Healthy recipe by Ann Mather of Fit4Food


Ingredients:

Serves 2.

Left over cooked chicken (about ½ breast per person) chopped into bite size pieces
3-4 oz camembert style soft goat cheese (can buy Pepe La Sal) cut into bite size pieces

12-15 Cherry tomatoes, halved

1 medium red Onion, chopped

½ large red capsicum, chopped

½ large yellow or orange capsicum, chopped

8-10 medium Mushrooms, thick slices

Ring of pineapple, cut into cubes

3-4 tablespoons extra virgin olive oil

Large knob of organic butter (about 2 tablespoons)

Flavourings

Pinch Himalayan Mountain Salt or Marine Salt

Pint of black Pepper

Pinch Dry Chili powder

Juice ½ Fresh lemon

1 tbs Fennel seeds

1 tbs Turmeric

Method:

Total Prep and Cooking time about 15 minutes

Chop all of the vegetables and pineapple into small bite size pieces, keeping each in separate piles

Chop the left over chicken into bit sized bits.

Melt butter in pan with olive oil on low heat.

Maintain low heat. Add vegetables and spices in the following order, allowing about 1 minutes before adding next and gently stirring in between:

Onion

Mushrooms

Add spices and flavourings except lemon juice

Red capsicum

Yellow/orange capsicum

Cheese

Pineapple

Chicken

Tomatoes

Lemon Juice

Serve as soon as chicken heated through and tomatoes just start to soften.