Back at Casa Carlita for dinner on this amazing Thursday evening I spoiled my flatmate with this awesome and nutritious dinner for two. It's not only a blast of fresh ingredients but also very filling and tasty!! I've taken a classic salad like coleslaw and reinvented it into something healthy and low fat! Take a look.
Grilled chicken with potatoes and assorted salads:
Grilled chicken
Ingredients:
Two chicken breasts
Paprika
Course black pepper
Himalayan rock salt
Ina Paarman braai spice
Cajun spice
Four garlic cloves
The juice of one lime
Dried origanum
Dried rosemary
Olive oil cooking spray
Chicken stock
Two large potatoes
Method:
Mix all spices together and rub over the chicken breasts.
Spray the non stick pan and transfer the chicken into it
Grill the chicken breasts till golden brown
Add garlic cloves to the pan and then add about one cup of chicken stock.
Peel and cut the potatoes in half and place into the pan.
Cook until tender and finish off with lime juice.
Kale salad
Ingredients:
Two cups of chopped kale
Black pepper
Rock salt
Lime juice
Basil pesto
Olive oil
Sprouts
Method:
Incorporate the salt, pepper, lemon juice and basil pesto and massage into the kale. This is a very important process. It's vital to massage a dressing into kale until it is tender as this makes the kale more edible and tasty.
Mix in the basil pesto and sprouts.
Crispy coleslaw
Ingredients:
One cup grated purple cabbage
1/2 cup grated carrot
1 T low fat Mayo
1/2 cup Greek yoghurt
3T pomegranate seeds
1T black sesame seeds
Method:
Combine all ingredients and refrigerate.
Garlic dip
Ingredients:
1 cup Greek yoghurt
2 mashed cloves of garlic
1 T fresh chives
1 T olive oil
1T feta cheese
Method:
Combine and refrigerate
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