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Updated: May 27, 2021

A super easy salad packed with protein and vitamins and minerals, making it great for a speedy supper.

Serves 2


1 large chicken breast

2 tbsps sesame seeds

1 tsp chilli flakes

2 tsp coconut oil

120 g chestnut mushrooms, wiped (don’t wash) and cut into quarters

75 g rocket leaves

150 g spiralized green courgette

3 spring onions, finely chopped

1 tbsp chopped parsley

1 tbsp chopped chives

Juice of ½ lime

2 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

Sea salt and pepper


  • Cut the chicken into one inch chunks, place in a bowl and coat with the sesame seeds and chilli flakes.

  • Heat a non-stick pan, add one tsp of the coconut oil and fry off the chicken pieces for about 3-4 minutes. Then, add another tsp of coconut oil along with the mushrooms. Once almost cooked, add the courgetti for a minute and stir well as it cooks in the pan.

  • Turn off the heat and add the vinegar, lime juice and olive oil to the pan, mixing thoroughly so that all the flavours and juices from the pan combine.

  • In a bowl, add the rocket leaves with the remaining ingredients along with the chicken mixture. Combine all the ingredients, stirring to make sure they are all dressed and seasoned well.

  • Transfer to a serving bowl and enjoy.

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