Favourite Recipes

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Recipe and photo from one of my favourite go to recipe sites -

https://somethingnutritiousblog.com/

Serves: 4 -6 servings Prep Time: 10 minutes mins Cooking Time: 45 minutes mins Total Time: 55 minutes mins

• ▢1.5-2 lbs chicken breast cubed
• ▢2 tbsp olive oil
• ▢Juice from 1 lemon
• ▢1 tsp lemon zest
• ▢1 tsp paprika
• ▢1 tsp garlic powder
• ▢1 tsp dry oregano
• ▢1/2 tsp salt
• ▢1/2 tsp black pepper
• ▢Handful of fresh cilantro or parsley chopped

• ▢24 oz bag baby red or yellow potatoes
• ▢1 zucchini sliced into coins
• ▢1 red bell pepper cut into strips
• ▢1 purple onion sliced
• ▢1/4 cup olive oil
• ▢1 tsp paprika
• ▢1 tsp garlic powder
• ▢1 tsp salt
• ▢1 tsp black pepper
• ▢1 tsp dry dill

1. Preheat the oven to 400 F
2. Slice the baby potatoes into halves or quarters and add them to a large parchment lined sheet pan with the sliced zucchini, bell pepper and onion.
3. Toss the veggies with 1/4 cup olive oil and a tsp of each: paprika, garlic powder, salt, pepper and dry dill.
4. Bake the veggies for 25 minutes.
5. While the veggies are in the oven, marinate the cubed chicken breast with 2 tbsp of olive oil and the seasonings.
6. After 25 minutes, remove the veggies from the oven and give them a flip. Add the marinated chicken to the sheet pan, and place the pan back into the oven for another 15-18 minutes. Set the pan under the broiler for 2 minutes at the end.
7. Garnish with an extra squeeze of lemon juice when serving

I can't remember where I originally got this recipe from but its a firm favourite in this house - we serve it with flat bread (normally from M&S)

• Prep time: 10 mins
• Cook time: 25 mins
• Serves: 4

• The Veg: 1 large head of cauliflower (cut into bite-sized florets),  1 red onion (diced), 2 large handfuls of fresh spinach.
• The Sauce: 1 can (400ml) light coconut milk, 3 tbsp smooth natural peanut butter, 2 tbsp tomato paste.
• The Herbs: 2 tsp fresh ginger (grated), 3 cloves garlic (minced), 1 tsp turmeric, 1 tsp cumin, ½ tsp chili flakes (optional).
• The Liquid: 400ml vegetable stock.
• To Finish: Lime wedges, fresh coriander, and a sprinkle of crushed peanuts.

1. Sauté the Base: Heat a splash of water or 1 tsp oil in a large pot over medium heat. Add the onion and cook until soft (about 5 mins). Add the garlic, ginger, and spices, stirring for 1 minute until fragrant.
2. Combine: Stir in the tomato paste and peanut butter, then slowly pour in the vegetable broth and coconut milk. Whisk gently to ensure the peanut butter is fully incorporated into a smooth sauce.
3. Simmer: Add the cauliflower florets and sweet potato cubes. Bring to a gentle boil, then turn the heat down to low. Cover and simmer for 15–20 minutes,
4. The Green Finish: Stir in the spinach and let it wilt in the residual heat (takes about 60 seconds).
5. Balance: Squeeze in the juice of half a lime. Taste and add a pinch of salt if needed—the lime is key to cutting through the richness of the peanut butter.

 💡 Pro-Tips 

• Keep it light: Serve as-is in a big bowl like a thick soup.
• Add Bulk: Serve over a small portion of brown rice or quinoa.
• Extra Protein: Stir in a can of rinsed chickpeas during the simmering stage..