All Protein No Powder



Chicken and Pesto Salad

Ok this is a new lunchtime favorite of mine using left over cooked chicken, if you dont have left over chicken I have marinated the chicken in pesto and baked then added to the recipe.

  •  3 x Chicken Breast Cooked (approx 600g)
  • 50g  Total 0% Greek Yoghurt
  • 40 gram, Wild Fennel Tomato Pesto
  • 100g, Fine  GreenTrimmed Beans (Green Beans)
  • 100 g, Cherry Tomato
  • 100 g, Wholemeal Penne Pasta
  • Half Grated Carrot
  1. Place pan of water on hob to boil, once boiled add the pasta in, 5 mins before the pasta is cooked add the green beans in to cook.
  2. Drain and leave to cool
  3. In a seperate boil mix the greek yoghurt & pesto
  4. Slice cherry tomatoes in half and grate the carrot.
  5. Add the vegetables to the greek yoghurt and pesto mix, stir well.
  6. Add the pasta, green beans and cooked chicken
  7. Stir thoroughly and serve.

Total Meal: Serves 3.0 l Calories 356 l Protein 51 g l Total Fat 4 g l Carbohydrate 26g (Dietary Fiber 4g, Sugars 3g)


Satay Chicken Salad

Summer is here and I am very bored of my trusty salad lunches…so time to mix it up!

  • 200g chicken breast
  • 150g gem lettuce
  • 1/2 cucumber chopped
  • 1 Pomegranate
  • Bunch chopped coriander leaves

For the Marinade:

  • 1/2 Tablespoon Tamarind Sauce
  • 1/4 tsp cumin
  • 1 tsp Honey
  • 1 Garlic clove

For the Dressing:

  1. Mix the marinade ingredients together  (1/2 Tablespoon Tamarind Sauce, 1/4 tsp cumin, 1 tsp Honey, 1 Garlic clove)
  2. Slice the chicken and mix in to the marinade – refrigerate overnight
  3. For the dressing – mix the Peanut Butter with the lime and peri peri sauce. Add some water to give the right consistency.
  4. Prepare the salad ingredients – chop the gem lettuce, chop tomatoes and de-seed the pomegranate.
  5. Cook the chicken – either pan fry in non stick pan or oven bake.
  6. Add chicken to the salad, pour over the dressing and there you have it!

Tip: I take this for lunch and place the pomegranate and dressing in separate pots then mix with the rest when ready to eat.  You can also prepare the dressing and store in a glass jar in the fridge for a few days.  

Recipe from:
Serves 2.0 l Calories 324 l Protein 48 g l Total Fat 5 g l Carbohydrate 22 g (Dietary Fiber 2 g, Sugars 12 g)


Quinoa Tabbouleh Salad

Twist on a traditional tabbouleh by using quinoa – great meal prep dish.  I usually make enough for 2/3 lunches on a Sunday and then team with some chicken breast for a lovely lunch.

  • 150g Uncooked Quinoa (I also cheat on busy weekends and use Ready made quinoa)
  • Bunch of Parsley
  • Handful of Fresh Mint
  • Half a Red Onion (Tip – reduce the bite of red onion plunge into boiling water) 
  • 15 x Cherry Tomatoes
  • 1 Tablespoon Olive Oil
  • Juice of 1 Lemon
  • 1/4 Cucumber
  1. Cook the quinoa as per the instruction on the pack.
  2. Fluff up using a fork and allow to cool.
  3. Chop the Parsley, Mint, Cucumber, Red Onion, Cherry Tomatoes and Cucumber
  4. Mix the Dressing:  Olive Oil, Lemon Juice, Cracked Black Pepper and Sea Salt
  5. Combine quinoa with chopped herbs, salad items and dressing.

Serves 3.0 l Calories 135 l Protein 4 g l Total Fat 6 g l Carbohydrate 18 g (Dietary Fiber 3 g, Sugars 5 g)

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