Nutritious and delicious, quick and simple to prepare, these colourful ideas for lunch and supper will keep you glowing with health as your training regime ramps up

PERIPERI CHICKEN SALAD

A hearty chicken quinoa salad augmented with Greek yoghurt

361kcals per serving|| Serves 2|| Prep 5 mins|| Cooking 15 mins

• 200g Peri Peri chicken strips

• 250g mixed salad leaves

• 100g quinoa, ready prepared

• 1 avocado, roughly chopped

• 100g cherry tomatoes halved

LIME AND YOGHURT DRESSING

• 2 tbsp Greek yoghurt

• 1 lime, zested and juiced

• ½ tsp cumin

• 1 garlic clove, minced

• 2 tbsp white wine vinegar

1 Spray a large, heavy-based non-stick frying pan with your low calorie cooking spray and place over a high heat, adding your Peri Peri chicken strips. Fry for 8-12 minutes. As your chicken cooks, turn it occasionally so it browns evenly. If your chicken strips brown too quickly, reduce the heat to medium-low.

2 Cook until the juices run clear (170˚C on an instant-read thermometer).

3 In a bowl combine your mixed salad leaves, avocado, cherry tomatoes and quinoa.

4 Create your salad dressing by mixing together your lime, yogurt, garlic, vinegar and cumin, whilst whisking in your olive oil.

5 Place your chicken onto your salad and drizzle with your dressing.

ACEAVOS

Avocados include iron, copper and potass ium and are a good source of folate.

PARMESAN CHICKEN LETTUCE BOATS

A stir-fry bursting with flavour

413kcals per serving|| Serves 2 Prep 5 mins|| Cooking 15 mins

• 2x 200g chicken breast fillets

• 10g mixed herbs

• 1 Dr Zak’s Protein Bread, or similar

• 1 tbsp onion powder

• Salt and freshly ground pepper

• 50g finely grated parmesan cheese

• 1 avocado

• 80ml tomato salsa

• 2 egg whites

• 4 cos lettuce leaves

1 Preheat your oven to 200°C. Toast a slice of protein bread in the toaster for 2-3 minutes until dry. Pop into a blender with the parmesan, herbs and onion powder, along with a pinch of salt and pepper.

2 Slice the chicken breasts in half horizontally, then into thin strips. Dip into the egg whites before covering evenly with the breadcrumbs. Leave to dry for 2 minutes.

3 Place the chicken on a baking tray and bake for 10 minutes on each side. Dice the avocado and separate the lettuce leaves.

4 Take the chicken out the oven, fill each lettuce boat with chicken, salsa and the avocado.