Fajita Chicken

This is a really quick and tasty dish for those evenings where you just want something fast, simple and scrummy.

Fry chicken and bacon in coconut oil until cooked through and then smother with fajita seasoning. While the chicken is cooking, slice some onion and asparagus and fry in a little coconut oil. When the onion is just beginning to brown add a handful of button mushroom for the last few minutes of cooking and season. Use the last few minutes of cooking time to throw together a quick salad of iceberg lettuce, beef tomato, avocado, cucumber, red pepper and jalapeños and you’re ready to go. I like to serve it with a little houmous and some sour cream.


Spicy Chicken and Bacon Bake

2 chicken breasts (cut into bite-size pieces)

4 rashers bacon

2oz grated sharp cheddar (optional)

2 tsps. Bart’s Baharat spice blend (any Moroccan spices or even fajita spices would work well)

Salt and pepper

1 tbsp. Coconut oil

Serves 2-3

Preheat oven to 200°c

  • Brown the chicken and bacon the coconut oil. Add the Baharat spices and the garlic and fry for 1-2 minutes.
  • Once browned place in an oven proof dish and sprinkle over the grated cheese.
  • Bake for 10 minutes until the cheese is golden brown and the chicken is fully cooked.

Serve with salad or Slightly Spice Cabbage.

This is the first time I have tried the Baharat spices, which give an exotic flavour to the dish. If you are unable to buy the spices (I brought it from Waitrose) I have also made it using fajita spices and Moroccan style spices.





Chicken and Spinach Madras

One of the things that I’ve never managed to get right is a really good curry sauce. So, I have to admit I resort to a quality ready made sauce. The one in this recipe is from Aldi, but any that you like would work. Of course if you can make your own Madras sauce, I’d love you to share your recipe! One word of caution is to check the amount of carbs, I’m not the best carb counter so I just pick the sauce with the lowest carbs per 100g.

1 jar of Madras Curry Sauce (Aldi)

2-3 chicken breasts cut into bite-size pieces

Spinach (I use frozen spinach from Sainsbury’s, which comes in little portions and I use about 6)

coconut oil for frying

Serves 3-4 people

  • Fry the chicken and the spices (they come separate from the sauce if you are not familiar with the brand) you don’t need to worry about browning the chicken as the spices and flavours are absorbed better if the meat is still a bit raw.
  • Pour over the sauce (I always fill the empty jar with a little water and give it a good shake to get all the sauce out)
  • Add the spinach and simmer for 15-20 minutes.
  • If the sauce isn’t thick enough sprinkle over some coconut flour, but add it slowly a tsp at a time and avoid using too much. If you need to try reducing it by turning up the heat and giving it a short rapid boil (it doesn’t affect the taste in my experience).

Serve with Spicy Cauliflower Medley or So Simple Greens.

No Pasta Cheesy Chicken Bake

2 chicken breasts (cut into bite-size pieces)

Small Cauliflower (cut into florets)

Small onion (finely chopped)

4 rashers bacon

1 cup double Cream

3-4oz grated sharp cheddar

Grated mozzarella

Salt and pepper

Coconut oil


Serves 2

Preheat oven to 180°c

  • Brown the chicken and bacon in half of the coconut oil.
  • Once browned place in an oven proof dish and leave to one side.
  • Boil or steam cauliflower florets while the sauce is prepared.
  • In the remaining coconut oil fry the onion until starting to brown.
  • Pour over the cream and add seasoning, bring to a rapid simmer for about 5 minutes or until it has reduced down and started to thicken.
  • Stir in the cheddar cheese and allow to melt gently.
  • Drain the cauliflower which should still be firm when poked with a sharp knife.
  • Tip the cauliflower and chicken into the cheesy cream sauce and mix well.
  • Pour this into the oven proof dish and sprinkle over the grated mozzarella.
  • Bake for 10 minutes until the cheese is golden brown and the chicken is fully cooked.


Serve with salad or simple green veg and enjoy!