Salad with tomatoes, chicken, olives and bread 455 kcal

Ingredients

Green olives – 20g

Brown bread  – 50g

Romain lettuce – 100g

Red onion – 55g

Tomatoes – 130g

chicken breast – 155g

Instructions

1. Toast the bread and then cut it into smaller pieces.
2. Rinse the lettuce and tomatoes. Slice  the lettuce and dice the tomatoes. peel and slice the onion.
3. Mix all the ingredients in a bowl and top with the toasted bread pieces.

Pasta salad with basil, mozzarella and chicken 1080 Kcal

Ingredients

Mozzarella 18% fat – 40g

Whole wheat pasta, uncooked – 65g

Chicken breast – 225g

Basil, fresh 1/2 handful

Instructions

1. Cook the pasta according to the instructions on the packet in a pot of lightly salted water.
2. Finely chop the basil. Cut the mozzarella into smaller pieces.
3. Mix all the ingredients in a bowl and season with salt and pepper.

Chicken korma with rice 909 kcal

Ingredients

Basmati rice uncooked – 55g

Brown onion – 100g

Coconut milk – 125g

Chicken breast fillet, raw – 250g

Turmeric – 1/2 tsp

Ground coriander – 1 tsp

Garam masala – 1 tbsp

Chilli powder 1/2 tsp

Ginger fresh 1-2 tsp

Garlic clove 1-2 pc

Instructions

1. Peel and finely chop the onion. Slice the chicken into smaller pieces.
2. Rinse the rice prior to cooking. Add to a pot of lightly salted water and cook according to the instructions on the packet.
3. Meanwhile, bring a frying pan to a medium heat and lightly fry the onions until they begin to turn golden. Add the garlic, ginger, turmeric, ground coriander and chilli powder. Season the chicken with salt and add it to the pan. Fry until golden.
4. Add the coconut milk and garam masala to the frying pan and cook for a further 10 minutes on a low heat or until the chicken is no longer pink in the middle. Season with some extra salt to taste if required.
5. Serve the chicken korma with the rice and enjoy.

 

Tuna, Rice with avocado 805 Kcal

 

Ingredients

Peanut 35gg

avocado, fresh – 95g

Brown rice 125g

Tuna, in water, tinned – 185g

 

Instructions

1. Drain the tuna, cut the avocado in half and remove the stone. Use a spoon to scoop out the flesh and slice it.
2. Mix the tuna and avocado together in a bowl. Season with salt, pepper and other herbs or spices of your choice.
3. Rinse the rice and cook it according to package instructions. Set aside.
4. In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

5. Slowly add warm water while stirring until the sauce reaches your desired thickness.