Low Carb Chicken

3-4 servings

Ingredients:

salt and pepper to season the chicken
4 large skinless chicken breasts
2 onions, peeled and diced
3 garlic cloves, smashed (or chopped)
1 tbsp anchovy paste (or you can use anchovy fillets)
1x400g | 14oz can chopped tomatoes in tomato juice
3 bunches cherry tomatoes, on the vine (optional)
3 tbsp black pitted olives
3 tbsp mini capers
1 tbsp large capers (optional)
pinch ground cinnamon
2 tbsp chopped flat-leaf parsley
1 tbsp crushed chillies
olive oil to fry
splash sweet vermouth (optional)

Instructions:

1. Pat the chicken breasts dry with kitchen towel and season with salt and pepper. Heat 1 tbsp of olive oil in a large pan and then sear the chicken breasts on both sides until nicely coloured. Set aside.
2. Add a small splash of vermouth (or water) to the hot pan to deglaze – scrape any bits of chicken that may have stuck on the bottom. Lower the heat and add the garlic, anchovy paste and chopped onions. Cook until the onions are translucent and soft – 5-10 minutes.
3. Turn the heat up and add the chopped tomatoes and a pinch cinnamon. Fill the empty can with water and add to the pan. Stir in the the olives and capers and bring to the boil.
4. Lower the heat to a simmer and add the chicken breasts into the pan. Nestle the cherry tomatoes on the vine among them. Sprinkle with the crushed chillies.
5. Cover, and cook for 20 minutes. Take the lid off and cook for a further 10 minutes or until the chicken breasts are thoroughly cooked and sauce is slightly thickened.
6. Sprinkle with the chopped parsley and serve either with spaghetti (toss them in with the sauce) or with courgette (zucchini) noodles.

* Add a little sugar if the tomatoes are not very sweet. Add a little lemon juice to the sauce if you prefer it sharper. The courgette noodles don't need any cooking – they will soften once covered with the hot sauce.

 

Enjoy!

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Chicken & Orzo Salad

INGREDIENTS

For The Dressing

¼ cup balsamic vinegar

2 large garlic cloves

⅓ cup olive oil

Salt and black pepper

2 cups cooked orzo, cooled

1 large bunch of fresh watercress leaves

½ cup olives cut in half

¾ cup sliced red onion

¼ cup sliced green onion

¼ cup toasted pine nuts

½ cup Cotija Cheese, crumbled

1 large grilled chicken breast

Salt and black pepper

INSTRUCTIONS

Add the balsamic vinegar, garlic cloves, salt, pepper and olive oil to a blender. Blend for 30 seconds and set aside. Take the cooled orzo and place in a large bowl. Chop the leafy part of the watercress from the stems and add to the bowl.

Add the  olives and red onion. Drizzle some of the dressing over the salad and gently toss. Lay the salad onto a large platter and sprinkle the green onions, pine nuts and cheese on top. Season with salt and cracked black pepper. Slice the chicken breast on a diagonal and serve alongside the salad.

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