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2 kumara – peeled and sliced

2 hard boiled eggs – cut into quarters

4 small boneless, skinless chicken breasts (free range is best – about 125g per person)

400mL (1 can) of coconut milk

Shredded cabbage (a mix of red and white would be awesome) – enough for 2 cups

2 carrots sliced into ribbons with vegetable peeler

1 short cucumber sliced into ribbons with vegetable peeler

1 handful of snow peas

8 baby corn cobs

Satay sauce mix

2 spring onions - chopped

 

 

 

METHOD

Steam kumara slices over boiling water until just tender. Rinse and drain and allow to cool.

 

Place the chicken and the coconut milk into a large saucepan (add water if needed to cover the chicken). Cover the pan and gently poach the chicken over medium heat until cooked through. Cool in the poaching liquid and when cold shred the chicken into small pieces.

 

Arrange the cabbage, carrots, cucumber, snow peas and baby corn cut into quarters lengthways on a large serving platter and place the shredded chicken on top. Drizzle with 1/4 cup of satay sauce mixed with water, then top with the egg and the spring onions.

 

For the satay sauce, you can make your own from peanut butter and coconut cream (or almond butter and coconut cream if you prefer).

 

Serves 4.

Chilli, Spring Onion & Feta Cornbread

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Proudly supported by:

Emma Cachemaille

BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1

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