Tandoori chicken skewers

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Spicy on the BBQ

The weather has been warming up, and I want to spend more of my time outside enjoying the beauty New Zealand has to offer. When the weather warms up, I want to spend less time hanging out in a hot kitchen; what an excellent excuse to get the BBQ cleaned and fired up. I love cooking over real flames, and the added flavours from cooking over charcoal are hard to beat.

Fire + spicy + meat = awesome!

Op shop inspiration

I bought a backyard BBQ cookbook a few years back on a trip to the Op Shop up in Whangarei. I loved that it was a Man’s cookbook, all about Manly cooking over an open flame without the womenfolk getting in the way. The recipes are all simple and don’t have heaps of prep. They are designed to let the good ingredients and smoke do all the work. While I found the idea of manly cooking requiring no women other than to bring out beers highly amusing, the cooking style and simplicity of the recipes felt like a good fit for me; easy and clean. While skimming through the cookbook, I found the good old chicken and veg skewer recipe, and it got me thinking: Could you make the standard meat and veg skewer better? Yes, you can, or I wouldn’t be posting this recipe.

Tandoori skewers

My backyard BBQ cookbook got me thinking about other foods that use smoke and flames to add more flavour to the food; the answer was reasonably obvious: tandoori. While the tandoor is made of clay and doesn’t use charcoal, the principles are the same- smoke, flames, and meat give you amazing flavours. I always have a jar of tandoori-style spice mix in my pantry to add a bit of extra spice to dinner when needed. I decided to combine BBQ and Indian inspired flavours to deliver something spicy and new for dinner.

Tandoori chicken skewers

Not to hot

While I have nothing against the gas BBQ, I prefer the charcoal BBQ results. Charcoal BBQS take longer to set up and start cooking with, but once they are up and running, they are straightforward to use and can look after themselves and cook your food without too much effort from you. I am not a BBQ expert, but I know what works well for my cooking style and the recipes I have created or used. For this recipe, I set my BBQ up for indirect heat and put the skewers on to cook once all the charcoal had burned and was white. The BBQ internal temperature was around 300 degrees C or 600 degrees F, meaning the meat and veggies were cooked in minutes. Getting the temperature right before you put your food on the BBQ is key. If you put the food on when the BBQ is too hot, you end up with meat that is burned on the outside and raw in the middle. This is dangerous when you are cooking chicken. 

Tandoori chicken skewers recipe

Tandoori chicken skewers ingredients

Ingredients 

  • 1/3 cup tandoori spice powder 
  • 1 tbsp lime juice 
  • 2 garlic cloves, crushed 
  • 3 chicken breast, cubed 
  • 1/2 green pepper, cubed 
  • 1/2 red pepper, cubed 
  • 1 red onion, cubed-quartered, then halved 
  • 1/2 cup olive oil 
  • salt and pepper 

Instructions

Mix together the garlic, olive oil, salt, pepper, lime juice, and tandoori spice powder in a bowl. 

Place the tandoori spice powder in a large bowl.
Add the lime juice.
Add the garlic and oil a little at a time.
Mix well.
When you have added all the oil you will have a smooth paste.

Add the chicken to the bowl with the tandoori paste, mix to coat the chicken. 

Ad the chicken to the paste.
Mix well.
Make sure that chicken is fully coated
Get the vegetables and chicken together to start building the skewers

Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers. 

Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers. 
Keep adding chicken, onion and peppers to the skewer
Repeat with the remaining vegetables and chicken

Brush the extra paste onto the skewers. 

Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally. 

Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally. 

The chicken should be cooked through in about 10 minutes. 

Serve hot with some salad

“Tandoori

  • Rating: ★★★★★
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“A



Credit: Cath @ easycleaneats

Ingredients

  • 1/3 cup tandoori paste
  • 1 tbsp lime juice
  • 2 garlic cloves, crushed
  • 3 chicken breasts, cubed
  • 1/2 green pepper, cubed
  • 1/2 red pepper, cubed
  • 1 red onion, cubed, quartered, then halved
  • 1/2 cup Olive oil
  • salt and pepper

Directions

  1. Mix the garlic, olive oil, salt, pepper, lime juice, and tandoori paste in a bowl.
  2. Add the chicken to the bowl with the tandoori paste and mix to coat the chicken.
  3. Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers.
  4. Brush the extra paste onto the skewers.
  5. Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally.
  6. The chicken should be cooked through in about 10 minutes.

