1 tsp (5 ml) coconut oil
2 chicken breasts on the bone, skin removed
1/3 cup (80 ml) rooibos tea
1 bay leaf
1/2 tbsp (7,5 ml) prepared mild mustard
3 tbsp (45 ml) lemon juice or white grape vinegar
1 tsp (5 ml) liquid stevia
1 tbsp coconut oil
1/2 tsp (2,5 ml) dried origanum
black pepper to taste
100 g broccoli, cut in florets
1 cup (250 ml) frozen cauliflower
1/4 cucumber, halved and sliced
large handful mixed lettuce leaves
1. Chicken: Heat the oil in a large frying pan over a medium heat and fry chicken on both sides until golden brown.
2. Reduce heat, add tea and bay leaf. Cover with a lid. Simmer for 20-25 minutes or until just cooked. Spoon out and allow to cool. (Freeze the pan juices and use as a stock for another meal.) Remove the bones from the chicken and shred the meat.
3. Salad: Mix mustard, lemon juice, stevia, oil and origanum and season with pepper. Pour some of this mixture over the chicken to marinade the cooked meat.
4. Pour boiling water over the broccoli and cauliflower. Allow to stand for 7-10 minutes or until cooked. Drain and repeat if necessary. Rinse well to cool.