This traditional warming Italian chicken dish is infused with fresh fragrant rosemary and packed with black olives and tangy sundried tomatoes alongside sweet potato mash.
For a lighter taco, we use crisp gem lettuce to wrap up the spiced chicken and sweet tahini dressed beetroot.
A creamy spiced curry with tender chicken thighs, spinach, red pepper and organic jackfruit from Sri Lanka. The delicious red rice has a nuttier flavour than brown rice.
Figs add a burst of sweetness to the warming blend of Baharat spices, coating the chicken.
A vibrant oven-baked dish of smoked paprika, oregano and garlic chicken on a bed of roasted yellow pepper, cherry tomatoes, cavolo nero and sun-ripened black olives.
Instead of tortillas, we've used delicious rainbow chard in our enchiladas and stuffed these with smoky spicy beans, topped with creamy avocado chunks. A mindful version of a Mexican classic.
We've stuffed chicken breasts with Mediterranean flavours of sundried tomatoes and black olives and served these with crispy baked hasselback potatoes, sprinkled with fragrant fresh rosemary.
Wild garlic has just come into season and these rich bright green leaves make a wonderful quick pesto with the tasty addition of pine nuts.
Fragrant chicken thigh skewers marinated in fresh lemongrass and ginger on a bed of vegetable noodles, drizzled in a peanut sauce, packed with dietary fibre and protein.
Harissa is a spicy paste made from chilli, a perfect partner to chicken and avocado. We have also paired this with the sweet flavour of squash.
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