Nutrition

Per Serving: calories; g fat; g carbohydrates; g protein

Equipment 

  • Knife
  • Chopping board
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • Fork
  • Spoon
  • Wooden skewers

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

No rice sushi

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Sushi is back on the menu 

Sushi is one of the most popular options for lunch, and the sushi roll is, without doubt, one of the most recognisable forms. One of the best things about sushi is its versatility; you can have any filling you want and even have your sushi without rice. That is right, no rice sushi.

Swap the carbs for protein 

The best approach I have found when making no-rice sushi is swapping the rice for protein. For this recipe, I have swapped out the rice for cooked chicken, but it can also work with tuna, salmon, pork, or eggs. All you need to do is make sure the protein is mixed with something like mayo that makes it sticky enough to hold the sushi roll together. I love to add some seasoning to the protein to help add some flavour and a little kick.

Variety is the spice of life

The beauty of this recipe is that you can add anything you want (within reason) to the sushi as a filling. I love to mix things up to have a mix of vegetables that are crisp, crunchy and soft, so each bite is interesting to eat and packed with flavour.

No rice sushi

Ingredients

  • 5 nori sheets 
  • 4 cups cooked chicken, shredded
  • 2 tsp. Chicken seasoning
  • 3/4 cup easy mayo
  • A mix of vegetables cut into matchsticks 
    • 1 Carrot
    • 1 Celery stick
    • 1 Pepper
    • 1 Cucumber

Instructions

Mix the chicken, chicken seasoning and mayo in a bowl to form a thick paste. 

Take the sushi mat and place it on a clean flat surface.

Take a sheet of nori, and put the nori sheet smooth side down.

Take the filling of choice and spread it out on the nori sheet.

The mixture should be spread evenly, but not to the edge of the sheet at one end.

Take the additional fillings (vegetables, cheese, etc.) and lay them out on top of the spread-out filling.

Lay out the fillings in lines starting near the edge of the nori sheet. 

Each filling should have its own line with a space between the next line.

Have the sushi mat in front of you with the edge without filling furthest away from you.

Lift the edge of the mat up and use the mat to roll the edge of the nori over the first line of filling.

Make sure that the fillings are sticking together.

Tuck the nori into the roll and use the mat to continue rolling and tucking the nori; remove the mat from the roll as you go.

Move slowly so that the sushi roll is even.

Roll the sushi roll backwards and forward to seal it and keep it tight for cutting.

Let the sushi roll sit for a minute to make cutting easier.

Cut the roll into segments with a sharp, wet knife.

Serve and eat immediately.

No rice sushi

  • Servings: 28“
  • Rating: ★★★★★
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“One



Credit: Cath @ easycleaneats

Ingredients

  • 5 nori sheets
  • 4 cups cooked chicken, shredded
  • 2 tsp. Chicken seasoning
  • 3/4 cup easy mayo
  • Mix of vegetables cut into matchsticks
  • 1 Carrot
  • 1 Celery stick
  • 1 Pepper
  • 1 Cucumber

Directions

  1. Mix the chicken, chicken seasoning and mayo in a bowl to form a thick paste.
  2. Take the sushi mat and place it on a clean flat surface.
  3. Take a sheet of nori, and put the nori sheet smooth side down.
  4. Take the filling of choice and spread it out on the nori sheet.
  5. The mixture should be spread evenly, but not to the edge of the sheet at one end.
  6. Take the additional fillings (vegetables, cheese, etc.) and lay them out on top of the spread-out filling.
  7. Lay out the fillings in lines starting near the edge of the nori sheet.
  8. Each filling should have its own line with a space between the next line.
  9. Have the sushi mat in front of you with the edge without filling furthest away from you.
    10. 10.Lift the edge of the mat up and use the mat to roll the edge of the nori over the first line of filling.
  10. Make sure that the fillings are sticking together.
  11. Tuck the nori into the roll and use the mat to continue rolling and tucking the nori; remove the mat from the roll as you go.
  12. Move slowly so that the sushi roll is even.
  13. Roll the sushi roll backwards and forward to seal it and keep it tight for cutting.
  14. Let the sushi roll sit for a minute to make cutting easier.
  15. Cut the roll into segments with a sharp, wet knife.
  16. Serve and eat immediately.

Nutrition

Per Serving: 85 calories; 5g fat; 3g carbohydrates; 7g protein

Equipment

  • Sushi rolling mat
  • Spatula
  • Spoon  
  • Mixing bowl

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Taco style salad

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Making friends with salad

I love salad, it is sad, but true. For a long time, if I suggested salad for dinner, it was met with grumbles, groans, and complaints. Nowadays, I have the freedom to eat salad as often as I want, and I’ll be honest, I eat it a lot. In my book, salad is something to get excited about; it is an amazingly fresh meal full of endless possibilities, not limp lettuce, sad dressing and soggy tomatoes. I love to create salads that taste amazing and look great.

