Baked Chicken with New Potatoes & Minty Spirulina Pea Puree

Baked Chicken with New Potatoes & Minty Spirulina Peas

a lovely summery dish for two or the family with some great nutrient boosts!

This is a lovely meal with some summery flavours perfect for August, this is a really great one for post workout too! Some great lean protein from the chicken, a good source of B vitamins and potassium from the potatoes and a real nutrient boost from the spirulina peas providing some detoxifying and cleansing powers! For the potatoes I used some flax seed oil, which again boosts the nutrient density of your meal, this gives you a wonderful source of Omega 3!


Serves 2 - can be adapted easily to serve more people!

  • 2 chicken breasts
  • 1 tbsp tamari sauce
  • knob of butter
  • 2 sprigs of rosemary
  • 6 new potatoes
  • 1 tbsp of flax seed oil
  • handful of mint
  • 2 cups of peas
  • 1 tsp of spirulina (optional)
  • 2 tbsp of goat cheese
  • S&P


  • Start by preheating the oven to 180. Using a piece of foil, place the chicken onto it and add butter, tamari and the rosemary. Fold into a parcel so the liquid can not escape. Cook the chicken for 20-25 minutes deeding on the size!

    Cut the new potatoes in half place over a pan and steam for 10-15 minutes.

    Meanwhile cook your peas, drain the water and mush them with goats cheese, 1/2 the mint and s&p. Once your happy with the consistency dd the spirulina and stir through.

    Take the potatoes off the heat and add the remainder of mint along with the flax seed oil!

    Take the chicken out of the oven and serve!!