HOMECOOKING WITH TERESA

This is a very quick and easy recipe. I have used it as part of the Pure Protein Diet. It is a Friday recipe because when I am tired I don't want to spend too much time in the kitchen. At the same time, it turned out very tasty and that is what I like, healthy, tasty and easy meals. INGREDIENTS 4 small skinless chicken breasts 4 Tbsp lime juice 1 Tbsp olive oil 1 Tbsp grated fresh ginger 30 mint leaves 1 big bunch coriander leaves 1 tsp ground cumin 1 tsp brown sugar 3 large green chillies, seeded and roughly chopped juice of 1 lemon 125ml coconut cream 1/2 tsp sea salt METHOD: Slice the chicken breasts into 1 cm wide strips and put them in a bowl with the lime juice, olive oil and ginger. Toss to combine, then cover and allow to marinate for at least 10 minutes. Put the mint leaves, coriander leaves, ground cumin, brown sugar, green chilli and lemon juice into a food processor or blender.  Process until the ingredients have formed a rough green ...

A very simple, healthy and delicious recipe. It works very well as part of a luncheon with dips, crudités and crisp bread. It can also go well with steamed broccoli and green beans or even with flavoured couscous.  INGREDIENTS 4 small skinless chicken breasts 2 tomatoes, diced 1 red capsicum 6 marinated artichoke hearts, finely chopped 2 Tbsp small capers, rinsed 2 Tbsp finely chopped parsley 2 Tbsp finely chopped basil, plus extra for garnish 100ml extra virgin olive oil METHOD: Bring a large saucepan of salted water to the boil. Drop the chicken breasts into the water, cover with a lid and turn off the heat. Leave covered for 40 minutes. Put the tomato in a bowl and sprinkle liberally with sea salt. Halve the capsicum and put it under a hot grill skin side up. When the skin is beginning to blister and turn back, remove the capsicum from the grill and put it into a plastic bag. Leave it to cool then peel away the skin. Dice the capsicum flesh and pu...