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Chicken, Blackberry & Ginger En “Papilotte”

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Ingredients

Adjust Servings:
2 Chicken Breasts
1 " Fresh Ginger root - peeled and chopped
100g Blackberries
2 tblsp Coconut Aminos
250g Sugarsnap
20g Hazelnuts - chopped
100g Spinach
1 Carrot - peeled and peeled into strips
1 tblsp Coconut Aminos

Chicken, Blackberry & Ginger En “Papilotte”

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Put the chicken, blackberries, ginger and aminos in the centre of a square of tinfoil. Season. Grab all 4 corners and seal. Bake for 30 minutes. Check chicken is cooked the whole way through – it will be white all the way through and not pink.

    2
    Done

    Bake the sugar snap and hazelnuts for 5 minutes. Season. Add the spinach, carrots and aminos. Bake for 2 minutes. Mix together.

    3
    Done

    Slice the chicken.

    4
    Done

    Serve the chicken on top of the spinach mix and top with the berries.

    RdC

    previous
    Salmon, Carrot and Orange Salad
    next
    Roasted Sugar Snap & Parma Ham
    previous
    Salmon, Carrot and Orange Salad
    next
    Roasted Sugar Snap & Parma Ham

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