Thigh Chicken Thighs
Mediterranean Lamb Bowl
Mains_Sides Rev

Salad Ingredients:
1 cup fresh green beans, trimmed
1 pkg 227 g Brown Pad Thai Rice Noodles (Lotus Foods)
2 cups, mixed grated carrots, green & purple cabbage
(I grated my own to make 2 cups) 1/2 cup red pepper, slivered
1 cup green onions, sliced

Vinaigrette Ingredients:

1/4 cup fresh squeezed lime juice
3 Tbsp avocado oil
2 Tbsp coconut sugar
1 Tbsp sesame oil
1 Tbsp garlic, minced
1 Tbsp grated lime zest
1 Tbsp jalapeno pepper, 1 Tsp Himalayan salt and black pepper to taste
Directions: Whisk ingredients together and set aside.

Thai Chicken Marinade👩🏼‍🍳😋 Wow, the flavours of fresh herbs in this recipe is amazing! 
1/3 cup fresh basil, chopped
1/3 cup fresh mint, chopped
1/3 cup fresh cilantro, chopped 3 Tbsp peeled, chopped ginger 3-4 garlic cloves, minced
1 1/2 Tbsp soy sauce
1 1/2 Tbsp avocado oil
1 1/2 Tbsp coconut sugar
1 Anaheim pepper, chopped

Other: 8 skinless, boneless chicken thighs (free from hormones, and anti-biotic)

1. Prepare marinade and blend in a vitamin or blender (look like pesto)
2. Arrange chicken thighs in a large freezer bag and pour in you marinade making sure thighs
are completely covered. Let sit overnight in refrigerator.
3. Next day, bake at 375 degrees until browned and cooked approximately 45-50 minutes. 
4. Serve chicken thighs with Thai Noodle Salad.

Thai Chicken Thighs

3. Combine noodles, green beans, and vinaigrette together, cover and refrigerate at least two hours or overnight.
4. Serve with Thai Chicken.

Tzatziki Sauce
1/3 cup full fat coconut milk 
1/3 cup Chosen Foods classic avocado mayo
3 Tbsp fresh squeezed lemon juice
1/2 cup cucumber
Himalayan salt and black pepper to taste
3 small garlic cloves
3 fresh mint leaves
2 tsp fresh dill

1 lb (454 grams) of free-from ground lamb
2 large garlic cloves, minced
2 tsp fresh Thyme
2 tsp fresh Oregano
Himalayan salt and black pepper to taste
2 cups cauliflower rice
2/3 cup red onion, diced
Grape tomatoes, halved
Cucumber, sliced
1/2 cup goat and sheep feta



1. Add lamb to a large skillet and cook for five minutes. Add garlic, thyme, oregano, salt, and black pepper, stir to combine. Continue cooking until browned.
2. Halve grape tomatoes and prepare onion and cucumber.
In a blender, make the Tzatziki sauce and blend until smooth.
3. Cook the cauliflower rice in butter for 3-4 minutes until done.
4. Place the cauliflower rice on a plate and top with cooked lamb, tomatoes, cucumbers, onions and top with Tzatziki sauce. 


Thai Chicken Thighs & Thai Noodle Salad

Thai Noodle Salad


1. Cut green beans diagonally into 1/2 inch pieces. Cook in salted water until tender-crisp. Plunge into cold water to retain colour. Drain and set aside.
2. Cook noodles according to package directions (approximately 5 mins) drain and set aside.

Mediterranean Lamb & Tzatziki Sauce