Crispy chicken breast with sunflower seeds
Expert personal trainer and author of the book "Get the body you want", Lesley Maxwell shares one of her favourite chicken recipes with WYZA.
Lesley keeps her figure in check by adhering to the ‘One Carb @ a Time’ meal philosophy. It's a simple method of eating which allows you the freedom to choose the foods you love while maintain your weight easily.
A typical meal will consist of a serve of protein, such as this lovely chicken breast, accompanied by a green salad and one serve of a carbohydrate rich food such as sweet potato, whole wheat pasta, brown rice or even bread.
The trick is to remember just to have ‘one carb’ at a time - so if you’re having a pasta dish with a few slices of garlic bread you know you're on the wrong track.
Find out more in our interview with Lesley.
250g- 300g chicken breast
1/4 Cup sunflower seeds
1 Dessert spoon extra virgin coconut oil
Himalayan rock salt
Heat heavy frypan and add extra coconut oil. Add chicken breast cut in to smaller peices. Sprinkle with dried herbs.
When brown on one side, turn chicken breast over and add more dried herbs to taste.
Add sunflower seeds and brown lightly.
When the chicken is cooked through, remove from pan and sprinkle with lemon juice and Himalayan rock salt.
Serve with steamed vegetables or salad.