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[RECIPE] Red pepper and walnut/pecan dip with raw vegetables and chicken strips

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.



  • Quality Protein
    • Half a cooked and cooled chicken breast
    • Quarter cup cottage cheese
  • Vegetables/Fruit
    • Chunk of cucumber
    • 5 or 6 raw green beans
    • 3 or 4 cherry tomatoes
    • Raw baby peppers
    • 1 red bell pepper for roasting
  • Smart Carbs
    • 1 big raw carrot
  • Healthy Fat
    • 5 pecans or walnuts
  • Herb, spices and extra
    • 2 ml cayenne spice
    • Salt 
    • Pepper
    • Squeeze lemon juice

Find your Sleekgeek Asijiki Brands spices over here


  • Chopping board
  • Knives
  • Blender
  • Pot to boil chicken 


  • Put a pot on and boil the skinless breast until cooked through. Remove from the water and leave to cool.
  • Wash the cucumber, carrot, cherry tomatoes, green beans and peppers.
  • Rub the bell pepper with a tiny bit of olive oil and place it in the oven/ air fryer at 200’C to roast until the skin is blackened (about 10 minutes)
  • In the meantime peel your carrot and cut into sticks, cut the cucumber into batons, top and tail the green beans and get the cherry tomatoes ready.
  • Carefully slice half the cooled chicken breast.
  • Remove the blackened pepper from the oven and plunge it into icy cold water.
  • Peel off the blackened pepper skin and de-seed the pepper.
  • In a blender add half the skinless red pepper, the cottage cheese and the walnuts/pecans and blend to a dipping consistency.
  • Season the mixture with cayenne spice, a squeeze of lemon juice and salt to taste.


  • Arrange all the crunchy vegetable sticks and the cherry tomatoes on the serving plate.
  • Add the sliced, cooled chicken breast pieces.
  • Serve your dip in a little bowl to dip the vegetables and chicken into.


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