Sichuan Chicken Potato Stir Fry
A peppery Sichuan-style chicken and potato stir fry with chili crisp and garlic. 50g of protein and a serious kick of flavor without the heaviness.
Cal
500
Protein
50g
Carbs
30g
Fat
9g
Per serving · 500g
Prep
20 min
Cook
20 min
Total
4-
Method
- 01In a large wok over medium high heat, add 1/2 the oil and sauté the chicken until browned. Remove from pan and set aside.
- 02Add in the onion and potato. Cook for 5 minutes or until they become translucent around the edges. Salt to preference.
- 03Then add the rest of the veg and cook until tender (5-8 minutes). Add water if they stick or burn.
- 04Add in the chicken, all of the sauce items, and red pepper to taste.
Keep cooking.
Vietnamese Lemongrass Chicken Rice Bowls
A Vietnamese-inspired rice bowl built around lemongrass-marinated chicken breast, cilantro-lime jasmine rice, and quick-pickled vegetables. Keeps the bright, sweet-salty profile of com ga nuong xa while landing 57g of protein and just 9g of fat per serving. Built for the week and made to survive a Tuesday.
- Cal
- 515
- Pro
- 57g
- Carb
- 49g
- Fat
- 9g
Creamy Moroccan Tuna Power Salad
A bold, lemon-forward Moroccan-inspired tuna salad made creamy with non-fat Greek yogurt. High protein, low fat, meal-prep friendly, and stable for up to 5 days refrigerated.
- Cal
- 380
- Pro
- 58g
- Carb
- 20g
- Fat
- 6g
Lighter Shepherd's Pie
A lighter take on classic shepherd's pie, featuring a savory lean meat and vegetable filling topped with creamy cauliflower and potato mash for comforting flavor without the heaviness.
- Cal
- 488
- Pro
- 53g
- Carb
- 45g
- Fat
- 11g