Straight from the mind of Rob our head chef and one of the recipes from our upcoming Meal Prep manual. This is a real crowd favourite from our former meal prep menu.

Thank me later………

  • Carbs
  • 558
  • Protein
  • 39g
  • Carbs
  • 60g
  • Fat
  • 18g per serving
  • 200g rolled oats (blitz in a blender)
  • 4 chicken breasts – butterflied
  • 20g curry powder
  • 2 eggs (beaten)
  • 2 packets of microwaveable brown rice
  • 3 tbsp mango chutney
  • stir fry veg – I like pepper, kale, red and white cabbage and shaved carrot but any will do!
  • Salt and pepper spice mix – like this ONE
  • Golden sauce – like this ONE
  • Drizzle of sunflower oil
  • Salt and pepper
  • Preheat oven to 190’c/Gas mark 6
  • Sprinkle the curry powder onto the chicken breasts, turn and sprinkle the other side.
  • Dip the chicken in the egg and then the oats to cover. Place on a tray lined with greaseproof paper.
  • Drizzle the chicken with oil and salt and pepper rice mix. Place in the oven for 12 minutes, turn and cook for a further 8 minutes until crisp.
  • Meanwhile, mix the rice and mango sauce and season. Place in a microwaveable bowl.
  • In a pan boil some water and place in a cube of golden curry sauce per person and whisk. Allow the sauce to simmer for 5 minutes to reduce to a nice, thick consistency.
  • When the chicken is ready remove for the oven and place on a chopping board to rest, sprinkle with salt & pepper mix.
  • Cook the rice in the microwave for 2 minutes.
  • At the same time stir fry the vegetables in a little oil.
  • Bring everything together in bowls, place the rice and vegetables together with the chicken on top and drizzle with sauce.

For more recipes check out our BLOG

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