EACH week we ask a well known local face to share one of their favourite recipes with readers of Taste.

This week it’s the turn of Barbara Cox, founder of Nutrichef based at Branksome in Poole.

Inspired by food and health while living in Japan, Barbara trained as a nutritionist and set up Nutrichef in the UK in 2004.

Since then she has been creating healthy meal plans for busy people who want to lose weight, maintain a healthy lifestyle or achieve fitness goals.

“We create the recipes and balance the meal plans to deliver nourishing food.

All cooked here in our own kitchens in Poole and delivered to your door.”

Barbara said: “This is my favourite dinner that we do here at Nutrichef. It is quick, easy, nutritious and filling.”

Chicken with a Walnut topping

Serves 4

  • 2 tbsp Olive Oil
  • 4 chicken breasts
  • 100g chopped walnuts
  • 2 tbsp Chopped parsley
  • 1 clove Garlic minced
  • 1 small red onion, chopped very finely
  • 1 carton Alpro soya cream
  • Himalayan crystal salt
  • Cracked pepper

 

In a food processor blend the walnuts, garlic, cracked pepper and pinch of Himalayan crystal salt and parsley with 1 tbsp olive oil. Rinse the chicken breasts and place on a baking sheet.

Split the nut mixture evenly between the 4 chicken breasts and press on top of chicken breast to form a topping. Drizzle the chicken breasts with olive oil and bake in the oven for 20-25 minutes at 180 degrees C.

In a shallow pan, fry the red onion until golden. Add the soya cream and season with cracked pepper. Add the juices from the pan of the cooked chicken for extra flavor. Dish the chicken and pour the soya cream sauce over.