More simple whole food weeknight dinners – Baked bruschetta chicken and Thai chicken salad

Who said that eating healthy, whole foods was difficult? These two simple dinners prove that it just takes a little bit of creativity to prepare tasty, whole food meals, even after a long day at work.

The Baked bruschetta chicken was inspired by a pretty crusty looking red onion left over from the previous weeks grocery shop. This meal took hardly anytime to prepare, and in fact, I did some weights at home while it was baking in the oven.

As for the Thai chicken salad, I had some bean sprouts and edamame from my latest visit to the Asian supermarket and thought they would be tasty in a salad.

Actually, that is not so creative after all, but hey, I ended up with two nutritious and easy dinners with protein from the chicken and vitamins, minerals, antioxidants and fibre from the vegetables.

Baked bruschetta chickenBaked bruschetta chicken with creamed spinach


1 or 2 chicken breast (for a light dinner share 1 chicken breast between two or if you are feeling hungry have a whole chicken breast per person)

1 red onion, diced

1 tomato, diced

¼ cup balsamic vinegar

1 clove garlic, minced

1 tablespoon dried basil or 2 tablespoons fresh basil, finely chopped (I didn’t have any fresh basil so I had to go with the dried option)



Creamed spinach

250 grams frozen spinach

¼ cup cottage cheese

Pinch of nutmeg


  • Mix together the diced red onion, tomato, balsamic vinegar, garlic and basil. Season with salt and pepper.
  • Butterfly the chicken breasts (I didn’t really do this properly; I made a half-assed attempt at it. Here is a link to the proper technique if you are willing to do take the time to do it properly
  • Place the chicken breasts on a baking tray lined with baking paper and spoon the bruschetta mixture over the top.
  • Bake in the oven at 180°C for about 30 minutes (my PhD was on Campylobacter jejuni, a bacterial species that lives in chickens and is the world’s leading cause of gastroenteritis so I am particularly paranoid about cooking chicken and tend to over cook it just to be safe).
  • For the creamed spinach, thaw the frozen spinach in the microwave for about 4 minutes. Mix in the cottage cheese, nutmeg, salt and pepper and serve with the Baked bruschetta chicken. Thai chicken salad

Thai chicken salad

Makes 2 serves


1 chicken breast, cut into thin strips

1 vegetable stock cube


2 tablespoons soy sauce

Juice of 2 limes

3 tablespoons coconut milk

1 clove garlic, finely minced

½ teaspoon ground ginger

¼ teaspoon chilli flakes


½ a 250 gram packet of bean sprouts

1 carrot, peeled into ribbons

1/3 red capsicum, cut into strips

1 cup cucumber, thinly sliced

½ a tomato, thinly sliced

1 cup shelled edamame

1 shallot, green part only, finely sliced


  • Mix together all the ingredients for the dressing.
  • Crumble the vegetable stock cube into a non-stick saucepan along with ¼ cup of water. Add the chicken along with half of the dressing. Cook the chicken over medium heat adding water as necessary to prevent sticking.
  • While the chicken is cooking, prepare the salad by mixing the bean sprouts, carrot, capsicum, cucumber, tomato, edamame and shallots in a large bowl. Serve the chicken over a serving of salad drizzled with the dressing.

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