It’s like regular salad, only hunger busting.
Chicken with beetroot and cabbage slaw
INGREDIENTS
Organic chicken
Good-quality protein supports steady energy levels, helping you avoid a blood sugar rollercoaster. Chicken is also a wonderful source of niacin, a B-group vitamin that’s essential for energy production.
Beetroot
The nitrates in beetroot convert to nitric oxide, which widens blood vessels to allow greater delivery of oxygen and nutrients to your muscles, fuelling movement. It’s also great for your liver.
Red cabbage and kale
These superstar cruciferous vegetables are rich in antioxidants and also help the liver do critical detoxification work. The liver is inextricably linked to energy, so you want it functioning at its best.
Extra virgin olive oil
This is a good source of monounsaturated fats, which fuel your body steadily, helping to avoid an energy crash. Rich in antioxidants, it also improves vitamin absorption.
Walnuts
These are rich in essential fats that can help keep your energy stable.
METHOD
Serves 4
Cut 4 organic chicken thigh fillets in half horizontally to form thin steaks. Season.
Heat 1 tbs each of olive oil and ghee in a large frying pan over medium heat. Add the chicken and cook for 5 minutes on each side, or until tender and cooked through. Remove from the pan and rest for 5 minutes.
For the slaw, combine 2 peeled and grated beetroots, ¼ thinly sliced red cabbage, 80g shredded kale, 1 thinly sliced red apple, 100g roasted walnuts, 2 tbs chopped flat-leaf parsley and 2 tbs shredded mint in a bowl.
To make the dressing, whisk together 2 tbs balsamic vinegar, 2 tsp Dijon mustard, 1 tsp poppy seeds, 100ml extra virgin olive oil and 1 tsp raw honey. Pour over the slaw, season with salt and pepper and toss well to combine. Slice the chicken and serve on top.
