On Wednesday 27th May, Mindful Chef founder Myles took to Facebook Live to guide you through one of their delicious recipes. In less than half an hour he cooked up a great tasting, healthy dinner – ready to eat. As well as giving you helpful cooking tips and tricks Myles (a former personal trainer and nutritional coach) also shared his top tips for healthy eating and maintaining a balanced diet.
Mindful Chef is a health-focused food box company who aim to deliver mindfully sourced ingredients to help you lead a healthier life. They are funded by some of the UK’s most successful sports stars including Sir Andy Murray and Victoria Pendleton CBE and actively support the charity One Feeds Two.
Middle Eastern chicken & harissa yoghurt
Mindful Chef will deliver:
- 1 1/2 tbsp oil
- 120g cherry tomatoes
- 1/2 lemon
- 150g courgette
- 1 red onion
- 1 tsp ground cumin
- 2 tsp rose harissa paste
- 2 x 170g free-range chicken breast
- 40g mixed salad leaves
- 80g coconut yoghurt
- 80g quinoa
- Medium handful of flat-leaf parsley
- Medium handful of fresh mint
1. Preheat the oven to 200C / fan 180C / gas mark 6 and boil a kettle. Slice the red onion and courgettes into bite-sized pieces and place onto a baking tray. Drizzle with 1/2 tbsp olive oil and a pinch of sea salt. Place in the oven for 15 mins.
2. Make the chicken marinade; to a large bowl add the ground cumin, just half the rose harissa, just half the coconut yoghurt and season with sea salt and back pepper. Add the chicken to the marinade and mix to coat. Transfer the chicken breasts to an ovenproof dish then place in the oven for 20 mins, until cooked through and turning golden.
3. Rinse the quinoa and place into a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins, then drain.
4. Make the herby dressing; finely chop the parsley and mint leaves. In a small bowl, mix the fresh herbs with the juice from the half lemon and 1 tbsp olive oil.
5. Remove the courgette and red onion tray from the oven and add the whole cherry tomatoes, then return the tray to the oven and cook for a further 10 mins. Meanwhile, make the harissa yoghurt dressing; add the remaining coconut yoghurt to a small bowl and swirl through the remaining rose harissa. Sprinkle with sea salt and add 1 tbsp water to thin, if desired.
6. Add the cooked veg to the cooked and drained quinoa. Season with sea salt and black pepper to taste. Mix.
7. Thinly slice the chicken breasts. Serve the roasted vegetable quinoa on two warm plates alongside the mixed salad leaves. Top with the sliced chicken, then drizzle over the herby dressing and harissa yoghurt.