I love what I do. One of my clients recently said to me "It's like I've been transformed, just like a butterfly, and am emerging into the light. I've grown wings and am about to fly. I feel so different and it's all thanks to you".
Who wouldn't love what they did when they got to work with people on major transformations which had them feeling this good. I love working with clients and encouraging them to try new things, experimenting with new tastes and flavours. This Butterfly chicken (i know the picture isnt butterflied!) was one such experiment I did when I was teaching a client how to eat healthily. I love that it's a ‘Butterfly’ chicken and that I've now coined the phrase: Known as ‘The Butterfly Coach’ I transform busy, stressed out, career-focused professional women into healthy, self-confident butterflies.
It just seems to make sense. If you would like some help on a major transformation or just need to add a bit to sparkle to your life give me a call. I'd love to help.
2 x 150g skinless, boneless chicken breasts
300g broccoli cut up into florets or 300g tenderstem broccoli
8 cherry tomatoes, halved
20g pitted black olives, halved
2 tbsp freshly chopped parsley
1 tsp extra virgin olive oil
1 tsp red wine vinegar
½ garlic clove crushed
1 tbsp extra virgin olive oil
2 tsp toasted sesame oil
2 tsp tamari (gluten free soy sauce)
15g fresh root ginger, grated
Zest and juice of 1 lime
1 tsp honey
Freshly ground black pepper
- Prepare the marinade by thoroughly mixing all the ingredients in a bowl, set aside
- Line a large board with cling fil and lay a chicken breast on top, smooth side down. Using a very sharp knife, slice horizontally through the thick part of the chicken towards the other side, taking care not to slice all the way through
- Open out the chicken breast like a book, then cover it with another sheet of cling film. Bash it with a rolling pin until it is about 3mm thick all over. Remove the cling film and set the chicken breast aside in a shallow bowl. Repeat the process with the other chicken breast.
- Pour the marinade over the chicken breasts, massaging the marinade into the chicken, cover the bowl with cling film and set aside in the fridge for at least 30 minutes (ideally overnight – this is something that can be prepared the night before for a quick meal the next day)
- Heat a griddle pan until hot and cook the chicken pieces for about 4-5 minutes on one side until golden. Turn them over and cook for a further 3-4 minutes on the other side
- Meanwhile, bring pan water to the boil. Add the broccoli and cook for 2-3 minutes until just about tender. Drain the broccoli well and return to the pan over medium heat. Add the olive oil, tomatoes, olives, parsley vinegar and garlic. Toss well and warm through thoroughly, about 2-3 minutes.
- Serve immediately on warmed plates and place the chicken breast on top