This dinner…so simple, yet so delicious. Mark has been on a huge fitness kick this year, and the results are sure showing. He’s been exercising like a demon every morning at our local F45 gym, cut back on the booze and cooking some really healthy meals. The dish above has been a weekly go-to for us, and I asked him to share the recipe. I’ve copy and pasted his short and sweet email:
Basically, you cook diced onion in olive oil (healthier would be coconut oil) throw in all the veggies you want, such as carrot, eggplant, sweet potato and zucchini (withholding some beans/corn /mushrooms for texture until just before serving) throw in 3 tins of tomatoes, once bubbling throw in diced chicken thigh pieces and when that is cooked, add the beans/corn /mushrooms for a short time. Season with salt and pepper, serve in bowls and top with smashed avocado, italian parsley and chèvre (goats cheese).
Tip from me: The smashed avocado, italian parsley and chèvre on top MAKE this dish sing. Weird combo I know, but it’s seriously yummy. If you’re fine not being totally healthy, a nice crusty slice of bread with lashings of Lurpak really takes this dish to another (comfort eating) level.