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Boost Your Body (part 1) : Herb-marinated lemon chicken with tabbouleh, Spicy carrot and coriander soup

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Whip up these herb-powered recipes for a delicious does of leafy vitamins

Herb-marinated lemon chicken with tabbouleh

Herb-marinated lemon chicken with tabbouleh

Serves 4

·         2 lemons

·         1tbsp extra virgin olive oil

·         1 bunch chopped fresh parsley

1 bunch chopped fresh parsley

1 bunch chopped fresh parsley

·         4 skinless, boneless chicken breasts, scored

·         200g bulgur wheat

·         4 large tomatoes, diced

·         1tbsp chopped fresh mint

4 large tomatoes, diced

4 large tomatoes, diced

1.    Preheat the oven to 200°C/400°F/Gas Mark 6.

2.    Mix together the zest and juice of 1 lemon, the oil and 1 tablespoon of parsley. Add the chicken and leave to marinate for 10-15 minutes.

3.    To make the tabbouleh, place the bulgur wheat in a small saucepan with 200ml water and simmer gently covered for 5 minutes. Cool with the lid on.

4.    Place the chicken in a small tray and bake for 25 minutes.

5.    Mix the tomatoes, remaining parsley, mint and juice of the remaining lemon into the bulgur wheat and serve with the chicken, pouring over the leftover juices.

Spicy carrot and coriander soup

Spicy carrot and coriander soup

Serves 4

·         2tbsp olive oil

·         1 onion, roughly chopped

·         600g carrots, thickly sliced

·         2tsp ground coriander

·         1l vegetable stock or half a stock cube dissolved in water

·         1 large ciabatta roll, broken into bite-sized pieces

·         35g fresh coriander, chopped

35g fresh coriander, chopped

35g fresh coriander, chopped

1.    Preheat the oven to 200°C/400° F/Gas Mark 6.

2.    Heat 1 tablespoon of oil in a large saucepan and fry the onion, carrots and coriander for 5 minutes. Add the stock, cover and simmer for 5 minutes until tender.

3.    Meanwhile, toss the bread in the remaining oil and 1 tablespoon of the fresh coriander, place on a baking tray and bake for 10 minutes until golden.

4.    Purée the soup and stir in the remaining coriander. Serve garnished with the croutons.

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