Roast chicken breast with broccoli vegetables

• 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 the 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 stalk from the kale and cut into strips.

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

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

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

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 seasoned 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.