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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This healthy chicken and roast vege salad ticks all the boxes. It’s delicious, packed full of vegetables and makes eating gluten and dairy-free oh so easy.
1 Preheat oven to 200°C. On a baking dish, place chicken, carrot and cauliflower and roast for 20-30 minutes, until cooked through and golden.
2 In a bowl, gently combine freekeh or rice, cabbage and kale. In a small bowl, combine pumpkin seeds, yoghurt, lemon zest and juice, tahini, garlic, soy sauce and chilli flakes.
3 When chicken and vegetables are cooked, remove from oven and allow to cool slightly. Remove chicken meat from bones. Add chicken and vegetables to salad mixture and gently combine. Serve with dressing.
Make it gluten free: Use brown rice rather than freekeh and check tahini and soy sauce are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 422 cal
Kilojoules 1770 kJ
Total fat 17 g
Saturated fat 3 g
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