later on in this post….
The fact that you’re even reading this (thanks for the love!) tells me that you do care about your body; how it feels, how it looks and giving your health the best possible shot that it has to support you and your fabulousness.
You’ve also been around the block and visiting a health food store to buy one ingredient (that you’re not even convinced about or sure of how to use) just because it’s in a healthy recipe, simply will not fly with you.
You know what?
I couldn’t agree more.
As someone who figured out how and what to eat for health, in both an enjoyable and time-sensitive manner, I feel pretty qualified to assist you here.
I’ve talked in the past about how meal prep changed my life (truly: it did) and offered you countless ways to re-use and re-purpose recipes to make eating well as simple and as enjoyable as possible.
Because yes, despite our modern-day script, it is possible to eat this way…
I’ve always been a firm believer that eating well is about enjoying the food we eat and nourishing our bodies to support our busy lifestyles and all that we want to do and achieve.
As much or as little as someone has enjoyed being in the kitchen in the past, it needn’t matter and you certainly shouldn’t be required to buy the priciest ingredients and spend hours each day getting everything ready.
This simple mind shift is what’s standing between you and the aim of enjoying the food you eat and knowing that it’s doing you good.
No stress. No wasted efforts. No misery.
This recipe is going to give you all of that and if you’re one or two people (just as I am), I strongly urge you to still make the recipe for 4 and enjoy having yoghurt dressing on hand in the fridge, hummus to smear on everything and deliciously moist chicken for up to 2 days – it’s the absolute bomb in a salad this stuff!
For those of you with my first eBook, you’ll know that this chicken forms the basis of one of the recipes and you can now make it once, eat it twice!
Although it may look like there’s a lot of ingredients on the list, you more than likely have a few of them in your fridge and pantry. There’s also a few instances of ingredient repetition within the recipe, in order to minimise how much you need to purchase.
Additionally, these ingredients are easily accessible and what could even be called everyday-items that won’t break the bank. It’s time to get “spiced” and learn to use the incredible flavours provided to us by inexpensive and antioxidant-packed spices; yes there’s an homage to my Hungarian heritage in this recipe.
I’ve included some recipe notes for those who’ve adopted a gluten-free lifestyle and should you be lactose-intolerant, by all means disregard the yoghurt dressing, the chicken is all kinds of delicious as it is.
Get prepared, get excited and get enjoying.
Not tomorrow, not next week or next year though now.
- 2 medium chicken breasts
- 2 teaspoons Hungarian paprika
- 1 teaspoon cumin
- 2 teaspoons sesame seeds
- 2 teaspoons olive oil
- Pinch of rock salt and crack of ground black pepper
- Bamboo skewers
- Butter, to cook
- Yoghurt Dressing
- ⅔ cup Greek yoghurt, unsweetened
- 2 teaspoons fresh mint, finely chopped
- 2 teaspoons fresh coriander, finely chopped
- ½ teaspoon cumin
- 1 teaspoon lemon juice
- 1 cup chickpeas
- 1 ½ tablespoons unhulled tahini
- 2 ½ tablespoons olive oil
- 1 ½ garlic cloves, crushed
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ lemon, juiced
- ¼ cup water
- To serve
- 4 quality pita breads
- 1 cup rocket
- 1 cup mixed herbs (mint, coriander, parsley), leaves only
- Lemon wedges
- Cut chicken into even bite-sized pieces
- Coat with all ingredients in a mixing bowl
- Pierce all pieces onto bamboo skewers
- Heat griddle or fry pan on medium-high heat
- Butter pan
- Once heated, add chicken
- Every minute or so, turn, cook, set aside & keep warm
- Cook in batches until all skewers are cooked
- You may need to use more butter for each batch
- Place all hummus ingredients in a food processor & blitz
- If too dry, add a teaspoon or so of water & blitz again
- Set aside to use ¼ cup per pita bread
- Store remaining amount in an airtight container in the fridge for up to 2 weeks
- Yoghurt Dressing
- Combine dressing ingredients until mixed well
- Set aside
- To serve
- Smear hummus on pita bread, top with rocket & herbs
- Place skewers atop & spoon yoghurt dressing over the lot
The chicken will store on or off-skewers for up to 2 days in an airtight container in the fridge and tastes great as leftovers in a salad or alone
And of course…