Chicken Coconut Soup

This Thai inspired soup is packed full of healthy ingredients, amazing flavors, and is perfect for clients in Phase 3/4.

Ingredients:
1 serving of chicken breast
1 serving of lychee
3 leaves of lemon balm (lemongrass works as well)
1 red chili pepper (red chili paste can be used)
1 tsp peanut oil
1 cup (250 ml) coconut milk
Grated nutmeg
Salt and pepper

Preparation:
Wash the chicken, cut into strips and season with salt and pepper. Wash the chili pepper, remove the seeds and chop finely. Cut the lychees in half. Carefully wash the lemon balm leaves and pat dry. Heat up a wok or small pan, add the oil and fry the chicken breast and chili pepper until the chicken is sealed. Add the coconut milk, bring everything to the boil and then simmer gently until the chicken is cooked. Add the lychees to the soup for the last few minutes, season with nutmeg, salt and garnish with lemon balm. Enjoy!

Credit: Metabolic Balance Monaco

Pineapple and Sauerkraut Chicken Breast

This recipe combines sweet and savory to create a delicious dish. Give it a try today!

Ingredients:
1 serving chicken breast
1 serving sauerkraut
1 serving fresh pineapple

Preparation:
Cut the chicken breast into cubes and place into a bowl. Remove the skin and core of the pineapple and then cut into small cubes. Heat a non-stick pan on low heat and then add the chicken breast cubes. Cook for 10 minutes and then add the pineapple and cook for another 5 minutes. Add the sauerkraut and cook until the entire mixture is heated thoroughly.
Enjoy!