I’m a firm believer in at least one cheat-meal per week. Occasionally two if I’m having one of “those” weeks. One cheat meal isn’t going to mess up your entire clean eating regime, as long as you go straight back to it and don’t fall off the wagon completely. It helps me to satisfy my cravings, which I feel only become stronger if I ban something completely.
A cheat-meal however, does not mean binging on donuts and Mac Donalds all day, leaving you feeling disappointed and unmotivated the next day. Rather allow yourself ONE of those chocolate brownies you’ve been craving the whole week or your favourite pizza from that restaurant down the road. This approach will satisfy your craving but still keep your body and mind in a healthy routine rather than confusing it with yo-yo eating.
On the topic of cheat meals this chicken recipe is definitely that but it’s also a HUGE crowd pleaser. Covered in so many delicious, guilty pleasures how could it not be. We chose to pair it with slightly healthier but still comfort food sides. Thinly sliced, baked sweet potato and a carrot and beetroot salad, with a tangy lemon and honey dressing.
½ cup of tomato sauce (ketchup)
½ cup of peach (or other) chutney
½ cup of mayonnaise (I like helmans light)
1 tsp of salt
½ tsp of black pepper (or to taste)
8 chicken pieces (I like thighs)
Pre-heat the oven to 200°C and place the rack in the middle of the oven.
In a large casserole dish combine the sauce ingredients. Add the chicken pieces and coat well with the sauce leaving them skin side up. Bake in the oven for about 1 hour. Until the sauce is sticky and browning on top. Rebased the meat if needed while cooking.
After removing the chicken from the oven, cover it with the lid or tin foil and allow it to rest for 10 minutes before serving and serve with your favourite veggies and starch.
For the sweet potato chips
1 – 2 kg of sweet potatoes (they cook down a lot)
1/4 cup of olive oil
1 tbsp salt (or to taste)
This is my absolute favourite way of cooking sweet potatoes. They come out sticky, crispy and chewy in consistency. So delicious!!
Pre-heat the oven to 180°C.
Thinly slice up sweet potatoes and place on a large oven tray. Add your olive oil and salt and rub them all over, being careful not to miss any.
Place into the oven and bake for 45-50min.
For the raw carrot and beetroot salad
6 carrots, match sticked
3 beetroot, match sticked*
*To see how to matchstick veg, click here
For the dressing
3 tbsp olive oli
1 tbsp lemon juice (or to taste)
1 tsp salt
1 – 2 tsp honey (or to taste)
1/2 tsp of garlic, crushed
1/3 tsp black pepper
Mix all ingredients together in a small bowl.
Pour over your salad and and garnish with some spring onion and sprigs of thyme.
Written by Gabi