As a big fan of chicken, I always like to include it in my meal plan. Mindful eating is very important because many overweight people struggle with overeating, a major contributor to weight issues. I have tried this recipe for a long time and noticed that it gives me a strong feeling of mindful eating. Here’s how I prepare it:
For Making the Chicken:
- 2 or 3 pieces of chicken breast
- 1 tablespoon lemon juice
- 1 tablespoon ginger powder
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 or 2 tablespoon cumin powder
- 1 or 2 tablespoon salt to taste
- 1 or 2 tablespoon turmeric powder
- 1 tablespoon olive oil
For Making the Salad:
- 1 cup chopped lettuce
- 1 chopped cucumber
- 4–5 tablespoons boiled corn
- 1 chopped tomato
- 1 chopped capsicum
- 1 small apple, chopped
- 1 chopped onion
- 5–6 almonds
- Green or red pepper sauce
- 1/2 chopped green chili
- A bunch of coriander leaves
- 8–10 mint leaves
- 1 tablespoon salt
- 1 tablespoon black pepper powder
- 1 tablespoon olive oil
Instructions:
Marinate the Chicken:
First, get a fork and a small bowl. Prick the chicken breast pieces slightly (not too deep). Place the chicken pieces in the bowl, then add lemon juice, ginger powder, garlic powder, chili powder, cumin powder, salt, turmeric powder, and olive oil. Mix all the ingredients over the chicken pieces smoothly. Let them rest for at least 1 hour in the fridge at a normal temperature, or cover them to keep them airtight.
Grill the Chicken:
When the marinating is done, use a non-stick pan on low heat. Add 1/2 tablespoon olive oil to the pan, then cook the chicken for 10 to 15 minutes on both sides. When the surface of the chicken turns a browned color, it’s ready.
Make the Salad:
In a bowl, mix all your salad ingredients: chopped lettuce, cucumber, boiled corn, chopped tomato, chopped capsicum, chopped apple, chopped onion, almonds, green/red pepper sauce, chopped green chili, coriander leaves, mint leaves, salt, black pepper powder, and olive oil. Your salad is ready.
Assemble:
Place the grilled chicken on top of the salad. Don’t rush—eat slowly to savor the mindful eating experience this recipe provides. Enjoy your breakfast!
