With the weather starting to warm up, we had to whip up our Coconut & Blueberry Chicken Salad!

INGREDIENTS
300g chicken thighs
70g natural yoghurt
50g fresh blueberries
50g rocket
Fresh lemon juice
Slivered almonds
15ml Niulife MCT Oil
30ml Niulife MCT Plus+ Endurance MCT Oil
Salt & pepper
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METHOD

1. Slice chicken and add to a zip lock bag along with the yoghurt, 40g of the blueberries, salt & pepper and the MCT Plus+ Endurance MCT oil. Zip the bag shut and mush till combined. 
2. Bake on a lined baking tray at 180 degrees celcius for 20-30 minutes until chicken is nice and golden.
3. Toss the MCT oil with the lemon juice and almond through the rocket and add the chicken once cooked.
4. Decorate with remaining blueberries and enjoy!

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Note: The blueberries go all sticky and delicious once baked, it’s just a recipe that really works well!
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Thanks to @keto.gang for this delish recipe perfect for a ketogenic diet.