Steamed apple chicken and roast vegetables4 skinless organic chicken breasts
2 tsp avocado or olive oil
3cm piece of fresh root ginger, peeled and finely chopped
2 garlic cloves, peeled and chopped
2 small onions, peeled and finely diced
2 carrots, trimmed, peeled and finely diced
1 small red pepper, deseeded and finely diced
1 head broccoli, cut into small florets
20 baby corn, trimmed
250ml freshly pressed apple juice
100g raw beansprouts
Chicken stir frychicken breasts
olive oil
tamari
mixed vegetables - cabbage, broccoli, carrots, courgettes, bean sprouts or whatever you have left over
Roast chicken breast and roast vegetables4 chicken breasts
lemon juice
mixture of vegetables (swede, carrots, beetroot and squash), chopped
broccoli
© Gillian McKeith 2005
Ingredients
Serves 4
Method
Preheat oven to 200°C/Gas 6.
Take a large piece of aluminium foil and place the chicken breasts in the centre. Drizzle over the oil and add the ginger, garlic and vegetables. Draw up the sides of the foil and pour in the apple juice.
Scrunch up the foil to seal everything in and place in the oven for 10-15 minutes. Remove from the oven and allow to rest for 5 minutes.
Transfer the foil parcels to four serving plates, open the parcels slightly and serve immediately.
Chicken stir fry
Ingredients
Serves 2
Method
Chop chicken and stir fry in olive oil and tamari with vegetables until the chicken is cooked through.
Roast chicken breast and roast vegetables
Ingredients
Serves 4
Method
Marinate the chicken breasts in lemon juice for at least 30 minutes. Chop up a mixture of vegetables (swede, carrots, beetroot and squash). Roast the chicken and vegetables in a hot oven until cooked. Serve with steamed broccoli and onion gravy.
© Gillian McKeith 2005
For more recipes go to www.drgillianclub.com
