Roast chicken with spring greens

Serves - 2

+ leftovers for soup

Roasting a chicken for the week ahead is amazing economical. You can get 4 main meals out of it and a whole pan of soup as well, or 2 mains and a soup with lots of chicken in it.

Chicken is a great source of carnosine which is an antioxidant and anti-inflammatory, and regulates blood sugar. It also has anti-aging effects.

Nutrition per serving

Fat: 50 g

Carbs: 9 g / Fibre: 3 g (Net Carbs: 6 g)

Protein: 34 g

Ingredients

• 1 whole organic chicken

• 2 t smoked paprika

• 1 t garlic powder

• 200g butter

• 150 g spring greens

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Method

1. Preheat oven to 180ºC / 350 F.

2. Rub chicken in smoked paprika & garlic powder

3. Add butter slices on top of breast.

4. Roast for 20 mins per 500g + 20 mins. (1.5 hours for a medium chicken)

5. Shred and simmer spring greens for 5-10 mins.

6. Carve breasts off the chicken, leaving the legs on the carcass to make chicken soup later.

7. Serve roast chicken breasts with greens and chicken jus.