MEAL PREP: Broccoli, leek & chicken pot
Green vegetables have a higher source of nutrients than most other veg. Eating a diet high in green vegetables can benefit your heart & skin health and it is good for brain function. The dark green vegetables ie leafy greens, broccoli, brussels sprouts contain high amounts of vitamin C which helps you fight infections, is a strong antioxidant and helps you maintain a healthy physical body. Other green vegetables contain sources of vitamin E & K which benefits damaged cells, repair muscle, allows your blood to clot, and promotes & maintains bone health in adults.*
Base: Onions & Garlic
Protein: Organic free range chicken breasts
Fats: Coconut milk
Micronutrients: Leeks, mushrooms, broccoli
Extras
Ginger: soothes your gut and relives cramping
Paprika: promotes sleep, reduces bacteria found in E.coli and salmonella (perfect to pair with chicken)
Salt & Pepper: electrolytes to prevent muscle cramping and anti inflammatory
(more spices & herbs benefits found in my E-book “Finding the joy in meal prepping: A simple allergen friendly guide to meal prep”)
Method
Preheat your oven to a medium temperature
Place the chicken breasts on a lined baking tray and sprinkle on the spices you would like (I mixed mine up so I got different flavours coming through)
Bake until the chicken is cooked through (there should be no pink or blood when you cut into the middle)
Cut up all the vegetables in the size you would like.
Add the leeks and broccoli to a wok or a large frying pan, spray or over with some oil. Cook until they are softening
Add the mushrooms to the pan and mix to make them until evenly distributed
Once everything is cooked, remove from heat or oven and let rest for 5 mins.
Cut up the chicken in to bitesize chunks and in the frying pan.
Pour at least 100ml of coconut milk (or any milk of your choice) in to the pan and stir around until all of the ingredients are coated.
Section off into your tupperware.
Fridge for up to 3 days and freezer for up to 3/4 weeks.
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