We’ve selected our favourite “Revolution approved” recipes which are quick, easy, healthy and tasty!

Mexican chicken stir fry with rice

Mexican chicken stir fry with rice
Protein 63g
Carbs 48g
Fat 23g
Kcal 651


  • 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

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

Chilli con carne with Tenderstem broccoli and peas
Protein 51g
Carbs 23g
Fat 15g
Kcal 431


  • 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

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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