- 1 Chicken breast (cut into thin strips)
- 1 Medium courgette (cut into ribbons)
- 1 Medium carrot (grated)
- ¼ Small head white cabbage (shredded or finely chopped)
- Handful of baby spinach
- 2 Scallions – finely chopped
- 1 Red chilli – finely chopped (taste before throwing in seeds and all, as heat can vary massively)
- 3 Dessert spoons soya sauce (use gluten free when available)
- 2 Dessert spoons walnut oil
- 1 Dessert spoon sesame oil
- Toasted nuts and seeds to garnish
This is a super recipe for those evenings you get in a little early and have 15 minutes to make dinner – it’s low in carbs, packed full of goodness and really tasty.
The key to this recipe is getting everything ready before you start and cutting everything small so it all cooks quickly. Prep will take 7-8 minutes, and it’s worth investing in a mandolin (vegetable slicer) to be even quicker.
Once you have everything lined up with a big, hot, non-stick pan ready to go, this fresh and healthy dinner takes 3 minutes to cook. If you want to make a bigger batch, this recipe multiplies very well but you will need a big pot!
Prepare all your veg and chicken.
Make your dressing in a jug and leave to the side with fork in it so you can mix it up just before adding.
The seasoning in this dish comes from the dressing.
Get your pan good and hot and add some coconut oil or extra virgin olive oil. When hot, put chicken in and toss around for a minute until it’s cooked fully all the way through.
Add in your courgette, cabbage & carrot and toss around for a minute.
Add in most of your dressing followed by the spinach, scallions & chilli and toss around again until the spinach is wilted. Have a quick taste and see if you need the end of your dressing
Empty into a big bowl and garnish with your toasted nuts and seeds and enjoy!
Everyone wants to eat well but people fall down when they are not prepared, so make this tonight and start your week as you mean to continue!
The Pure Kitchen was founded by John MacGovern – an ex accountant, turned chef who trained at Ballymaloe, gained great experience at the renowned Dublin restaurant Pichet for over 2 years & then started The Pure Kitchen. At The Pure Kitchen, they only use pure, unprocessed ingredients to create restaurant quality, paleo friendly ready meals, soups, salads & more (no dairy, gluten, wheat, anything processed). The recipes provided by John for LovinDublin are his quick & easy recipes for at home.