Taco style salad

More spicy flavours

While I find it hard to say no to tacos, I sometimes want the flavour of tacos without so many carbs. This salad is my compromise; it is a taco in a bowl. This salad delivers on the flavour of tacos, but with a tasty and creamy dressing that brings everything together. It is easy to make, and the recipe is enough to feed a hungry family and leave you with some leftovers. If you don’t need quite so much food, it is easy to half the ingredients to make 5 servings rather than 10.

Taco style salad

Taco style salad ingredients

Ingredients 

  • 6 cups cos lettuce, chopped
  • 6 cups chicken, cooked and cubed 
  • 1 can corn
  • 1 can black beans
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 3/4 cup cheddar cheese, grated
  • 1 cup tortilla chips, crushed 
  • 1 handful fresh coriander, chopped
  • 1/2 cup plain yogurt
  • 3 tbsp. avocado oil 
  • 2 tsp. honey
  • 2 tsp. apple cider vinegar
  • 1 tsp. garlic, minced 
  • 1 lime, juiced
  • 1/2 jalapeño, finely diced
  • 2 tsp. taco seasoning 

Instructions  

Mix the lettuce, corn, beans, tomatoes, avocado, onion and cheese in a large bowl.

Take a large bowl.
Add the lettuce and chicken to the bowl.
Add the corn and beans.
Add the tomatoes and avocado.
Add the red onion.
Mix well.

Set the bowl to one side.

In another bowl, whisk together the yoghurt, oil, honey, apple cider vinegar, garlic, lime juice, jalapeño, and taco seasoning.

Take the ingredients for the dressing
Add the ingredients to a bowl.
Add the ingredients to a bowl.
Add the jalapenos and whisk.

When you are ready to serve the salad, add the dressing to the bowl with the salad.

Add the dressing.

Toss the salad to coat everything with the dressing. 

Mix well.

Top the salad with the crushed chips and coriander to serve.

Add the crushed corn chips
Serve

Taco style salad

  • Servings: 10
  • Rating: ★★★★★
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Sometimes want the flavour of tacos without so many carbs. This salad is my compromise; it is a taco in a bowl.


Credit: Cath @ easycleaneats

Ingredients

  • 6 cups cos lettuce, chopped
  • 6 cups chicken, cooked and cubed
  • 1 can corn
  • 1 can black beans
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 3/4 cup cheddar cheese, grated
  • 1 cup tortilla chips, crushed
  • 1 handful fresh coriander, chopped
  • 1/2 cup plain yogurt
  • 3 tbsp. avocado oil
  • 2 tsp. honey
  • 2 tsp. apple cider vinegar
  • 1 tsp. garlic, minced
  • 1 lime, juiced
  • 1/2 jalapeño, finely diced
  • 2 tsp. taco seasoning

Directions

  1. Mix the lettuce, corn, beans, tomatoes, avocado, onion and cheese in a large bowl.
  2. Set the bowl to one side.
  3. In another bowl, whisk together the yoghurt, oil, honey, apple cider vinegar, garlic, lime juice, jalapeño, and taco seasoning.
  4. When you are ready to serve the salad, add the dressing to the bowl with the salad.
  5. Toss the salad to coat everything with the dressing.
  6. Top the salad with the crushed chips and coriander to serve.

Nutrition

Per Serving: 287 calories; 12 g fat; 18 g carbohydrates; 26 g protein.

Equipment

  • Chopping board
  • Knife
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Scales

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Mango chicken curry

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It has been a good week, and I had some leftover energy (for a change) come Thursday night, so I decided to play in the kitchen. I wasn’t in the mood to spend hours choring over a fancy dinner. I wanted something easy and tasty, but I also felt like I was having something naughty. Mango chicken curry popped into my mind. It is fruity and meaty, which is a winning combination in my book. It is simple to make and doesn’t require hours of cooking to get all the flavours flowing. 

Not authentic at all

I make no claims that my recipe is anywhere close to authentic, mine is basic but not in a bad way. Being basic doesn’t mean it lacks flavour; it has all the key elements: sweet mango, creamy gravy with a mild spice. 

Mango chicken curry is one of those dishes that I love for a weeknight dinner. It is fruity and meaty, which is always a winning combination. It is simple to make and perfect for a freezer meal. To mix it up a bit, you can add some seeds or raisins.

