It's a Guy Thing

Something Poultry

The new year is finally here and we’re making these last few off-days count! This month’s tasty food theme is chicken and we’re getting ready to prepare some mouth-watering starters followed by a tasty main and an even-better dessert that’ll be the perfect treat for that special someone in your life – or just a cool way to start the new year. So, wipe the kitchen counter, get out the chopping board, and let’s get cooking!  

Chicken Salad with a Twist

Prep time 5min

Cooking time 10min

Servings 2


3oz (90g) lettuce or baby spinach

For caramelized onion

1 tbsp olive oil

1 red salad onion 

1 tsp honey

1 tsp balsamic (optional)

1/4 tsp salt

8-10 rosa tomatoes

1 Pomegranate or 3oz (90g) pips

1 handful of almonds

1 handful macadamias

1 orange cut into wedges

8-10 raspberries

4-5 fresh rosemary leaves removed from the stem

1 baby avo or 1/2 big avo

For pan-fried honey and thyme chicken fillets

2 chicken fillets tenderized 

1 tbsp raw honey

1/4 tsp onion powder

1/4 tsp dried thyme

1 pinch of salt and ground black pepper to taste

Salad dressing

2 tbsp olive oil

2 tbsp raw honey

1 lime juiced

1/2 tsp salt


Start by frying the onion in a bit of olive oil.

Once golden brown, add the salt and honey and allow to caramelize.

Remove from the pan and set aside for later use.

Then make use of the same pan for the chicken breast and fry on both sides till the meat is white before starting with the seasoning – this will ensure the chicken remains tender.

First, drizzle the chicken with honey, then dust with onion powder, sprinkle with thyme and lastly ad some salt.

Turn the fillets around and repeat the steps for the seasoning.

Finish off with ground black pepper (optional).

Once cooked, add the onion back into the pan to absorb the remaining juices. 

Make the salad with all the ingredients provided, except for the avo – add that last to your plate after you have served your portion.

Add the chicken to the salad the way you prefer – whole, sliced, diced or even pulled.

Sprinkle the onion over the top. 

Mix the salad dressing and pour it over at the table.

Serve and enjoy!

Sesame-crusted Roast Pepper and Caramelized Onion Quinoa salad

Prep time 10min

Cooking time 30min

Servings 1 large salad


Caramelized onions

1 tbsp olive oil

2 large onions diced

1 tbsp honey

1 tsp salt


2 cups of quinoa

4 cups of water

1 pinch of salt

1 tsp dried parsley

Sesame-crusted roast pepper

3-4 bell peppers – red, yellow and green peppers cut into wedges

1/2 tsp salt

1 tbsp olive oil

1/4 tsp ground black pepper

1 tbsp raw honey

2 tsp sesame seeds

Garnish with almond flour and fresh rosemary


Preheat oven to 390F (200C).

Prepare a baking tray with nonstick spray.

Cut peppers into wedges.

Place on a baking tray, drizzle with olive oil and raw honey and season with salt and pepper and sprinkle with sesame seeds.

Roast in the oven set to 390F (200C) for 30 minutes.

In the meantime, dice the onion and fry in olive oil.

Once cooked, drizzle with honey and season with salt and allow the honey to caramelize over medium heat.

Set aside once done.

Cook the quinoa as per instruction on the packet. 

Once the peppers are done, transfer quinoa into a salad bowl, top with pepper and caramelized onion, sprinkle with almond flour and garnish with fresh rosemary before serving.

Bean Salad with a Caramel Chili-lime Dressing

Prep time 10min 

Cooking time 15min

Servings 4


3oz (90g) baby spinach

3oz (90g) young asparagus – grilled for 15 minutes at 390F (200C) with olive oil, salt, and ground black pepper

1 red chopped pimento pepper or red pepper diced

1 red salad onion

2oz (60g) almond flakes or sprinkles

1 heaped tsp fresh garlic 

2 cans butter beans washed and drained

2 limes juiced

1 tsp caramel essence 

1/4 tsp chili flakes

1 tsp dried parsley

1 tsp salt

1/4 tsp ground black pepper

3 tbsp raw honey

3 tbsp olive oil

1oz (15g) freshly chopped chives


Preheat oven to 390F (200C).

Prepare a baking sheet with nonstick spray.

Place asparagus on the sheet, drizzle with olive oil and season with salt and ground black pepper.

Place in the oven for about 15 minutes or till cooked to preference.

Heat a pan over medium heat.

Add a drizzle of olive oil and fry the onion, pimento pepper, almond flakes, and garlic till the pepper and onion are cooked and the almonds are toasted.

Allow to cool off slightly before adding the beans. 

Be careful not to stir too much as this will ruin the appearance of the beans.

Add the oven-grilled asparagus 

Mix all the sauce ingredients together and pour over the bean mix.

Refrigerate for at least an hour to allow the beans to cool off properly.

Serve with baby spinach as a base and enjoy as a meal or as a side

Healthy Almond Flour Chicken Schnitzel

Prep time 10min

Baking time 20-25min

Portions 4


1 cup almond flour

2 heaped tbsp sesame seeds

1 heaped tsp fresh garlic

1/2 tsp fine salt

2 heaped tsp onion flakes

1 heaped tsp dried parsley

3 tbs honey

4 large chicken fillets tenderized 

4 eggs beaten

4 tsp olive oil

1 pinch paprika for garnish

Freshly chopped Italian parsley for garnish


Preheat oven to 390F (200C).

Prepare a baking tray with foil and nonstick spray.

Tenderize the chicken breasts.

Seal the breast with honey on each side.

For the crumbs: mix the almond flour, sesame seeds, fresh garlic, salt, onion flakes, and dried parsley.

Whisk the eggs.

Start by rolling the chicken breast in the crumbs so it sticks to the honey, dip it in the egg then roll in the crumbs again and then place onto the baking tray, repeat with all the breasts.

Bake for 20 minutes.

Remove from the oven, drizzle with olive oil and sprinkle with paprika and place back into the oven for another 5 minutes.

Serve warm with a side of your choice and enjoy!

Mint Brownie Biscuits

Prep time 20min

Baking time 10-15min

Serving 16-20 biscuits


10oz (300g) chopped dates

8oz (240g) raisins

5oz (150g) almond flour

2oz (60g) ground flax seeds

3 tsp caramel essence

4 tbsp cacao

1 tsp cinnamon

1 pinch of salt

1 tsp peppermint (or orange essence as an alternative)

Almond flour to sprinkle biscuits with

Raw honey to drizzle over biscuits once they’ve been removed from the oven after baking

Edible glitter to decorate with once cooled off


Preheat the oven to 375F (190C).

Prepare a baking tray with baking paper.

Soak the chopped dates and raisins in hot water for 10 to 15 minutes.

Drain and mash.

Then add the almond flour, caramel essence, cacao, cinnamon, salt, and essence.

Mix well.

Tip: To avoid the mix from sticking to your hands, spray your hands with nonstick spray, once it starts building up, wash your hands and spray with nonstick spray again.

Start rolling small balls by taking a heaped tablespoon of the mix and rolling it into a ball. 

Place it on the baking tray and push down with a fork.

Repeat till the whole batch is done.

Dust with cinnamon and bake for 10 minutes at #&%F (190C).

Remove from the oven, drizzle with honey and sprinkle with almond flour and let cool.

Store in an airtight container in the fridge for maximum shelf life