Ingredients: (Serves 3-4)
• 450 grams organic chicken breasts
• 1 tablespoon Extra Virgin Olive Oil
• 1 lime, juice and zest
• 2 tablespoon fresh coriander, coarsely chopped
• 1/2 fresh chili, coarsely chopped (optional)
• 1 clove garlic, coarsely chopped
• Salt and pepper, to taste

Directions: Puree the oil, lime juice and zest, cilantro, jalapeno and garlic in a food processor until smooth.

Place the chicken on foil on a baking sheet, pat dry, and season with salt and pepper.

Spread the cilantro and lime mixture and bake in a preheated 200°C oven (or on the braai) until internal temperature reads 65°C (about 25-35 minutes.)

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Ingredients: (3 servings)
• 6 pasteurized chicken thighs, boned but with skin
• 1 tablespoon Coconut oil
• 1 brown onion, halved and thinly sliced
• 1-2 garlic cloves, thinly sliced
• 1/2 lemon thinly sliced
• 1/4 cup organic chicken or vegetable broth
• 2 tablespoon fresh flat leaf parsley
• Salt and pepper, to taste

Directions: Season chicken with salt and pepper. In a large sauté pan over medium heat, place chicken skin side down in a preheated pan with extra virgin olive oil or unrefined coconut oil. *The trick is not to turn the chicken over until the pieces are well browned.

When both sides are browned and cooked through, remove chicken from pan and continue with remaining pieces. Remove chicken from pan. Pour off all but 2 tablespoons of the remaining oil. Add onions. Season with salt and pepper, to taste. Sauté onions until almost golden brown. Add the garlic and cook until onions are golden.

Add the lemon slices and sauté for one minute. Add the stock and stir. Add the chicken back to the pan. Add the parsley and stir. Check for proper seasoning. Enjoy!

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Ingredients: (Serves 3)
• 3 boneless, skinless chicken breasts
• 1 yellow squash, sliced
• 1 baby marrow, sliced
• 1 red pepper, chopped
• 1 medium onion, chopped
• 2 lemons
• Salt and pepper, to taste
• Italian herbs
• 1/2 cup hummus, homemade or store-bought
• 2 tablespoon dried rosemary
• 1 tablespoon extra virgin olive oil • 1 teaspoon smoked paprika
• Generous drizzle of Balsamic Vinegar

Directions: Preheat oven to 230°C. Prepare one large baking dish and lightly coat with olive oil. Season the chicken breasts with salt, pepper, and Italian herbs.

In a large bowl, toss the sliced baby marrow, squash and onion with olive oil until evenly coated. Season with salt, pepper, and Italian herbs.

Cover each chicken breast with 1 tablespoon of hummus each. Then place on top of the vegetables. Place all vegetables on the bottom of a 9×13 dish in an even layer. Lay the chicken evenly on top. Squeeze the juice of one lemon over the chicken and vegetables.

Lightly season the entire dish with chopped rosemary and paprika. Thinly slice the remaining lemon, and place a few thin slices in the dish.

Drizzle balsamic vinegar over the top, then bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

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Ingredients: (3-4 servings)
• 450 grams organic Chicken breasts
• 45 grams toasted sesame seeds • 1 teaspoon ground cumin • 1 teaspoon lemon pepper
• 1 egg white, lightly beaten
• 1 pinch salt
• 1 tablespoon extra virgin olive oil

Directions: Preheat oven to 200°C. Mix the sesame seeds, cumin, and lemon pepper together in a large bowl. Also-preheat a sauté pan to medium-high.

Season the chicken with 1/4 teaspoon salt. Dip the chicken the egg allowing the excess egg to drip off. Finish by coating it completely with sesame seeds.

Add 1 Tbsp. olive oil to the sauté pan and sear crusted chicken for 1-2 minutes each side until crispy and golden. Place in a glass baking dish. Roast in oven for 15 minutes or until internal temp 65°C. Let rest 5 minutes once cooked.

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