Nutritious and Healthy Recipes
Tried and tested by ANH Coaching
Based in Bath, serving the UK
Overnight protein oats
Adapt this recipe for easy overnight oats to suit your tastes. You can add dried fruit, seeds and nuts to give the dish more texture. It’s so easy yet delicious!
Serves 1, Total time = 5 minutes
MACROS
Calories – 500 kcal
Carbs – 52g
Fats – 4g
Protein – 56g
Fibre – 8g
INGREDIENTS
50g oats
30g Whey protein powder
200g Arla Protein yogurt
100g frozen or fresh berries
COOKING INSTRUCTIONS
Place all contents into airtight container
Mix using a fork or spoon
Leave overnight
Enjoy!
Tandoori chicken thighs
A delicious tandoori chicken dish that can be served in a salad, in a tortilla or simply enjoy as a flavoursome snack!
Serves 4, Total Time = 40 minutes
MACROS
Calories (without wrap) – 450
Carbs – 6
Fats – 29
Protein – 38
Fibre – 4
INGREDIENTS
8 chicken thighs
200ml natural yogurt
3 tbsp Tandoori curry paste
Squeeze of lemon juice
Pinch of salt and pepper
COOKING INSTRUCTIONS
In a large bowl or airtight container, mix together the yogurt, tandoori paste, lemon juice, salt and pepper.
Using a sharp knife cut two slits in each chicken which will allow the marinade to get into the centre of the chicken thigh for a more delicious taste
Mix the chicken thighs with the tandoori sauce
Leave in the fridge for at least an hour or if you can overnight
Grill the chicken breast for 8-10 minutes each side (or until the juices of the chicken are clear) adding extra marinade as you turn the chicken
Whilst the chicken is being grilled make a green salad or simply get a whole wheat wrap
Enjoy!
Tandoori chicken thighs
A delicious tandoori chicken dish that can be served in a salad, in a tortilla or simply enjoy as a flavoursome snack!
Serves 4, Total Time = 40 minutes
MACROS
Calories (without wrap) – 450
Carbs – 6
Fats – 29
Protein – 38
Fibre – 4
INGREDIENTS
8 chicken thighs
200ml natural yogurt
3 tbsp Tandoori curry paste
Squeeze of lemon juice
Pinch of salt and pepper
COOKING INSTRUCTIONS
In a large bowl or airtight container, mix together the yogurt, tandoori paste, lemon juice, salt and pepper.
Using a sharp knife cut two slits in each chicken which will allow the marinade to get into the centre of the chicken thigh for a more delicious taste
Mix the chicken thighs with the tandoori sauce
Leave in the fridge for at least an hour or if you can overnight
Grill the chicken breast for 8-10 minutes each side (or until the juices of the chicken are clear) adding extra marinade as you turn the chicken
Whilst the chicken is being grilled make a green salad or simply get a whole wheat wrap
Enjoy!
Gluten free pasta arrabiatta with chicken
A high protein spicy pasta dish best served with chicken, but chicken could be replaced with tofu or Quorn chicken pieces for a lovely vegetarian dish. Can also be served with a grating of parmesan cheese and a green salad.
Serves 1, Total time = 30 minutes
MACROS
Calories – 620 Kcal
Carbs – 66g
Fats – 5g
Protein – 72g
Fibre – 9g
INGREDIENTS
200g Chicken breast
200g chopped tomatoes
75g uncooked red lentil fusilli
2 tomatoes on the vine
1 crushed garlic bulb
½ red chilli
½ red bell pepper
1 tbsp Olive oil
Fresh basil
Pinch of salt and pepper
COOKING INSTRUCTIONS
1. Pour the olive oil into a large frying pan on a medium heat and place the sliced chicken breast into the pan browning all sides
2. Once the chicken is brown remove from the pan and place to one side
3. Add the vine tomatoes to the pan ensuring they are chopped into small pieces
4. Fry the tomatoes on a high heat for 5 minutes and then lower the heat and add the garlic and chilli, frying for a further 2 minutes
5. Add the chopped tomatoes, bell pepper and chicken to the sauce and fry for a further 20 minutes
6. During this time, cook the fusilli according to instructions
7. Add the fusilli to the sauce
8. Serve topped with basil and with a green salad