poached chicken, sauteed mushrooms & herbed salad (AIP)

Looking for an easy dinner?

Here is one of those meals that can easily be whipped up for a mid-week meal, but feels a bit more special.  The challenge I’m finding on the auto-immune protocol (elimination diet) is variety.  When a number of usual go-to ingredients are no longer go-to, it is a bit challenging!  I have to say though, it is forcing me to be a bit more creative, and I am feeling better and even lost a few kg so that’s great.

For the chicken: 

1. Bring about 500ml of chicken stock (see recipe) to the boil.
2. Place 2 chicken breasts in the stock, reduce temperature & simmer for 4-5mins. (Lid on)
3. Turn stove off and leave the chicken in the stock with the lid on for about 15 mins.
4. Remove and slice or shred the chicken.

For the mushrooms:

1. Pour about 3 Tbsp olive oil in the pan. When hot fry 1 clove of grated garlic.
2. Then add 300g chopped mushrooms (I used portabellos) + 1 tray of mixed gourmet mushrooms. Sautee.  Add more oil and a little bit of chicken stock.
3. Cook until soft.  Season with salt.

For the salad:

• few handfuls of mixed salad leaves
• 1/2 cup basil leaves
• 1/4 cup coriander leaves
• 1/4 cup mint
• 1 cup watercress.
• 1/2 granny smith apple, chopped.
• 2 sweet potatoes roasted (see my tips here) in olive oil and salt.
• 1 avocado chopped

Toss all the ingredients in a bowl to serve.

Recipe serves 2-3 with enough for salad left-overs.