As we step into the New Year, there’s no better time to take control of your well-being. Especially after all the celebrating, gatherings, and memory-making events, supporting your gut and liver health is a great way to start.

The liver is our body’s natural detoxifier and also is essential for metabolism. It plays a crucial role in filtering and processing our blood as it circulates through the body, removing harmful substances and toxins.

A well-functioning liver is not only vital for detoxification, but it also influences many other aspects of your health, including the regulation of cholesterol levels, bile production for digestive support, the metabolism of certain nutrients and the synthesis of essential proteins. Not to mention it supports your immune system – something everyone should have in mind while we brave the winter months.

Key aspects of this recipe that can help support your liver health include:

Healthy Fats and Omega-3’s – the use of extra virgin olive oil and avocado in this recipe gives you a healthy dose of monounsaturated fats, which are beneficial for liver health as they help reduce inflammation and support a healthy fatty acid profile.

Cruciferous Vegetables – broccoli in this recipe provides sulphur-containing compounds that support the breakdown and elimination of toxins from the body. It also offers a healthy serving of fibre for gut health, supporting your microbiome.

Adequate Protein – especially for liver function, protein is important for the generation of enzymes, repair, and production of blood clotting factors. Getting enough protein at each meal is also great for balancing your blood sugar levels throughout the day.

Try this recipe out today!


For the herb marinade:

  • ⅓ cup olive oil
  • 1 tablespoon lemon zest
  • 1 teaspoon finely chopped rosemary leaves
  • 1 teaspoon finely chopped thyme leaves
  • 1 teaspoon finely chopped parsley
  • 1 teaspoon lemon juice
  • salt and pepper to taste

For the chicken bowl:

  • 2 boneless skinless chicken breasts
  • salt and pepper to taste
  • ⅛ cup extra virgin olive oil
  • 2 cloves garlic, chopped
  • ¼ pound broccoli florets, steamed
  • ¼ pound haricots verts or green beans, steamed
  • 2 cups spinach leaves
  • 2 cups arugula leaves
  • 1 cup brown rice, steamed
  • 1 avocado, pitted and sliced

For the dressing:

  • ¼ cup extra virgin olive oil
  • zest and juice of 1 lemon
  • 2 tablespoons capers, in brine, roughly chopped
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely minced shallot
  • 2 tablespoons champagne vinegar
  • salt and pepper to taste


  1. First make the herb marinade by mixing all the marinade ingredients together. Use most of it to marinate your chicken the night before or at least 10 minutes before cooking. You will brush the rest over your chicken after it’s done cooking.
  2. To make the lemon-caper dressing, combine the lemon zest and juice in a mixing bowl. Add the chopped capers, Dijon mustard, shallot, and champagne vinegar and whisk together. While continuously whisking, drizzle in the extra virgin olive oil and whisk until emulsified. Season with salt and pepper to taste. You can make this in advance and keep it in the fridge until ready to use.
  3. Preheat a grill over high heat. Place your marinated chicken breasts on the grill and season with salt and pepper. Cook until halfway done (about 3 minutes). Flip the chicken breasts over to finish cooking on the other side. Once the chicken has reached an internal temperature of 165°F, remove it from the grill and cover, allowing the chicken to rest for at least 10 minutes before slicing.
  4. Meanwhile, heat the olive oil in a sauté pan until it lightly shimmers. Add the garlic and sauté until fragrant. Add the broccoli and haricots verts to the pan and toss briefly, then season with salt and pepper. Allow to cook until hot throughout.
  5. Plate the spinach and arugula in 2 wide bowls and place the rice directly on top if you’d like the spinach to wilt a little or on the side if you’d prefer to eat it more like a salad. Slice your grilled chicken breast, place it on top of the rice, and baste it with the remaining marinade. Serve with sliced avocado, pickled onions, seeded crackers, and lemon vinaigrette.

Recipe from Goop.

Recipe by Wholesomelicious.