Mango chicken curry recipe

Ingredients

  • 600g chicken, diced
  • 1 onion, finely diced
  • 1 red pepper, diced
  • 2 mangos, diced
  • 2 tsp. curry powder
  • 1 tsp. turmeric
  • 1 tsp. coriander
  • 1 can coconut milk
  • 1 tbsp. coconut oil

Instructions

In a large saucepan heat the coconut oil over a low to medium heat.

Add the onion to the pan and cook off until it is soft. 

When the onion is soft add in the pepper and the mango and cook for 5 minutes.

Add in curry powder, turmeric, and coriander, stir well and make sure that everything is coated. 

Add the coconut milk and simmer for 5 minutes. 

Remove half of the sauce and put it in a blender.

Blend it until you have a smooth puree.

Add the puree back to the pan and add in the chicken. 

Simmer the sauce with the chicken in the sauce for 30 minutes.

Serve over cauliflower rice.

“Mango

  • Servings: “6
  • Rating: ★★★★★
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“Mango



Credit: Cath @ easycleaneats

Ingredients

  • 600g chicken, diced
  • 1 onion, finely diced
  • 1 red pepper, diced
  • 2 mangos, diced
  • 2 tsp. curry powder
  • 1 tsp. turmeric
  • 1 tsp. coriander
  • 1 can coconut milk
  • 1 tbsp. coconut oil

Directions

  1. In a large saucepan heat the coconut oil over a low to medium heat.
  2. Add the onion to the pan and cook off until it is soft.
  3. When the onion is soft add in the pepper and the mango and cook for 5 minutes.
  4. Add in curry powder, turmeric, and coriander, stir well and make sure that everything is coated.
  5. Add the coconut milk and simmer for 5 minutes. 
  6. Remove half of the sauce and put it in a blender.
  7. Blend it until you have a smooth puree.
  8. Add the puree back to the pan and add in the chicken. 
  9. Simmer the sauce with the chicken in the sauce for 30 minutes.
  10. Serve over cauliflower rice.

Nutrition

Per Serving: 293 calories; 2.5g fat; 26.4 g carbohydrates; 33.7 g protein

Equipment

  • Knife
  • Chopping board
  • Saucepan
  • Wooden spoon
  • Blender
  • Spatula

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area

Fried not rice

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Master the basics

Eating clean gets a lot easier once you have mastered a few essential recipes. This recipe is basic- not like basic unicorn basic, but more like beard and flannel basic. Back to the point (which isn’t Unstable unicorns), having basic skills and recipes in your arsenal means you will never be left with only UberEats as your weeknight options. Once you master this recipe, the possibilities are endless.

Make the most of leftovers

This is a great way to use up leftovers (if you ever have any) or a quick and easy dinner that will fill up the family. You can add pretty much anything you want, and it will still taste awesome.

Fried rice recipe

Ingredients

  • 1 head cauliflower, finely grated
  • 1/2 onion, minced
  • 2 garlic cloves, finely minced
  • 2 spring onions
  • 1 cup vegetables
  • 2 eggs
  • 1 chicken breast
  • 1 cup prawns
  • Handful of ham
  • 1 tbsp. coconut oil
  • 1/4 cup coconut aminos

Instructions

In a large frying pan, heat coconut oil over a medium heat

Add the chicken and cook for about 3 – 5 minutes until it is cooked most of the way.

Keep the meat moving around the pan.

Add the garlic and cook for 1 minute.

Add the vegetables and keep everything moving.

Add the ham and make sure it is well mixed in.

Push the meat and vegetables to the side of the wok and pour the egg into the space you have made. 

Use chopsticks or a spatula to keep the egg moving and cooking.

Mix the egg into the veggies and meat.

Add the cauliflower rice and the prawns to the wok and mix well. 

Keep everything moving in the wok and cook for 3 minutes.

Add the coconut aminos to the wok and mix well to ensure everything gets covered.

Serve with a topping of sliced spring onions and some sesame seeds.

Fried non-rice

  • Servings: 4
  • Rating: ★★★★★
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Your healthy alternative to fried rice. Made with cauliflower rice for a low carb option for this take away favourite.



