Ingredients: Serves 2

  • 6 medium potatoes
  • 400 gm chicken thighs or breast pieces
  • few florets of broccoli
  • 1 zucchini
  • 1 carrot
  • 1 red onion
  • few cherry tomatoes
  • a small piece of cucumber cut in cubes
  • 1/2 medium capsicum
  • 2 -3 cloves of garlic
  • 1 tbsp of chopped rosemary or any other favourite herb
  • coconut oil for cooking


  • 1 to 2  tbsp olive oil
  • 2 to 3 tbsp mayonnaise
  • juice of 1/2 lime
  • tamari / soy sauce to taste
  • salt and pepper to taste



Steam or boil potatoes, cut in cubes. Heat some coconut oil in a pan. Fry the onions and garlic, add the potatoes and rosemary and pan fry them until slightly brown, take out in a plate. Heat some coconut oil in the pan  and cook the chicken until well done, add tamari, salt and pepper at the end and roast a bit until nice brown. Take it out in a plate. Saute the carrot, broccoli, zucchini and capsicum until tender, add some tamari, salt and pepper at the end and brown them a bit. In a large bowl, mix the potatoes, chicken, cooked veggies, fresh tomatoes and cucumber. Drizzle lime juice, olive oil and mayonnaise and mix well. Taste and see if you need any further salt etc. Serve warm with a side of fresh green salad if you prefer.

Ayurvedic and Nutritional Properties:

This is a wholesome dish for lunch or dinner. Packed with protein, good fats, minerals and vitamins from veggies an good fibre. A nourishing and satisfying dish for all constitutions, esp grounding and balancing for Vata and Pitta.