Serves 4
Ingredients
- 500g chicken thigh
- 300g green beans
- 2 cups purple cabbage
- 4 cups leafy greens
- 1 tbsp olive oil for frying
Dressing
- 1 cup greek yoghurt
- 1/4 bunch of fresh dill, coriander and parsley
- 1 sachet Kissed Earth Brilliance Unflavoured collagen
- 2 anchovies
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt to taste
Method
- Prepare the dressing by adding the fresh herbs, greek yoghurt, anchovies, collagen, olive oil, lemon juice and salt to a food processor. Pulse until smooth and set aside
- Preheat a pan over a medium - high heat with olive oil and fry off the chicken thighs until crispy on both sides and cooked within
- Top and tail the green beans and slice in half. Cook them in the same pan once the chicken has been removed. Season with salt to taste
- Plate up by adding one cup of leafy greens to a bowl and top with purple cabbage, green beans and sliced chicken. Dress generously with the dressing. Enjoy!