Most recipes on my blog are either vegan, vegetarian or dairy-free. Although my diet doesn’t exist as any of those, exclusively, I like to challenge myself to create as many recipes as I can under those categories, because I know that each carries their own benefits and the recipes I create are tasty and fulfilling to eat sometimes, whether or not you are a meat eater.
Just like that, I do enjoy some meat dishes sometimes – chicken being my meat of choice and would feature mostly on here. The latest recipes I am posting – one being nachos which is a little different to my previous recipe – are fulfilling, easy to throw together and rewarding to make. The chicken I used is from Greene Farm which is already cooked and available in the supermarket fridges, reducing the fuss around these ones. I hope you enjoy these and I would be interested to know what spin you put on your own recreation?
Quick Pitta Pizza (2 Servings)
- Greene Farm roast chicken breast strips
- Finely chopped fresh basil, 2 tblspns
- Smoked paprika, 1 tblspn
- Carrot, x1
- Oregano, 1 tblspn
- Parsley, 1.5 tblspn
- Fresh vine tomatoes, x10
- Fresh spinach, a handful
- Organic tomato passata, 100g
- Honey/agave syrup, 1 tblspn
- Nutritional yeast, 1 tblspn
- Strip of mature cheddar cheese
- Wholemeal pitta bread, x2
- Wash, dry and finely chop the carrot and tomatoes. Oil a medium-sized pan over low heat and add the carrots and tomatoes, followed by the spinach, basil, smoked paprika, oregano, parsley and nutritional yeast. Sautée for approx 5 mins.
- Add in the passata, followed by the honey/agave. Give the contents of the pan a quick stir, cover the pan with a lid and allow the sauce to sizzle through for another 5-10 mins or until the carrots are tender.
- Simply divide out the mixture between 2 pitta breads, followed by the chicken pieces and torn up strip of the cheese.
- Enjoy the much healthier pizza alternative straight away or, if you prefer your bread more crisp and your cheese more stringy, place under the grill for a couple of minutes.
Mild Curry Nachos
- Greene Farm torn cajun chicken breast, 140g
- Red split lentils, 1/4th a cup
- Seeded tortilla wraps, x2 standard size
- Mild curry powder, x2 tblspns
- Cumin, x2.5 tblspns
- Large carrot, x1
- Broccoli, 1/4th a head broken up into florets
- Spring onion, x1
- Rich and creamy coconut milk, x5 tblspns
- Fresh basil, a handful
- Red chilli, x1 deseeded
- Fresh ginger, 1/4th an inch
- Tomato paste, x1 tblspn
- Pinch of sea salt
- Oil of choice
- Preheat the oven to 180 degrees celsius.
- Add the red split lentils to a small saucepan, followed by x5 the quantity of warm water. Place on a hob and allow to boil through for approx. 25 mins, stirring occasionally.
- Wash, dry and finely chop the carrot, spring onion, fresh basil, red chilli and ginger.
- Place a large pan over low heat and add the curry powder and cumin. Stir the powder around in the pan, as it warms, to infuse the curry flavours for approx. 2 mins.
- Add in a drop of oil, followed by all the above chopped veggies, plus the broccoli florets. Sauté for approx 10 mins.
- Add in the coconut milk and tomato paste, give it a quick stir until the coconut milk melts. Add in the cajun chicken pieces and stir. Cover the pan with a lid and leave everything to cook through on a low heat for 5 mins.
- In the meantime, drain any excess liquid from the lentils and add them into the pan. Again, cover with a lid and cook for another 5-10 mins, or when the carrots and broccoli are tender. Sea salt to taste (I didn’t need any!)
- Cut up the tortillas into nacho shapes (don’t be too pedantic about this), spread out on a cooking tray and place in the oven for approx. 5 mins or until crisp and golden brown on the outside.
- Simply add the curry onto the nachos, get messy and enjoy!