Chicken & Greens Loaf
 

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

Alyx

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Makes: 1 medium sized loaf
Serves: 4

Prep & cook time: 55 minutes

1

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

Method

  • 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.

Breakfasts

Vege & Vegan

Mains

Soups

Desserts

High
Protein

Snacks & Treats

Drinks & Smoothies

Suitable to eat when you have
these side-effects:

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.

Method

  • Place all the teriyaki sauce ingredients into a bowl and stir until the sugar has dissolved.
  • Place the salmon in the same bowl and and turn to thoroughly coat. Cover and place in the fridge to marinate no less than 20 minutes and no more than 2 hours.
  • Place a non-stick frying pan over a medium heat and add the salmon fillets skin side down. Keep the remaining marinade in the bowl. Cook for a few minutes and then add the remaining marinade over the fish. 
  • Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
  • Serve on homemade fried rice.

Homemade Fried Rice

  • Cook rice according to packet instructions. 
  • In a non-stick pan, heat the sesame oil and add the remaining ingredients. Cook stirring until the vegetables have softened. Add the rice and stir to combine.

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

High Protein

Snacks & Treats

Drinks & Smoothies

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

High Protein

Snacks & Treats

Desserts