Chicken is a low fat source of protein that supports muscle repair and development, as well as containing important B vitamins that are involved in energy metabolism.
Tomatoes and cinnamon contain a variety of antioxidants which have many important roles in the body, optimising health and recovery without impairing muscle adaptations.
The fibre content of this meal will help to create a feeling of fullness, to prevent overeating or snacking on low nutrient foods, as well as aiding in gut health.
Benefits: Stay lean recovery meal.
Ingredients: Serves 2
- 2 free range chicken breasts
- 1 tbsp. olive oil
- Pinch of salt
- ½ red chilli finely chopped
- ½ tsp. ground cinnamon
- 1 pinch ground cumin
- 1 pinch smoked paprika
- 1 clove of garlic finely chopped
- 1 aubergine sliced lengthways
- 4-5 times
- 1 tbsp. rapeseed oil
- 3-4 plum tomatoes
- Juice of ½ lemon
- 1 tbsp. flat parsley finely chopped
- Dollop Greek yoghurt with herbs
Place the chicken breasts into a large bowl. Place the olive oil, salt, chilli, cinnamon, cumin, paprika and half of the garlic over the chicken. Give this a good toss, cover and place into the fridge for at least 30 minutes.
Whilst the chicken is marinating place the aubergine slices into a bowl along with the rapeseed oil and a pinch of salt. Give this a really good toss.
Now heat a sauté over a high heat and place the aubergine into the pan. Cook the aubergine until blackened on both sides. Once cooked remove and allow to cool slightly.
Cut the tomatoes into quarters and place into another bowl along with the parsley and the lemon juice. Once the aubergines have cooled slightly slice them and add to the tomatoes along with the remaining garlic. Seasoning with salt and give them a good toss.
Divide the salad between 2 bowls. (Roasted sweet potatoes are the perfect accompaniment to this recipe).
Now heat a sauté pan over a medium heat and add the chicken breasts. When they are golden brown turn them over, and again cook until golden brown. Place the chicken into a pre-heated oven at 180 – 200 degrees for 12-15 minutes or until a core temperature of 75 degrees is achieved.
Place the chicken onto the salads and serve. This would also be perfect with Greek yoghurt and pomegranate seeds.