Tag Archives: chicken dinner

Chicken, leek and coconut meatballs with a roast vegetable sauce

Liven up the dinner menu with these delicious meatballs. Make a huge batch and have them for dinner and lunch. Add a sauce, salad or vegetables and get creative in the kitchen. Grab one when you are on the go and have as a quick work day snack. Gluten and Dairy Free!

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Colourful, nutritious and home made.

Sauce: Ingredients and Directions

A tray of roasted veggies (pumpkin, carrot, sweet potato and one onion are my favourites)

2 cups of chicken stock (home made if possible)

A handful of herbs

Pink rock salt and black pepper to taste.

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A big batch of roasted veggies.

Place all ingredients in the blender and blend until a nice puree.

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If you don’t want to roast an onion just add in some spring onion green tops for added flavour.

Meatballs: Ingredients and Directions

500g Organic Chicken Mince

A handful of thin leeks

A handful of fresh parsley

2 free range eggs

Pink rock salt and black pepper to taste

1/4 cup coconut flour

1/2 cup shredded coconut

Extra coconut flour to roll the meatballs in

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Start with a good quality mince
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Leeks from my garden. Give them a good wash and use the green and white part. Substitute with spring onion or onion if you don’t have leeks.
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Place all ingredients in the food processor with the chopping blade attachment.
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Blend well
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Roll into small balls and coat in coconut flour.
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Place in the fridge for about an hour to firm up.
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Gently fry in a pan with some olive oil or coconut oil.
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You can heat the sauce up on its own and pour over the cooked meatballs or alternatively brown the meatballs and then add the sauce to let it all heat up together. The flavours will develop more if you do it this way, especially if you have added raw spring onion in the blender stage of making the sauce.
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Serve with your favourite veggies and salad.
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Served without the puree here. The meatballs can be kept separately in the fridge and added to a lunchtime salad, grabbed for a quick snack or reheated for dinner another night. 

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Rolled Chicken Breast with a herb, nut and vegetable filling

I feel quite clever making this dish as it is quite fiddly, but well worth the effort. The filling is a selection of lovely flavours and textures but you can easily change the ingredients to suit your own preferences. I used two chicken breasts which meant l had enough for a hot dinner when it is first cooked and then cold with a salad the next night. Each rolled chicken breast serves three people if you have a portion as in the pictures below which highlight how important it is to balance the meal out with healthy vegetables.

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Have it cold with a salad!
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Rolled chicken served with roasted swede chips, steamed brussel sprouts and roasted pumpkin slices topped with raw organic honey and organic sesame seeds.
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Served with steamed pumpkin, brussel sprouts and cauliflower.

You can use as many chicken breast as you like but l buy the free-range breasts in a pack of two. Give them a good wash with filtered water and pat dry.

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Place the chicken breast in between two pieces of cling wrap. Put a tea towel under the chopping board in preparation for the flattening of the chicken as this will make the noise less and stop the board moving on the bench.
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Flatten the chicken so that it is a nice shape by gently pounding it with a wooden rolling pin.

Make the filling by combining all of the ingredients in a food processor, or alternatively cut and chop them by hand and mix in a bowl. Change any of the ingredients if you don’t like the flavour combination or add in some more spices. The ingredients below don’t have to be exact as long as there are a good mix of flavours.

Ingredients for the filling:

4 brussel sprouts

2 spring onion green tops

1/2 cup raw activated walnuts

1/4 cup raw activated pepitas (pumpkin seeds)

Pink rock salt and ground black pepper

1 tablespoon organic coconut oil

1/2 cup fresh parsley and mint (or any other herbs you have)

A few leaves of silverbeet(use spinach, kale or bok choy as an alternative)

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A food processor is convenient here but not essential.

Spread the filling on top of the chicken breasts.

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The free range chicken breasts flattened and topped with the filling.
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Roll the breast around the filling

Use kitchen string to gently hold the breast in place. Tie the string at each end and push in any filling that has come out. Gently lift onto a lined baking tray and drizzle with your favourite oil, pink rock salt and black pepper.

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The rolled and tied chicken breast drizzled with extra virgin olive oil, pink rock salt and black pepper.

Cover with foil and place in the oven. Cook until the chicken is golden and then take the foil off and let it brown or place under the grill ensuring it doesn’t dry out.

Another option is to pan fry the rolled chicken which will give a more golden appearance.

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Cook on a very low heat with the lid on.
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Both the oven and fry pan methods work well.

Carefully cut the string along the length of the chicken and remove. Let the chicken rest for a few minutes before serving.

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Golden and delicious!

There are so many fillings that would be delicious with this recipe. I am going to try a pumpkin or sweet potato filling next, but the combinations are really endless.

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Have one for dinner and the second one cold the next day. A great way to add variety to the same dish and the flavours are quite different between the warm and cold versions.

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