2 chicken breasts cut into one inch pieces.
1/2 sachet of Maggi moroccan chicken spice
1 tbsp 0 % fat greek yoghurt
1 tbsp ginger garlic paste
1 tbsp olive oil
Mix the chicken pieces with marinade ingredients.
Cover and leave in the fridge.
Put the chicken pieces onto skewers and place under the hot grill. 5 minutes on both sides should be enough.
Serve with mixed green salad.
Hot peppery Moroccan flavours go with sweet flavoured salads. For example green salad with mango lemon dressing.
B: Scrambled eggs with gipsy lecsó. Recipe
D: Roast chicken breast pieces with tomato salad.
Snack: Chocolate smoothie from 4 egg whites, 200 ml milk, 2 tbsp unsweetened cocoa powder, 1 tbsp xilit.
Probably the best feedback may come from regular visitors.
I found out that, similarly to reality shows, I will share my daily food with you. This will provide 365 daily recipes. Not every day perfectly new, because in real life good things happen repeadly as well.
Your feedback would motivate me to create more better recipes.
Every day will start with breakfast.
Let’s start today.
At the moment I’m at the airport. I had a serving of Italian chicken salad at the Pret Manger.
15. April. 2016
B: Italian chicken salad at the airport
I checked into my apartment in lunch time. It’s time to eat.
L: Egg omelette with sardines and raw green salad and chocolate protein shake.
After lunch sight seeing in Verona.
D: Srambled eggs from 3 eggs with 3 fillets of sardines in olive oil
1 serving Choc protein drink