Shredded Chicken Stir-Fry with Celery, Silverbeet & Coriander

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:

• 2 skinless, free-range chicken breasts

• 1–2 stalks celery, finely chopped

• 4–5 silverbeet leaves, stems and greens sliced

• 2 tablespoons chopped fresh coriander

• 2 teaspoons extra virgin olive oil or ghee

• Celtic sea salt → shop here

• Optional: 1 thin slice fresh ginger (omit if histamine-sensitive)

Instructions:

1. 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.

2. In a stainless steel or ceramic pan, heat oil over medium heat.

3. Add celery, silverbeet stems, and optional ginger. Sauté for 3–4 minutes.

4. Add silverbeet leaves, stir to wilt (1–2 minutes).

5. Toss in shredded chicken and cook for another 2 minutes to combine.

6. Stir through coriander, season with more Celtic salt, and serve hot.

Clean Cooking Tips:

• Cook and reheat only in glass, ceramic, or stainless steel

• No plastic utensils, non-stick pans, or aluminium foil

• Use filtered water to poach chicken

• 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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