Chicken breast with spiced vegetables plus mango & avocado salsa

What will this recipe make?

Serves 2 people. This dish is full of anti-inflammatory ingredients and makes a meal with many different flavours.

Whose recipe is this?

2 chicken breast
1 red onion, thinly sliced
1 1/2 inch piece of root ginger, finely chopped
2 garlic cloves, finely chopped
1/2 courgette
2 handfuls of spinach, roughly chopped if large leaves
1/4 tsp of each: turmeric, ground cumin, curry powder and cinnamon
1 large sweet potato
1/2 tsp smoked paprika

1 mango
1 avocado
2 spring onions

Optional dip:
Tub of Creme fraiche
1 tbsp tomato sauce
2 tbsp lemon juice
1 clove garlic, crushed
salt & pepper

Scrub the sweet potato and cut into chips-sized chunks. Place in an ovenproof dish. Add salt, pepper and spicy paprika. Put into the oven at 200 degrees C. for 30-40 minutes.

Gently fry the red onion, ginger and garlic with a pinch of salt and 1 tbsp olive oil or other fat for 15 minutes. Add the courgette and sauté the vegetables for another 7 minutes. Add the spinach and spices and sauté for a few minutes till the spinach wilts.

Meanwhile, slice the chicken into strips and add salt and pepper. Fry them on a pan on both sides till they’re done (about 4-5 minutes on each side depending on size).

Peel and slice the mango into cubes, cut the avocado into small cubes, finely chop the spring onion. Arrange on the plates.
Dish up and add a big dollop of the creme fraiche dip.

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This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.


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Kefir is a brilliant prebiotic and fermented ingredient. So so yummy any time of the day. Great for breakfast too. Sugar free as well.


Caramelised Onion Sauce

Onions are a great prebiotic source and when they’ve been gently heated for quite a while, like in this recipe, they are very easy to digest. I use this sauce in stead of tomato sauce on pizza among other things. It’s a great alternative for those who can’t tolerate tomatoes and lectins. But it’s just as great with meats, cheese, sausages, or even just a piece of crispy bread with goat cheese.

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