With the weather starting to warm up, we had to whip up our Coconut & Blueberry Chicken Salad!
300g chicken thighs
70g natural yoghurt
50g fresh blueberries
Fresh lemon juice
15ml Niulife MCT Oil
30ml Niulife MCT Plus+ Endurance MCT Oil
Salt & pepper
- 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.
- Bake on a lined baking tray at 180 degrees celcius for 20-30 minutes until chicken is nice and golden.
- Toss the MCT oil with the lemon juice and almond through the rocket and add the chicken once cooked.
- Decorate with remaining blueberries and enjoy!
Note: The blueberries go all sticky and delicious once baked, it’s just a recipe that really works well!
Thanks to @keto.gang for this delish recipe perfect for a ketogenic diet.