Fitness Guru Joe Wicks, AKA The Body Coach, was in the kitchen this morning with this quick and healthy recipe.
½ x 200g skinless chicken
1 tbsp coconut oil
100g fine green beans, halved
50g chorizo sausage,
2 banana shallots, sliced
1 clove garlic, crushed
250g pre-cooked white or
50ml boiling hot chicken stock
large pinch of saffron strands
(or 1 large pinch of ground
¼ tsp sweet smoked paprika
1 jarred red pepper,
drained and roughly chopped
100g cooked peeled tiger
salt and pepper
2 tbsp flat-leaf parsley,
slices of lemon, to serve
Place the chicken between two pieces of cling film, and using a rolling pin or wooden mallet, lightly beat until slightly thinned to an even thickness.
Melt ½ tablespoon of the coconut oil on a hot griddle pan and cook the chicken for 6–8 minutes on each side, until cooked through. Check by slicing into it to make sure the meat is white all the way through, with no raw pink bits left. Set aside.
Meanwhile, blanch the green beans in boiling water for 1–2 minutes or until just tender. Drain and keep warm.
Melt the remaining oil in a wide non-stick frying pan and add the chorizo and shallots.
Stir-fry for 2–3 minutes, then stir in the garlic and cook for 30 seconds more.
Stir in the rice, boiling hot stock, saffron and paprika and cook over a high heat for 2–3 minutes, until piping hot.
Cut the cooked chicken into 1.5cm dice.
Stir in the red pepper, prawns and chicken and stir and cook for 2–3 minutes, or until warmed through.
Remove from the heat, season and stir through the chopped parsley. Serve immediately, with the slices of lemon.
Nathan Diamond shares a delicious recipe for Oyster Leek and Potato Soup, one of the Oyster recipes to celebrate the CLIFF Oyster Festival, running throughout the month of September in Cliff at Lyons, Cliff Townhouse and Cliff House Hotel.