Healthy Recipe by Ann Mather of

Protein Carbohydrates Fats
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)


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

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.