Grilled Coconut Nectar Chicken w Mixed Salad

Restaurant-level food, right at home! Try this easy chicken and salad recipe that’s hearty, healthy, and wholesome, you’ll prefer to eat in any day of the week.

Serves: 1-2 people
Prep time: 60 mins
Cooking time: 10mins

Ingredients:

Coconut Ranch Dressing

Home-made Coconut Mayo (see https://naturelliving.com/portfolio-item/coconut-mayo/)
50g Cooking Cream
30g Sour Cream
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Black pepper
A pinch of salt & parsley

Coconut Nectar and Mustard Chicken Breast

200g Chicken Breast
30g Dijion Mustard
20g Naturel Organic Coconut Nectar
10ml Naturel Pure Olive Oil
A pinch of salt

Roasted Pumpkin with Rosemary Flavoured Oil

30g Cube pumpkin
10ml Naturel Rosemary Flavoured Extra Virgin Olive Oil
A pinch of salt and black pepper

Salad

4 cups chopped Romaine Lettuce
1 cup halved Cherry Tomatoes

To Serve (optional):

Toss salad with most of the Coconut Ranch dressing, place chicken on top

Preparation method

Coconut Ranch Dressing
In a bowl, add all ingredients together, stir till well combined.

*Tip* Coconut oil will solidify, keep the dressing at room temperature and mix well before use

Coconut Nectar and Mustard Chicken Breast

In a bowl, combine all ingredients together and marinate overnight in the fridge or for at least 1 hour
Before cooking, take the chicken out from the fridge and let it rest at room temperature for about 3-5 minutes
In a large skillet, add the chicken skin side down and pan sear for 5 minutes
Flip and sear the other side for about 4 more minutes
Cut chicken into slices for later use

Roasted Pumpkin with Rosemary Flavoured Oil

Preheat oven to 180 degrees
Cut pumpkin into cubes and season with salt and pepper.
Toss pumpkin cubes with Naturel Rosemary Flavoured Extra Virgin Olive Oil
Place cubes in a baking tray and bake at 180 degrees for 5-8 minutes until golden brown

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