Fried chicken breast with broccoli vegetables

Ingredients for 2 people:

• 2 organic chicken fillets

• 1 spring onion

• 1 head of broccoli

• 1 yellow carrot

• 5 leaves of kale

• 2 tbsp ghee or virgin coconut oil

• 1 dash of coconut milk

• 1/2 cup yeast-free vegetable broth

• 1 tsp grated ginger

• ½ tsp ground turmeric

• ½ tsp ground coriander

• 1 pinch of nutmeg

• Black pepper

• Rock salt

• Fresh herbs

• Some freshly squeezed lemon or lime juice

preparation

1. Wash chicken fillets and pat dry. Rub the fillets with spice powder such as paprika, turmeric, ginger, rock salt and black pepper.

2. Finely chop the spring onion and cut the carrot into small pieces. Remove the kale from the stalk and cut into strips.

3. In a pot, melt a tablespoon of coconut oil or ghee, grate and add ginger, then add ground turmeric and coriander and fry briefly. Add carrots and kale and pour in the soup stock and cook until cooked. Stir in a pinch of nutmeg and a dash of coconut milk. Season with pepper and salt and add lemon juice.

4. Cook broccoli in a separate pot of hot salted water until crispy. To keep the green color, you can add some baking soda to the water.

5. Finally, fry the seasoned chicken fillets on both sides in a tablespoon of coconut oil or ghee in a pan.

My dosha tip: From an Ayurvedic perspective, white meat is easier to digest than red meat. In order not to weaken the digestive fire, the meat is refined with spices and not combined with starchy foods. Rice is allowed .

( CTA: More about Ayurvedic nutrition)

With Agni - Stomach in Balance, the digestive power/digestive fire is gently strengthened.