Chicken & Greens Loaf

Chicken & Greens Loaf

This recipe is a high protein recipe - great for your muscles that struggle during weight loss due to treatment.

Alyx

Makes: 1 medium sized loaf
Serves: 4

Prep & cook time: 55 minutes

Ingredients:

500g lean chicken mince
4 teaspoons ginger, minced or 4 cubes ‘Prep, Set, Go’ frozen ginger from Woolworths
1 handful frozen edamame beans, shelled variety
1 handful green beans, chopped into small pieces
1 teaspoon chicken stock powder
Sprinkle of nuts & seeds of your choice (I used flax, hemp & pistachio)
1 bunch fresh asparagus spears
Extra seeds to sprinkle over the bottom of the loaf tin, optional

Preheat oven to 180ºC. Line a 24cm x 11cm loaf tin with baking paper. Sprinkle extra seeds in the tin is using.Place all ingredients, except the asparagus into a large bowl and mix to combine well. Wear gloves if using your hands.
Roughly half the mixture down the middle ion the bowl. Take one half of the mixture and press it into the loaf tin pushing out to cover the bottom in an even layer. Take the asparagus spears and lay them lengthwise over the top of the chicken layer. Cover the asparagus with the remaining chicken mixture. Press to form a flat surface.
Place into the oven for 30 minutes. Check if the juices are clear. If not, place back into the oven for a further 10 minutes or until the juices run clear. Lift the loaf out of the tin and turn over so the seeded side is showing. Be careful not to splash yourself with any remaining cooking juices. Enjoy with other veggies, salad or on its own - hot or cold.

For nausea & taste changes: Consider eating cooled down or cold.

Makes: 1 medium sized loaf
Serves: 4
Prep time & cook: 55 minutes

500g lean chicken mince
4 teaspoons ginger, minced or 4 cubes ‘Prep, Set, Go’ frozen ginger from Woolworths
1 handful frozen edamame beans, shelled variety
1 handful green beans, chopped into small pieces
1 teaspoon chicken stock powder
Sprinkle of nuts & seeds of your choice (I used flax, hemp & pistachio)
1 bunch fresh asparagus spears
Extra seeds to sprinkle over the bottom of the loaf tin, optional

Preheat oven to 180ºC. Line a 24cm x 11cm loaf tin with baking paper. Sprinkle extra seeds in the tin is using.Place all ingredients, except the asparagus into a large bowl and mix to combine well. Wear gloves if using your hands.
Roughly half the mixture down the middle ion the bowl. Take one half of the mixture and press it into the loaf tin pushing out to cover the bottom in an even layer. Take the asparagus spears and lay them lengthwise over the top of the chicken layer. Cover the asparagus with the remaining chicken mixture. Press to form a flat surface.
Place into the oven for 30 minutes. Check if the juices are clear. If not, place back into the oven for a further 10 minutes or until the juices run clear. Lift the loaf out of the tin and turn over so the seeded side is showing. Be careful not to splash yourself with any remaining cooking juices. Enjoy with other veggies, salad or on its own - hot or cold.

For Dry Mouth or Difficulty Swallowing: Stir through extra Greek yoghurt or coconut yoghurt before serving for added moisture.

Makes: 1 medium sized loaf
Serves: 4

Prep & cook time: 55 minutes

500g lean chicken mince
4 teaspoons ginger, minced or 4 cubes ‘Prep, Set, Go’ frozen ginger from Woolworths
1 handful frozen edamame beans, shelled variety
1 handful green beans, chopped into small pieces
1 teaspoon chicken stock powder
Sprinkle of nuts & seeds of your choice (I used flax, hemp & pistachio)
1 bunch fresh asparagus spears
Extra seeds to sprinkle over the bottom of the loaf tin, optional

For nausea & taste changes: Consider eating cooled down or cold.

Preheat oven to 180ºC. Line a 24cm x 11cm loaf tin with baking paper. Sprinkle extra seeds in the tin is using.Place all ingredients, except the asparagus into a large bowl and mix to combine well. Wear gloves if using your hands.
Roughly half the mixture down the middle ion the bowl. Take one half of the mixture and press it into the loaf tin pushing out to cover the bottom in an even layer. Take the asparagus spears and lay them lengthwise over the top of the chicken layer. Cover the asparagus with the remaining chicken mixture. Press to form a flat surface.
Place into the oven for 30 minutes. Check if the juices are clear. If not, place back into the oven for a further 10 minutes or until the juices run clear. Lift the loaf out of the tin and turn over so the seeded side is showing. Be careful not to splash yourself with any remaining cooking juices. Enjoy with other veggies, salad or on its own - hot or cold.