Get yourself in the wellness - mood!

Try this delicious, healthy recipe from our partnering wellness resort 'Chiva Som' in Thailand (Hua Hin).

They have won many international awards for outstanding spa cuisine! 

Chiva Som provides healthy cuisine but with so many flavors, you will never notice it’s good for you. They will introduce you to the freshest produce delicately mixed with fresh herbs and spices to create flavors that will scintillate the senses and create a delicious dining experiences. Their view of spa cuisine is that the moderation should be in the ingredients, not the flavor.

Your culinary senses will be treated when you check in to Chiva-Som. Check out their current special offer: here 

Roast Chicken with Broad Bean Olive Tapenade and Lemon Pickle

Ingredients
80 g Chicken breast, skinless
50 g Broad beans, cooked
20 g Green olives, chopped
3 g Pickled lemon zest
2 tsp Soy sauce
1 tsp Lime juice
Pinch White peppercorn

For the Bok Choy
30 g Fresh tomatoes
30 g Bok Choy
2 tsp Soy sauce
0.5 tsp Honey
Pinch Black peppercorn crushed

Garnish
10 g Green olives
Pickled lemon zest, julienned

Method

1. Blend the broad beans, chopped green olives and pickled lemon zest in food processer until smooth, then season with the soy sauce, white peppercorn and lime juice and blend it again until mixed well.
2. Coat the chicken breast with the board bean and green olive mixture then put on a baking tray and cover. Bake at 100°C for 20 minute or until cooked. Slice and put on a plate.
3. Sauté the bok choy with tomato, soy sauce, honey and black peppercorn, then put beside the chicken on the plate.
4. Decorate with green olives and pickled lemon zest.

Nutrients Per Serving
Kilocalories161.4 kcal
Protein23.5 g
Carbohydrate10.2 g
Fat, Total2.6 g
Serves1