I hear this question almost every day, “How do you eat so much chicken, it’s so dry and bland!” The short answer is I don’t. I really enjoy cooking so I make chicken in bulk and create some really exciting dishes. The same goes for when I’m prepping for a show, the more interesting my nutrition is the easier it becomes to get shredded for a show or a shoot!

So today I’m going to share with you my 4 favourite chicken recipes:

1. Chicken and Chorizo Jambalaya

Nutritional Facts

Serving Size: 1 Serving (makes 10 servings)

• Calories: 292
• Protein: 50 grams
• Carbs: 0.4 grams
• Fat: 10 grams

Cooking Instructions

Ingredients:

• 1.5kg fresh chicken breast
• 200g spicy chorizo
• 10g coconut oil
• 400g plum tomatoes
• 3 salad peppers
• 3 onions
• 400ml chicken stock
• 4tbsp Cajun seasoning

Directions:

1. Begin with heating the coconut oil in the pan.
   
   
2. Cook the chicken for 5-10 minutes until golden and then set aside.
   
   
3. Tip in the vegetables and cook for 3-4 minutes until soft.
   
   
4. Then add in the Cajun seasoning and cook for 5 additional minutes.
   
   
5. Stir the chicken back in and add the tomatoes and stock.
   
   
6. Add in the cooked chopped chorizo and cover and simmer for 20-25 minutes to allow flavours to develop.
   
   
7. Enjoy!

2. Jerk Seasoned Chicken Breast

Nutritional Facts

Serving Size: 1 Serving (makes 10 servings)

• Calories: 209
• Protein: 45 grams
• Carbs: 0.5 grams
• Fat: 3 grams
  
  

Cooking Instructions

Ingredients:

• 1.5kg chicken breast/ thighs
• 4 tbsp jerk seasoning
• 4 tbsp almond milk
• 2 green chilli
• 2 spring onions
• 4 cloves of garlic
• 1 tbsp of grated ginger zest and juice of 2 limes

Directions:

1. Heat oven to 200/180c fan oven.
   
   
2. Blend ingredients together in a food processor.
   
   
3. Stir in the limes zests and juice, add salt and pepper to taste.
   
   
4. Slash the breast down halfway and smear over the paste making sure to get into the slice to keep the chicken juicy.
   
   
5. Roast in the oven for 45-50 minutes until golden brown and cooked through.
   
   
6. Enjoy!
   
   

3. Spicy Chicken and Bean Stew

Nutritional Facts

Serving Size: 1 Serving (makes 10 servings)

• Calories: 249
• Protein: 48 grams
• Carbs: 6.9 grams
• Fat: 3.2 grams

Cooking Instructions

Ingredients:

• 1.5kg chicken breast/thighs
• 1 tbsp coconut oil
• 4 onions chopped
• 3 garlic cloves
• 3 red chillies
• 250g salad peppers
• 400g chopped tomatoes
• 420 kidney beans
• 800g butter beans
• 400ml hot chicken stock
  
  

Directions:

1. Heat the oil in the casserole dish, brown the chicken and then place aside.
   
   
2. Tip in the onions, garlic and chillies, then fry for 5 minutes until soft.
   
   
3. Add in the peppers, tomatoes, beans and hot stock.
   
   
4. Put the chicken back on top, half-cover with a lid and cook for 50 minutes, until the chicken is tender.
   
   
5. Enjoy!

4. Spicy Piri-Piri Chicken

Nutritional Facts

Serving Size: 1 Serving (makes 10 servings)

• Calories: 211
• Protein: 45 grams
• Carbs: 1 gram
• Fat: 3 grams
  
  

Cooking Instructions

Ingredients:

• 5kg chicken breast/ thighs
• 6 tbsp piri-piri marinade
• 1 tbsp of coconut oil
• 4 salad peppers
• 1 bunch of spring onions
• 8 tbsp of tomato puree
• 2 tbsp smoked paprika
  
  

Directions:

1. Heat oven to 200/180c fan oven.
   
   
2. Slash each piece of chicken, so the marinade can really get into the chicken.
   
   
3. Pour over the sauce and leave in the fridge to marinade.
   
   
4. Cook for 30 minutes, then increase heat to 220/200c fan oven and cook for 15 minutes until the skin is crispy and golden.
   
   
5. When the chicken is almost ready, heat the oil in a frying pan.
   
   
6. Cook the peppers and white parts of the spring onions for 5 minutes.
   
   
7. Tip in the puree and paprika, making sure to stir.
   
   
8. Enjoy!

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