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The best way to eat if you want to banish tiredness is to have a healthy, balanced diet that contains foods that are rich in complex carbohydrates, protein, fibre, vitamins and minerals. These alongside healthy omega fats and eating regularly could provide you with sustainable energy all day long. The dishes in this range contain the essential nutrients, such as those found in oats, wholegrains, eggs, nuts & seeds and those that contain sufficient levels of the vitamins (A, B & C) & the minerals Iron & Magnesium.

(Allow up to a 15% variance in nutritional information due to potential fluctuations in portion sizes and vitamin & mineral contents of foods)

INGREDIENTS (serves 10)
10 x 150g chicken breasts
4 tsp fennel seeds
4 tsp coriander seeds
4 tsp cumin seeds
3 tsp smoked paprika
2 tbsp rapeseed oil
200ml Rapeseed oil
1 Kilo aubergine, 2cm dice
1 shallot onion, finely sliced
3 lemons, juice and zest only
1.5 Kilos fennel, finely sliced
1 Large bunchchopped parsley
5 tsp fennel seeds, crushed
4 tbsp olive oil
4 tsp black mustard seeds
4 tbsp fish sauce
25g caster sugar

Portion 473g 100g
Calories 408(kcal) 86(kcal)
Nutrients Per Serving Per Serving
Fat 20.2g 4.3g
Saturates 2.4g 0.5g
Sugars 7.5g 1.6g
Salt 1.4g 0.3g
Protein 52.4g 11.1g
Place the fennel seeds, rapeseed oil, coriander seeds, paprika and salt and black pepper into a pestle and mortar, grind to a fine powder.
Butterfly the chicken and rub with the spices.
For the salad, coat the aubergine with a little oil and seasoning and roast.
Place in a medium-sized bowl.
Grill the spiced chicken for 4-5 minutes on each side.
Mix the aubergine, onion, lemon juice and zest, fennel, parsley, fennel seeds, olive oil, salt and pepper.
Heat the mustard seeds in a dry frying pan until they pop, add the fish sauce and sugar. Add to the salad mix and stir.
To serve, slice the chicken and serve with the salad.