Clean, fast, and full of function, this dish delivers lean protein, gut-friendly greens, and zero regrets.
Skinless chicken breast is poached and shredded, then tossed through a quick stir-fry of celery and silverbeet. Add a handful of coriander, a pinch of Celtic salt, and you’ve got a liver-loving lunch that won’t blow back on your gut.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves: 2
Ingredients:
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2 skinless, free-range chicken breasts
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1–2 stalks celery, finely chopped
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4–5 silverbeet leaves, stems and greens sliced
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2 tablespoons chopped fresh coriander
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2 teaspoons extra virgin olive oil or ghee
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Celtic sea salt → shop here
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Optional: 1 thin slice fresh ginger (omit if histamine-sensitive)
Instructions:
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Poach chicken breasts in filtered water with a pinch of Celtic salt until just cooked (about 12 minutes). Remove, cool slightly, and shred with forks.
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In a stainless steel or ceramic pan, heat oil over medium heat.
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Add celery, silverbeet stems, and optional ginger. Sauté for 3–4 minutes.
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Add silverbeet leaves, stir to wilt (1–2 minutes).
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Toss in shredded chicken and cook for another 2 minutes to combine.
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Stir through coriander, season with more Celtic salt, and serve hot.
Clean Cooking Tips:
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Cook and reheat only in glass, ceramic, or stainless steel
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No plastic utensils, non-stick pans, or aluminium foil
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Use filtered water to poach chicken
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Eat within 24 hours if sensitive to histamines
Disclaimer: This recipe is designed to support general wellbeing and is not intended to diagnose, treat, or replace medical advice. For tailored protocols, consult one of our vetted practitioners.
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