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Recipes
We’ve selected our favourite “Revolution approved” recipes which are quick, easy, healthy and tasty!
Mexican chicken stir fry with rice
Protein63g
Carbs48g
Fat23g
Kcal651
Ingredients
15ml (1 tbsp) olive oil
50g white onion, chopped
60g red bell pepper, diced
1 ripe salad tomato, chopped
250g chicken breast, diced
1/4 tsp chilli powder
1/4 tsp coriander powder
1/4 tsp cumin powder
125g microwaveable basmati rice
Method
Heat the oil in a large frying pan or wok and add the onion and bell pepper. Sauté over a medium heat until the vegetables are soft. Add the tomato and cook for 2 minutes, stirring frequently.
Add the chicken and spices and stir well.Cook for 7-8 minutes, or until the chicken is cooked thoroughly. Remove pan from heat.
Microwave the rice, according to packet instructions. Serve.
Chilli con carne with Tenderstem broccoli and peas
Protein51g
Carbs23g
Fat15g
Kcal431
Ingredients
15ml (1 tbsp) olive oil
250g white onion, finely chopped
750g extra lean steak mince
1 green bell-pepper, finely diced
2 garlic cloves, finely chopped
400g tinned chopped tomatoes
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
100g Tenderstem broccoli
50g frozen peas
Method
Heat the oil in a saucepan over a medium heat and add the onion. Sauté for 3-4
minutes until soft. Add the mince and brown all over. Season well with salt and pepper.
Add the green pepper and garlic cloves and cook for 2-3 minutes until soft. Add the tinned tomatoes and spices and stir well. Cover and simmer for 15-20 minutes.
Add the kidney beans to the chilli sauce and cook for 10 minutes.
Meanwhile, steam the broccoli for 3-4 minutes, until cooked to your liking.
Place the peas in a saucepan of boiling water. Reduce heat and simmer for 2-3 minutes. Drain well. Makes 4 portions.
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