CHICKEN AND CHORIZO JAMBALAYA

Need a dinner idea thats an absolute banger and ready in 30 minutes. Welcome to the Deep South. It’s Jambalaya time……….

Each portion is packing in  566 Calories/Protein 39/Carbs 62/Fat 18. Recipe serves 4.

Ingredients

  • 400g chicken breast in 1cm slices
  • 200g chorizo stick sliced into chunky half moons
  • 250g pilau rice
  • 1 medium onion, diced.
  • 2 sliced red peppers
  • 350ml of vegetable stock
  • 1 x 400g can of chopped tomatoes
  • 1 tbsp peri peri
  • 1 tbsp smoked paprika
  • 1 tsp chilli flakes
  • 1 tbsp tomato puree
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 1 tbsp sunflower oil

 

Directions

  • Heat a large pan on a medium heat on the hob and add a splash of sunflower oil. Add there chicken and brown off then set aside.
  • In the same pan add the onion and sauté for 4 minutes until brown. Add in the chorizo, peppers and spices and cook for a further 3 minutes. Then add in the puree and cook for another minute.
  • Add the rice, stock, tomatoes and chicken back to the pot and simmer for 20 minutes.
  • Check and stir from time to time and add more water where necessary.
  • When the rice is cooked through add the seasoning and lemon juice and stir through.
  • Careful, it’s filling! It also re-heats in the microwave amazingly so take the rest to work with you tomorrow!

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HERB CRUSTED PORK FILLET, GARLIC POTATOES WITH FETA, GREEN BEANS AND TOMATOES

A mixed contibution for this gem, Herb crust from Mr McGill, The rest from Mr Wilkinson. Garlic and feta potatoes are immense!

Each portion is packing in  542 Calories/Protein 46/Carbs 40/Fat 22. Recipe serves 2.

Ingredients

For the herb crust

  • 75g parsley
  • 75g chives
  • 2 tbsp grated parmesan
  • 2 tbsp breadcrumbs
  • 1 tbsp lemon zest
  • 1 tsp cracked black pepper
  • 1 tbsp sunflower oil

For the rest….

  • 300g of pork fillet (in two portions)
  • 2 tbsp dijon mustard
  • 300g maris piper potatoes
  • 50g feta
  • 2 cloves of garlic (minced)
  • 1 tbsp sunflower oil
  • 2 tbsp oregano
  • 200g green beans
  • 100g cherry tomatoes

Directions

  • Place the ingredients for the crust in a bowl and use a stick blender to blitz into a fine (slightly moist) crumb.
  • Remove any excess fat from the pork fillet, heat a small frying pan, splash in a little oil and seal all sides of the pork (no more than a minute). Place the pork to one side and allow to cool for at least 30 minutes.
  • Pre-heat your oven to gas mark 7 or 220 degrees.
  • Chop the potatoes into 1cm cubes. Place in a bowl and drizzle with a tbsp of oil, the oregano and garlic. Stir together until thoroughly combined. Place on a baking tray and into the oven for 40-50 minutes turning half way through.
  • With 20 minutes to go on the potatoes brush the pork fillet with dijon mustard and cover generously with the crumb.
  • Place the pork in the oven above the potatoes for 10 minutes. Allow to rest for 10 minutes afterwards.
  • Finally steam the green beans for 5 minutes then add to a frying pan with the tomatoes for 2 minutes.
  • Serve as shown in the picture. Sprinkle the potatoes with feta to finish.
  • Enjoy!

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