Credit: Cath @ easycleaneats

Ingredients

  • 1 head cauliflower, finely grated
  • 1/2 onion, minced
  • 2 garlic cloves, finely minced
  • 2 spring onions, sliced
  • 1 cup vegetables
  • 2 eggs
  • 1 chicken breast
  • 1 cup prawns, cooked
  • Handful of ham
  • 1 tbsp. coconut oil
  • 1/4 cup coconut aminos

Directions

  1. In a large frying pan heat coconut oil over a medium heat
  2. Add the chicken and cook for about 3 – 5 minutes until it is cooked most of the way.
  3. Keep the meat moving around the pan.
  4. Add the garlic and cook for 1 minute.
  5. Add the vegetables and keep everything moving.
  6. Add the ham and make sure it is well mixed in.
  7. Push the meat and vegetables to the side of the wok and pour the egg into the space you have made.
  8. Use chopsticks or a spatula to keep the egg moving and cooking.
  9. Mix the egg into the veggies and meat.
  10. Add the cauliflower rice and the prawns to the wok and mix well.
  11. Keep everything moving in the wok and cook for 3 minutes.
  12. Add the coconut aminos to the wok and mix well to ensure everything gets covered.
  13. Serve with a topping of sliced spring onions and some sesame seeds.

Nutrition

Per Serving: 231 calories; 7 g fat; 12 g carbohydrates; 26 g protein

Equipment

  • Measuring cup
  • Grater
  • Chopping board
  • Knife
  • Frying pan
  • Spatula 
  • Small bowl
  • Whisk  

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Coronation Chicken

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Instant pot awesome

A few years ago, I upgraded my slow cooker to an Instant Pot Duo and fell in love with it. The upgrade meant having one appliance in the cupboard that was a slow cooker, and an air fryer in one. It has to be my favourite appliance for baking and roasting during summer. Usually, I would refuse to roast a chicken during the summer months for fear of heat stroke. That all changed with the Instant Pot Duo in my arsenal. The little pot happily roasts a chicken without kicking out a million degrees of heat to the room and always delivers moist chicken for any occasion. I’ve been eating through my freezer supplies over the last few weeks and found a whole chicken at the bottom of the freezer, which was begging to be made into a tasty salad.

Coronation chicken
Coronation chicken

An oldie but a goodie

When you want something that feels like comfort food, it is far too hot to have a hot meal; try Coronation chicken salad. It is my answer to a summertime comfort meal. It’s a good old English favourite and an excellent way to add some spice to a cooked chicken. While my version of Coronation is a departure from the original recipe, it still delivers on flavour and won’t remind you of soggy sandwiches.

Coronation chicken recipe

Ingredients

Coronation chicken ingredients
Coronation chicken ingredients
  • 1 onion finely chopped
  • 2 tsp. curry powder
  • 1 tbsp. tomato paste
  • 1/2 cup water
  • 1/4 cup mango chutney
  • 1/2 cup Greek yoghurt
  • 1/2 cup easy mayo
  • 2 celery sticks, chopped
  • 1 red pepper, chopped
  • 1 chicken, cooked
Over a medium heat in a frying pan heat some oil.
Over a medium heat in a frying pan heat some oil.
Add the onions to the pan.
Add the onions to the pan.
Add the onions to the pan.
Add the onions to the pan.
Add the curry powder and tomato paste.
Add the curry powder and tomato paste.
Mix well.
Mix well.
Then add the water and continue to mix.
Then add the water and continue to mix.
Add the shredded chicken to the pan and mix.
Add the shredded chicken to the pan and mix. 
Add the shredded chicken to the pan and mix.
Add the shredded chicken to the pan and mix. 
Mix well.
Mix well.
The chicken should be coated in the sauce.
The chicken should be coated in the sauce.
Removed the chicken from the heat and set it aside to cool slightly.
Removed the chicken from the heat and set it aside to cool slightly.
In another bowl add the mayo, yoghurt and chutney.
In another bowl add the mayo, yoghurt and chutney.
Mix well.
Mix well.
Add the peppers and celery.
Add the peppers and celery.
Mix well.
Mix well.
Add the chicken mixture.
Add the chicken mixture.
Mix well.
Mix well.
Serve the salad on a bed of lettuce.
Serve on a bed of lettuce.

Coronation chicken

  • Servings: 6
  • Rating: ★★★★★
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It’s a good old English favourite and a nice way to add some spice to a cooked chicken.



Credit: Cath @ easycleaneats

Ingredients

  • 1 onion finely chopped
  • 2 tsp. curry powder
  • 1 tbsp. tomato paste
  • 1/2 cup water
  • 1/4 cup mango chutney
  • 1/2 cup Greek yoghurt
  • 1/2 cup easy mayo
  • 2 celery sticks, chopped
  • 1 red pepper, chopped
  • 1 chicken, cooked

Directions

  1. Shred the cooked chicken and set it to one side.
  2. Over a medium heat in a frying pan heat some oil.
  3. Fry off the onions.
  4. When the onion has softened, add the curry powder and tomato paste to the pan and mix well.
  5. Then add the water and continue to mix.
  6. Add the shredded chicken to the pan and mix.
  7. The chicken should be coated in the sauce.
  8. Removed the chicken from the heat and set it aside to cool slightly.
  9. In another bowl, mix together the chutney, yoghurt and mayo.
  10. Add the chicken mixture along with the chopped pepper and celery.
  11. Put the chicken in the fridge to cool for 30 minutes.
  12. Serve with fresh salad leaves and a sprinkle of raisins if you want a little extra sweetness.

