Herbed chicken and portobello mushrooms in coconut gravy, zucchini noodles and bell pepper salad

HERBED CHICKEN AND PORTOBELLO MUSHROOMS IN COCONUT GRAVY

Ingredients:

Chicken thigh fillets, trimmed of all fat and cut in strips

Himalayan salt

Cracked black pepper

Mixed dried herbs

Mix everything together and marinate overnight.

Olive oil 

Portobello mushrooms, cut in strips

Coconut milk

Salt and pepper for seasoning

Cherry tomatoes

Stir fry the chicken strips in olive oil. When half cooked, add the rest if the ingredients. Simmer until chicken is cooked thoroughly and coconut milk has thickened. Adjust seasoning to your liking.

ZUCCHINI NOODLES

Ingredients:

Zucchini

Salt

Mixed dried herbs

Olive oil

Salt and pepper for seasoning

Shred zucchini to resemble noodles. You can do this with a serrated peeler, a mandoline or use a knife to julienne the zucchini.

Add salt and let sit for 15 minutes. You will notice a lot of water coming out from the zucchini. Drain that, rinse in water then strain for 30 minutes.

Boil water in a saucepan and cook the zucchini noodles for a minute, make sure it is not soggy. 

Strain the noodles and put in cold water to stop further cooking.

Season with olive oil, herbs, salt and pepper.

ROASTED BELL PEPPERS

Bell peppers, in a variety of colors

Torch

Olive oil

Garlic, chopped

Vinegar 

Salt

Pepper

Use a torch to char the outer skin of the peppers. Put it all in a bowl and cover for 30 minutes. The steam will help loosen the skin for easier peeling.

Do not rinse the bell peppers. Scrape charred skin with a knife, deserts and cut in strips. Marinate in olive oil, garlic, salt and pepper.

Arrange everything on a plate and enjoy!