Thai Chicken Meatballs and Asian Slaw
500gm Organic Chicken Mince
2/3 C Coconut Milk
¼ C Coconut Flour
2 Shallots, finely chopped
2 Tbs Fresh Coriander, finely chopped
¼ Red Cabbage
1 C Wombok cabbage
½ Red Capsicum
2 Tbs Fresh Coriander
½ Green Capsicum
1 Tbs Fish Sauce
1 Clove Garlic, minced
1 Tbs Sesame Oil
1 Lemongrass stalk – finely chopped
1 Tsp Ground Coriander Seed
Pre heat oven to 180° Combine chicken mince, coconut milk, shallots and fresh coriander. Using your hands, roll mince into golf ball sized balls and roll in coconut flour.
Place on a greased baking tray and cook in the oven for around 20 minutes, or until chicken is cooked through.
Finely shred the cabbage with a sharp knife. Thinly slice the capsicums. Mix salad ingredients together and toss through the coriander and give it a squeeze of ½ a lime.
Combine all the ingredients and whisk until combined. Serve chicken meatballs with salad, dipping sauce and lime wedges.
Serves 2 – with left over’s for lunch
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