(Jackie de Klerks Recipe)

• 1 onion, diced
• ½ green pepper, diced
• ½ red pepper, diced
• 2 cloves of garlic, crushed
• 10 mushrooms, sliced
• 1 cup of brocolli florets, cut into smaller piece
• Handful of baby spinach, sliced finely
• 2 chicken fillets, cubed
• 250ml cream
• 2 eggs
• Feta cheese
• Salt, pepper, chilli flakes
• Chicken, baby spinach, brocolli, peppers, onion and garlic

What to do:

– Heat oven to 180°
– Saute onions, peppers and garlic in coconut oil until soft.
– Add cubes of chicken and mushrooms and continue cooking for approx 10 minutes
– Add mushrooms and baby spinach and cook for a few more minutes
– Add salt, pepper and chilli flakes
– Place mixture into a greased ovenproof dish
– Mixed together cream and 2 eggs and pour over chicken mixture.
– Crumble over feta cheese and sprinkle paprika on top
– Bake for approximately 45 minutes (till set and golden brown)

Roasted butternut:
– Cut one butternut into wedges. Remove seeds and do not peel.
– Place in a ovenproof dish and sprinkle with cinnamon and stevia. Pour over a little olive oil.
– Roast in a hot oven until cooked
– Roasted beetroot and orange salad
– Cut beetroot into wedges (i don’t peel the beetroot) and pour 1 Tbs of olive oil over and roast until cooked.
– Peel and segment an orange.
– Place mixed lettuce leave on a plate and top with beetroot and orange segments. Crumble over a little feta.

For the salad you can also add:
– Finely sliced red onion
– Toasted almond slivers
– Sprinkle of salad dressing

I have also used goats cheese as well instead of feta cheese.