Nutrition

Per Serving: 285 calories; 17.3 g fat; 7.4 g carbohydrates; 28.3 g protein

Equipment

  • Frying pan
  • Wooden spoon
  • Mixing bowl
  • Whisk  

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Chicken chilli wraps

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Revisiting favourites

I’ve been revisiting some of my old-school recipes and favourites, which were staples when I started eating clean. I first posted this recipe in 2017; at that time, my stepkids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) changed, and the kids grew up (like man-sized grown) and learned to enjoy a wide range of foods. Things like vegetables no longer meant faces being pulled, spice and chilli were consumed without complaint, and new ingredients were tried without tantrums.

As the kids grew, my recipes changed organically to meet their palates and preferences. Because of that, I’ve updated this recipe, but fear not; the original recipe, suitable for kids with less developed palates, is at the bottom of the post.

Quick, easy and spicy

It has been another whirlwind week packed with workouts, life admin and another work trip to Wellington. No matter how much I try to keep myself organised before a work trip, I always end up on the back foot. My fridge was looking empty, and I had no energy to go shopping, so this recipe sprung to mind as it’s a great example of making something out of nothing. A well-stocked pantry means I always have something to make a sauce or spicy mix to turn essential ingredients into a tasty meal. These wraps were easy to make and were the perfect end-of-week option. If you don’t like your food with a lot of spice, reduce the amount of red pepper flakes. 

Chicken chilli wraps recipe

Ingredients

  • 1 Cos Lettuce
  • 500g chicken mince
  • 2 tsp. red pepper flakes
  • 2 tsp. minced garlic
  • 1/2 tsp. salt
  • 1 tbsp. coconut aminos
  • 2 tbsp. water
  • 2 tbsp. sweet chilli sauce

Instructions

In a bowl, mix the water, coconut aminos, salt, garlic, and red pepper flakes.

Cut the lettuce at the stalk and wash the leaves.

Dry the lettuce leaves and store them in the fridge with a damp towel over the top.

Heat some oil in a large frying pan and add the minced chicken to the pan.

Pour the amino and chilli mixture over the chicken while it is cooking.

When the chicken is cooked, stir in the sweet chilli sauce

Plate up the cos leaves, spoon the cooked chicken into the leaves and serve.

Chicken chilli wraps

  • Rating: ★★★★★
  • Print

“These



Credit: Cath @ easycleaneats

Ingredients

  • 1 Cos Lettuce
  • 500g chicken mince
  • 2 tsp. red pepper flakes
  • 2 tsp. minced garlic
  • 1/2 tsp. salt
  • 1 tbsp. coconut aminos
  • 2 tbsp. water
  • 2 tbsp. sweet chilli sauce

Directions

  1. In a bowl, mix the water, coconut aminos, salt, garlic, and red pepper flakes.
  2. Cut the lettuce at the stalk and wash the leaves.
  3. Dry the lettuce leaves and store them in the fridge with a damp towel over the top.
  4. Heat some oil in a large frying pan and add the minced chicken to the pan.
  5. Pour the amino and chilli mixture over the chicken while it is cooking.
  6. When the chicken is cooked, stir in the sweet chilli sauce
  7. Plate up the cos leaves, spoon the cooked chicken into the leaves and serve.

Nutrition

Per Serving:203 calories; 9.5g fat; 4.7g carbohydrates; 15.9g protein

Equipment

  • Mixing bowl
  • Whisk 
  • Kitchen towel
  • Knife
  • Chopping board
  • Frying pan

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). It is here to help you understand the recipe. I generate my estimates using MyFitnessPal. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

One tray Hawaiian chicken

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Simple meals don’t have to be boring  

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

Sweet and sour on one plate

There is something irresistible about chicken and pineapple; they go so well together. Add in the sweetness of some peppers, and I am sold. I’ll be honest this one-tray meal was born from a pantry cleanout. I found a tin of pineapple that was soon to go out of date; in an effort to save on food waste, I thought of a way to make the most of the pineapple slices, other than eating them from the tin, of course.

