HelloFresh Citrus Chicken

HelloFresh Citrus Chicken

 HelloFresh sent through a box jammed pack with colourful ingredients, and a recipe card to get us started! So we thought we'd give it a go. A dish bursting with colour, flavour and full of protein and veg. We thoroughly recommend it!

Made with JHBodyFire's Tagaloa - Extra Virgin Coconut Oil

Tagaloa   Tagaloa Organic Virgin Coconut oil contains a superb combination of fatty acids, which help with energy metabolism. Its a great source of the once-demoised saturated fats in the diet. The fats provide medium chain triglycerides (MCTs), which are an excellent and accessible form of energy.Find out more about Tagaloa coconut oil and how this oil can be incorporated into your life as a healthy alternative here.

This brilliantly healthy and totally delicious recipe was inspired by HelloFresh. You can find more details about their fresh produce, home delivery service at: www.hellofresh.co.uk

Serves 2. Ready in 30 Minutes.


  • 2 Chicken Breasts
  • 1 Red Pepper
  • 1 Aubergine
  • 2 Courgettes
  • 1 Tin Organic Tomatoes
  • 2 Tsps Provencal Herbs
  • 1 Diced Onion
  • 2 Carrots, Diced
  • 1 Lemon
  • 2 Tsps Tomato Puree
  •  Tagaloa Coconut Oil for Cooking





1     Pre-Heat Oven to 180 degrees

2    Chop Aubergine, courgettes & pepper

3    Toss chopped vegetables in 2 tbsp olive oil and cook on top shelf of the oven for around 25 minutes or until cooked through and caramelised at the edges

4    Peel and chop carrots

5     Peel and dice Onion

6    Peel and finely dice Garlic Cloves

7     Heat 1 tbsp of Tagaloa Coconut Oil in a pan on medium heat and add the carrot, onion and garlic

8    Season with salt & pepper and gently cook for around 10 minutes until they are soft

9    Add the tinned tomatoes to the carrot mix along with 2 tsps of tomato puree

10   Add the provencal herbs and a tsp of honey and stir

11   Turn the heat to medium-low and gently simmer for around 10 minutes until the mixture is slightly thicker

12   In the meantime, place the chicken breasts between two pieces of clingfilm

13   Bash them with the bottom of a pot until they are less than 1cm thick

14   Season each breast evenly with a pinch of salt and pepper and grate the zest of 1/4 of the lemon onto each breast

15   Heat a couple of tsps of Tagaloa Coconut oil in a griddle pan on a high heat

16   When it's hot, add the chicken and cook for 3-4 minutes on each side

17   Before removing from the pan, squeeze over 1 tbsp of lemon juice

18   Check the chicken is cooked thoroughly before removing from heat

19   Season the roasted vegetables with salt and pepper, and stir through the tomato sauce

20  Slice your chicken on the diagonal and serve on top of your homemade ratatouille

– Entry was posted on September 7th, 2015 by James Haskell

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