Chicken with a warm Thai Salad

Course Lunch/Dinners
Servings 4



  • 500g (1 lbs. 1.6 oz.) chicken breast, cut into smaller pieces
  • 1/8 cup (30 ml/1 fl. oz.) fresh lime juice
  • 1/8 cup (30 ml/1 fl. oz.) extra virgin olive oil
  • 1/2 fresh red chilli, finely chopped

Warm Thai Salad (serves 2)

  • 2 baby bok choy (option: pak choy)
  • 100g bean sprouts (option: any bean sprout)
  • 1 red capsicum (bell pepper), sliced
  • 1 tbsp. (15 ml/0.5 fl. oz.) extra virgin coconut oil
  • 1 clove garlic
  • 1/2 fresh red chilli, sliced
  • 1 tbsp. gluten free fish sauce, or to taste
  • 1/4 cup (60 ml/2 fl. oz.) of water
  • 1/4 tbsp. coconut nectar
  • Fresh coriander (cilantro), to garnish


  • Make the marinade by mixing the olive oil, lime juice, and chilli fruit in a bowl.
  • Add the chicken pieces and set aside to marinate for at least 30 minutes.
  • Meanwhile, prepare the vegetables for the salad.
  • Cook the chicken in a non-stick frying pan over medium heat until cooked through.
  • In another pan, sautée garlic, chilli and ginger.
  • When fragrant, add the capsicum and cook for a few minutes.
  • Then add baby bok choy, fish sauce and coconut nectar.
  • Stir and cook for an additional few minutes.
  • Remove from the heat and add the bean sprouts.
  • Place a serve on a plate together with the chicken and top with some fresh coriander.


The chicken will make 4 serves. Place two serves in the freezer for use week 3 or when short of time. The Thai greens will make enough to bring one serve for lunch the next day. Top up with more vegetables if needed.
Keyword Plant Based for Meat Eaters
Lisa Barwise

Author Lisa Barwise

Hi, I'm Lisa. I consider myself a Wellness Alchemist, the catalyst in the transformation of Strong Women around the world. Strong of mind, body and character.

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