HERE IS A recipe that works perfectly for the day before a big game or after an intense match or training session.
There is good source of carbohydrate, protein and lots of essential micronutrients provided from the vegetables.
Great for:
- Training days
- Match preparation
- Protein and carbohydrate intake
- Helping to meet your intake of vegetables
- Post training recovery meal
Ingredients:
- 500g of chicken breast, chopped
- 2 large carrots, peeled and sliced
- 10 mushrooms, sliced
- 2 sticks celery, sliced
- 1 red bell pepper, chopped
- 1 yellow, chopped
- 1 onion, sliced
- 3 Tbsp. garden peas
- 1 head of broccoli
- 2 garlic cloves, crushed
- Salt and black pepper
- 1 pinch nutmeg
- 1 bunch flat-leaf parsley, finely chopped
- 250 mL coconut cream
- 400g potatoes, peeled and cut into chunks
Method:
- Preheat the oven to 180C.
- First add a little olive oil to a pan with the garlic and chopped onion, fry for 2-3 minutes then add the chopped chicken.
- Add the rest of the vegetables to the pan with the chicken and season with salt, pepper, nutmeg and the herbs.
- Gradually add the coconut cream and allow to simmer for 5 minutes.
- Place the potatoes and carrots in a steamer and cook for 20 minutes or until soft.
- Remove the potato and carrots and put them in a saucepan with a little butter and salt, then mash.
- Remove the chicken and vegetables from the pan and place them in a casserole dish. Next spoon the potato and carrot over the chicken and vegetables and spread out evenly.
- Top with a little cheese then bake for 15 minutes until the crust is golden brown.
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