Fresh and Healthy Recipes

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When you’re looking to eat something healthy, it doesn’t need to be dry, small in size or tasteless. There is a world of fresh, delicious produce out there for you to utilize in your kitchen, get started this week by trying out one of our fresh and healthy recipes below!

 

Lemon Yogurt Chicken with Moroccan Cauliflower Couscous

This dish is packed full of flavor but won’t leave you feeling like you’ve overdone it. The chicken is a great source of protein to keep you full and the cauliflower is a tasty source of fiber and vitamins.

 

You Will Need:

Serves 2

 

2 Medium Chicken Breasts

½ Lemon, Fresh

2 Tsp Olive Oil

5 Tbsp Plain Yogurt

1 Clove Garlic, Minced

1 Tsp Oregano, Dried

1 Tsp Parsley, Dried

½ Tsp Black Pepper

½ Tsp Sea Salt

 

½ Medium sized Cauliflower

2 Tbsp Mint Leaves, Fresh

2 Tbsp Coriander, Fresh

½ Cup Pistachio Nuts, Shelled

¼ Cup Dried Apricots

3 Tbsp Pomegranate Seeds

3 Tbsp Oil

1 Tbsp White Wine Vinegar

½ Tsp Paprika

½ Tsp Ground Cumin

¼ Tsp Cayenne Pepper

½ Tsp Black Pepper

½ Tsp Sea Salt

 

  1. In a large bowl combine the olive oil, lemon juice, garlic, oregano, parsley, pepper, and salt. Whisk together well.
  2. Add the yogurt and mix again before adding the chicken to the bowl. You can either keep the breasts whole or cut into chunks if you prefer to make skewers. Coat the chicken well with the yogurt mixture, cover and place in the refrigerator for an hour (or a few if you have time!)
  3. Preheat your grill to a medium-high heat and remove chicken from the refrigerator.
  4. Grill the whole chicken breasts for approximately 18-20 minutes, turning halfway through. Ensure the chicken is cooked all the way through.
  5. While your chicken grills, make the couscous. Place the cauliflower in a food processor and blitz until it appears like couscous.
  6. Pour the cauliflower into a salad bowl. Roughly chop the pistachios and apricots and add to the bowl, followed by the pomegranate seeds.
  7. Chop the fresh coriander and mint leaves and add to the bowl.
  8. In a cup whisk together the oil, white wine vinegar, lemon juice, paprika, cumin, cayenne pepper, black pepper and sea salt.
  9. Pour the dressing over the cauliflower couscous and toss together to combine.
  10. Serve the lemon yogurt chicken with a generous side of Moroccan cauliflower couscous and enjoy!

 

Stuffed Zucchini with Quinoa

This is a great vegetarian option for a main or can be served in smaller portions as a side. It’s simple to make, yet it’s bursting with flavor and looks impressive.

 

You Will Need

Serves 2

 

2 Medium to Large Zucchinis

2 Tsp Olive Oil

½ Cup Quinoa

1 ½ Cups Kale, Chopped

1 Cup Vegetable Stock

¾ Cup Cooked Chickpeas

1 Handful Dried Cranberries

½ Tsp Oregano

½ Tsp Paprika

1 Tsp Lemon Juice

1 Clove Garlic, Minced

Sea Salt & Black Pepper

 

  1. Preheat oven to 400F. Slice the zucchinis in half lengthways and use a spoon to gently scrape out the flesh. Roughly chop the flesh and put to one side.
  2. Pour vegetable broth into a saucepan and bring to the boil over a medium-high heat. When boiling add the quinoa. Reduce to a simmer and leave for 12-15 minutes, until cooked and most of the broth has been absorbed. Place to one side.
  3. In a skillet add 1 tsp olive oil and garlic. After a couple of minutes add the kale and stir well. As the kale begins to wilt add the chickpeas and stir. Now add lemon juice, oregano, paprika, cranberries and cooked quinoa, then salt and black pepper to your liking.
  4. Remove from the heat and stir in the chopped zucchini flesh.
  5. Share the mixture between your zucchini halves, drizzle with the extra olive oil and bake in oven until golden (approximately 20mins)
  6. Serve hot or cold and enjoy!