One tray Hawaiian chicken recipe

Ingredients 

  • 500g chicken breast, cubed
  • 2 cups pineapple chunks
  • 1 red pepper, cubed
  • 1 green pepper, cubed
  • 1 sweet potato, cubed
  • 1 tbsp. Sesame seed oil
  • 1 tbsp. Coconut oil
  • 1 tbsp. Coconut sugar
  • 1 tbsp. Coconut flakes
  • 1 tbsp. Lime juice

Instructions 

Preheat the oven to 200 degrees C/ 400 degrees F.

Line a baking tray with baking paper or a silicone liner.

Mix the chicken, peppers, sweet potatoes and pineapple in a bowl with the oils and sugar.

Spread out on the baking tray and bake for 15 minutes.

Turn the vegetables and chicken and bake for another 10 minutes.

Sprinkle the lime juice and coconut flakes over the tray before serving.

“One

  • Rating: ★★★★
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“An



Credit: Cath @ easycleaneats 

Ingredients

–500g chicken breast, cubed –2 cups pineapple chunks –1 red pepper, cubed –1 green pepper, cubed –1 sweet potato, cubed –1 tbsp. Sesame seed oil –1 tbsp. Coconut oil –1 tbsp. Coconut sugar –1 tbsp. Coconut flakes –1 tbsp. Lime juice

Directions

  1. Preheat the oven to 200 degrees C/ 400 degrees F.
  2. Line a baking tray with baking paper or a silicone liner.
  3. Mix the chicken, peppers, sweet potatoes and pineapple in a bowl with the oils and sugar.
  4. Spread out on the baking tray and bake for 15 minutes.
  5. Turn the vegetables and chicken and bake for another 10 minutes.
  6. Sprinkle the lime juice and coconut flakes over the tray before serving.

Nutrition

Per Serving: 322 calories; 13g fat; 26g carbohydrates; 26g protein

Equipment

  • Measuring cups
  • Measuring spoons
  • Kitchen scale
  • Mixing bowl
  • Baking sheet
  • Baking paper or silicone liner

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Chicken Caesar salad

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Master the basics

Eating clean gets a lot easier once you have mastered a few essential recipes. This recipe is basic; not like basic unicorn basic, more like beard and flannel basic. Back to the point (which isn’t Unstable unicorns), having basic skills and recipes in your arsenal means you will never be left with only UberEats as your weeknight options. Once you master this recipe, the possibilities are endless.

Always make friends with salad

In my book, salad is something to get excited about; it is an amazingly fresh meal full of endless possibilities, not limp lettuce, sad dressing and soggy tomatoes. I’m one of those strange people that could happily eat salad for every meal. Gone are the days when I couldn’t plan to have salad as a family meal; I still can’t get away with a salad at every meal, but I do get a lot more salad than I once did. 

This is my take on the classic Caesar salad, it is portioned for one person but can easily be increased to feed more people.

Chicken Caesar salad recipe

Ingredients

  • 200g chicken breast, cooked
  • 1 egg, hard-boiled
  • 2 pieces streaky bacon, cooked
  • 100g cos lettuce leaves, chopped into 4 pieces
  • Shaved parmesan cheese
  • 2 tbsp. Caesar salad dressing
  • Rating: ★★★★★
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“



Credit: Cath @ easycleaneats

Ingredients

  • 200g chicken breast, cooked
  • 1 egg, hard-boiled
  • 2 pieces streaky bacon, cooked
  • 100g cos lettuce leaves, chopped into 4 pieces
  • Shaved parmesan cheese
  • 2 tbsp. Caesar salad dressing
  • 2 anchovy fillets – optional

Directions

  1. Place the cos lettuce into a bowl or onto a platter.
  2. Slice the egg, chicken and bacon and layer them on top of the lettuce.
  3. Drizzle the Caesar dressing over the top.
  4. Mix gently to cover the cos
  5. Add the shaved parmesan cheese and anchovies before serving.

Nutrition

Per Serving: 244 calories; 10.5 g fat; 3.3 g carbohydrates; 30.3 g protein

Equipment

  • Knife
  • Chopping board
  • Mixing bowl or platter 
  • Scales

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Chicken stew and dumplings

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Comfort food 

When the weather starts to get cold, I look forward to a hot meal that makes me feel safe and warm. Nothing is more comforting than a big pot of hot chicken stew with homemade dumplings. 

What kind of dumplings? 

When I ask the question, ‘who wants dumplings?’ The response is usually ‘What kind of dumplings?’ There is a slight obsession with dumplings that go well with coconut aminos. My cabbage and prawn dumplings are a firm favourite but probably not the best thing to put in a stew. The dumplings I like to put in my stew are grain free and reasonably high in protein, thanks to a healthy dose of egg whites. 

