I’ve been keeping a visual food log on the GFE blog lately and as requested by Vanessa I’d like to share the chicken salsa recipe.
Really it can be used as a salsa for a snack, it can be used as a pasta sauce, as a side to eggs or veggies, and whatever other way you can think of. It’s a very versatile recipe and it’s very simple to make too.
Below I have it served on some brown rice crackers with cottage cheese. It tastes great on a scooped out cucumber, or wrapped in lettuce leaves with cottage cheese.
As a side to eggs for a fulfilling breakfast works really well too.
- 1 onion – diced
- 500g (1lb) ground chicken mince
- 1/2 teaspoon garlic oil or minced garlic
- 1 large pinch mixed herbs
- 3 heaped dessert spoons tomato paste
- 1 X 400g (14oz) tin diced tomatoes
- 1 carrot – grated
- 1 zucchini – grated
- Black pepper
- Pinch sea salt
- Oil for cooking
- Heat oil in a pan and brown off the onions
- Add the ground chicken mince and start to brown off, stir regularly and break it apart as it cooks
- Once about 3/4 of it looks cooked add the garlic, the mixed herbs, and tomato paste
- Simmer it off for a few minutes while stirring, this takes the bitterness out of the tomato paste and enhances the flavour
- Next add the tinned tomatoes, carrot, zucchini and season with salt and pepper
- Pour in about 1/2 cup water, bring to the boil, then turn the heat right down and allow to simmer for at least 30 minutes
- Check it and stir it occasionally and add a bit more water if you think it is drying out too much
- Once it’s simmered sufficiently it’s ready to use and it tastes great hot or cold. It can also be put in the freezer and used later.
I hope you enjoy it
Nutrition & Health Coach