Caesar salad with chicken and roasted potatoes 808 kcal

Ingredients

Kale  –  35g

Romain Lettuce  –  75g

Turkey bacon   –  100g

potato 395g

Chicken breast fillet, raw – 180g

Garlic clove 1-2 pc

Dijon mustard 1-2 tsp

Instructions

1. preheat the oven to 200 grade (gas) or 180 fan . Rinse and scrub the potatoes under cold water ( or peel them if you prefer), then cut them into wedges. Add the potatoes to a lined baking tray and cook them in the oven for approximately 30 minutes depending on their size or until soft. When done, let cool
2. Make the dressing by mixing the anchovies, garlic, lemon juice, and mustard in a food processor or blender. season with salt and pepper.
3. Rinse the vegetables. Chop the kale and lettuce into smaller pieces. slice the turkey bacon.
4. Fry the turkey bacon in a frying pan on medium-high heat with the cooking spray. add the chi ken after 5 minutes and fry until it is golden and cooked through and turkey bacon is crispy. Slice the chicken widthway afterwards. Season with salt and pepper.
5. Mix the vegetables and potatoes with the dressing in a large bowl.
7. Top the salad with the chicken, turkey bacon and grated parmesan and serve. enjoy.

Crispy chicken with soy sauce 896 kcal

Note

You may want to use the grill function in the oven for the last few minutes to make the chicken crispy

Ingredients

Coconut oil – 10g

Honey – 50g

Wheat flour – 60g

Chicken breast – 415g

Soy sauce – 2tbsp

Instructions

1. preheat the oven to 200C (gas) or 180C (fan).
2. Cut the chicken into bite- sized pieces.
3. Using 2 small bowls, add the flour to one and honey in the flour. be sure to coat all sides.
4. Melt the coconut oil in the microwave or in a pot on the stove. Add the chicken to a lined baking tray and drizzle over the oil. Bake for 12-15 minutes or until they are golden and crispy.
5. Serve the chicken with the soy sauce on the side as a  dip.

 

Chicken fajita 1080Kcal

 

Ingredients

Yoghurt – 30- 45 g

Sweetcorn tinned – 85g

Whole meal tortilla / wrap – 120g

Chicken breast fillet, raw – 275g

Fajita spice mix –  1-2 tsp

Instructions

1. Cut the chicken into smaller pieces and fry them in a pan on a medium-high heat until it is golden and cooked through, but not dry. Add some water and the fajita spice mix at the end.
2. Drain the sweetcorn.
3. Warm the tortilla according to the instructions on the packet or heat it in the oven at 250 C for 4 minutes to warm it through.
4. Spread the crème fraiche, sweetcorn & yoghurt. Put the chicken and coriander onto the tortilla and roll it up. Enjoy your meal!