Having a convenient meal prep staple that’s high in protein and minerals—and packed with gut, immune, and brain-boosting nutrients from the herb combination—is a game changer!
Try this instead of your supermarket roast chicken, processed cold cuts or takeout lunch/dinner - your body (and wallet) will thank you for it.
Ingredients
2 large chicken breasts (organic, or a local farm recommended)
1 tbsp olive oil
2 tbsp fresh parsley, finely chopped
1 tsp dried oregano
1 tsp dried rosemary
1 tsp each of lemon zest (optional, depending on histamine tolerance)
Ground sea salt and black pepper
I use THESE dried herbs.
Instructions
Preheat oven to 200°C (400°F). Line a baking tray with non-bleached parchment paper.
Prepare the chicken: Pat dry and season with salt, pepper, parsley, oregano, rosemary, lemon zest.
Drizzle on (generously) the olive oil. Toss chicken to ensure it is well coated.
Roast: Place on the baking tray and bake for 15-17 minutes per side.
Rest: Remove from the oven, and let it rest for 10-15 minutes before slicing or shredding.
Serving Ideas:
Toss into a salad of seasonal veggies, with goats fetta and a homemade olive oil dressing.
Serve with roasted veggies and bitter rocket.
Add to tinned lentils with a mix of seasonal veggies and fresh herbs for a high proteinlunch or dinner "bowl".
Pair with a pesto, veggies and avocado in a sandwich or wrap.
Mix it up.
This can be made using any combination of herbs and spices.
Another firm favourite in my household currently- is fresh coriander, ground coriander seeds and grated ginger.