This chicken stew and dumplings might actually be the ultimate in comfort food. If you want a good for you meal on the table for the family, give this a go. 

Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.

My days are filled with meetings, to-do lists, emails and telling people what to do, by the time I finish work the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.

Chicken stew and dumplings recipe 

Ingredients 

For stew 

  • 500g chicken breast, cubed 
  • 3 tbsp. coconut oil 
  • 1 onion, chopped 
  • 2 garlic cloves, minced 
  • 1/4 cup tapioca flour 
  • 2 cups chicken broth 
  • 2 carrots, chopped 
  • 2 celery stalks, chopped 
  • 3 portabella mushrooms, sliced 
  • 1/2 cup coconut cream 
  • 2 spring onions, sliced 
  • Salt and pepper to taste 
  • 1/2 tsp. Italian seasoning 

For dumplings 

  • 1/3 cup buckwheat flour 
  • 1/3 cup coconut flour 
  • 1/2 tsp. baking powder 
  • 1/4 cup coconut cream 
  • 2 tbsp coconut oil, softened 
  • 5 egg whites 

Chicken stew and dumplings 

  • Servings: 6
  • Rating: ★★★★★
  • Print

Nothing is more comforting than a big pot of hot chicken stew with homemade dumplings.



Credit: Cath @ easycleaneats

Ingredients

  • 500g chicken breast, cubed 
  • 3 tbsp. coconut oil 
  • 1 onions, chopped 
  • 2 garlic cloves, minced 
  • 1/4 cup tapioca flour 
  • 2 cups chicken broth 
  • 2 carrots, chopped 
  • 2 celery stalks, chopped 
  • 3 portabella mushrooms, sliced 
  • 1/2 cup coconut cream 
  • 2 spring onions, sliced 
  • Salt and pepper to taste 
  • 1/2 tsp. Italian seasoning 
  • 1/3 cup buckwheat flour 
  • 1/3 cup coconut flour 
  • 1/2 tsp. baking powder 
  • 1/4 cup coconut cream 
  • 2 tbsp coconut oil, softened 

Directions

  1. Place a large saucepan or Dutch oven over a medium heat, melt the coconut oil. 
  2. Add in half of the chicken pieces and cook until golden brown on all sides when golden brown remove from the pan and put to one side. 
  3. Cook the other half of the chicken until golden brown and put it with the other chicken to rest. 
  4. Add the onions to the pan the chicken was cooked in, you may need to add more coconut oil. 
  5. Sautee the onions, when they begin to brown add in the garlic and cook for 2 minutes. 
  6. Have the chicken broth warm and ready to use. 
  7. Add tapioca flour to the pan and stir well to coat bottom of pan and onions 
  8. Slowly pour in the chicken broth and whisk together the stock and the onions, be sure to scrape the bottom of the pan as you are whisking to get all of the flour and flavours from the pan. 
  9. Once all of the stock has been whisked in add in the vegetables and chicken to the pan. 
  10. Season and add in the Italian seasoning. 
  11. Bring the liquid up to a gentle simmer then cover the pan, you want the heat low, but the liquid should still be simmering. 
  12. Cook for 20-30minutes, this will depend on how large your vegetables are. 
  13. While the stew is simmering, you can make the dumplings. 
  14. Preheat the oven to 200 degrees C/ 400 degrees F. 
  15. Line a baking tray with baking paper or a silicone liner. 
  16. In a large bowl mix together the buckwheat flour, coconut flour and baking powder. 
  17. Mix in a 1/4 cup of coconut cream and the softened coconut oil, you should end up with a crumbly mix 
  18. In a separate bowl, beat the egg whites until stiff peaks form. 
  19. Fold the egg whites into the flour mixture, this takes a little time, but you should end up with a wet-looking combination. 
  20. Using a spoon divide the mixture into 12 portions onto the baking tray. 
  21. Bake for 12-15 minutes, or until the dumplings are golden. 
  22. Once the dumplings are cooked 
  23. Stir in the remaining coconut cream and spring onions into the stew and take it off the heat. 
  24. Add the dumplings to the pan and serve. 

Nutrition

Per Serving: 337 calories; 16 g fat; 16 g carbohydrates; 23 g protein

Equipment 

  • Knife 
  • Chopping board 
  • Saucepan or Dutch oven 
  • Wooden spoon 
  • Whisk 
  • Large bowl 
  • Baking tray
  • Baking paper or a silicone liner
  • Scales
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.