under 650kcal

Tender honey soy glazed chicken strips, creamy radish slaw and crispy shallots all in one – we promise, this combo
is love at first bite! And second bite, and third bite... Pack it up and enjoy it for a lunch that'll be the envy of all.

Honey Soy & Sesame Chicken Strips with Radish & Peanut Slaw Quick Prep | Ready in 15 | Serves 2

olive oil

2.5 tbs soy sauce

tsp honey

sachet sesame seeds

chicken breast strips

radishes

coriander

lemon

carrot

slaw mix

peanuts

mayonnaise

crispy shallots

In a small bowl, combine the soy sauce, honey and sesame seeds. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken breast strips until cooked through, 3-4 minutes each side. In the last 30 seconds, add the honey soy mixture to the pan, turning the chicken to coat. Transfer to 2 small heatproof containers. Pour over any remaining pan juices. Refrigerate.

While the chicken is cooking, thinly slice the radish. Roughly chop the coriander. Slice the lemon into wedges. Grate the carrot. In a large bowl, combine the radish, coriander, carrot, slaw mix and crushed peanuts.

Divide the mayonnaise, a generous squeeze of lemon juice and a drizzle of olive oil between two separate containers. Season with salt and pepper, then stir to combine. Top with the slaw. Refrigerate. TIP: Keeping the chicken separate will help keep the slaw fresh! TIP: Packing the dressing on the bottom keeps the slaw crisp overnight!

At lunch, microwave the chicken for 2-3 minutes, or until heated through. Toss the slaw to combine. Top with the chicken and sprinkle with crispy shallots. Serve with any remaining lemon wedges.

Forget takeout: the path to sweet-and-savory dinner bliss is as simple as breaking out a fry pan. In this easy recipe,
chicken, pepper, and caramelised onion are coated in tantalizing oyster sauce and peanuts are transformed into the
perfect crunchy topping. Everything comes together over a steamy bed of rapid rice. The results? A symphony of
flavors and textures that are so delicious, you might just lick the plate.
This recipe is under 650kcal per serving

Easy Pepper & Onion Chicken Stir-Fry with Crushed Peanuts & Rapid Rice

baby broccoli

basmati rice

½ sachet Black Peppercorns

tub caramelised onion chutney

oyster sauce

soy sauce

chicken

Boil a kettle of water. Half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and set aside.

While the rice is cooking, cut the baby broccoli into bite-sized pieces. Thinly slice the carrot into half-moons. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin.

SPICY! Black peppercorns can be hot, add less if you’re sensitive to heat! In a large frying pan, heat a generous drizzle of olive oil over a high heat. Add the diced chicken, baby broccoli and carrot, then season and cook, tossing occasionally, until browned and cooked through, 5-7 minutes. Remove from the heat. Stir through the crushed black peppercorns, caramelised onion chutney, oyster sauce and a drizzle of soy sauce.

Divide the rice between bowls. Top with the pepper and onion chicken stir-fry. Garnish with the crushed peanuts.

It’s schnitty night, tonight! Coat chicken in our classic panko mix for a crispy golden result. Then, to amp up
the flavour, serve it with the best mustard mayo around town. No need to head to the pub for a meal like this!
This recipe is under 650kcal per serving.

Quick Chicken Schnitzel & Mustard Mayo with Cherry Tomato & Almond Salad

pear

punnet cherry tomatoes

chicken breast

tbs plain flour

salt

eggs

panko breadcrumbs

almonds

honey

mixed salad leaves

mustard mayo

Cut the lemon into wedges. Thinly slice the pear. Halve the cherry tomatoes.

Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick.

In a shallow bowl, combine the plain flour, the salt and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken breast into the flour mix, followed by the egg and finally in the breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high heat. Toast the slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the schnitzels, in batches, until golden and cooked through, 2-4 minutes. Transfer to a plate lined with paper towel. TIP: If needed, add extra oil to stop the schnitzel from sticking to the pan.

In a medium bowl, combine a squeeze of lemon juice, honey and a drizzle of olive oil. Season to taste. Add the pear, cherry tomatoes and mixed salad leaves. Toss to combine.

Divide the chicken schnitzel and cherry tomato salad between plates. Sprinkle with the toasted slivered almonds and serve with any remaining lemon wedges and the mustard mayonnaise.

Give chicken schnitzel an Asian-style twist by serving it with a delectable katsu sauce and a crisp Japanese
slaw. It's such a crowd-pleasing combo that's surprisingly low-carb! You'd better prepare for repeat requests!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Asian Chicken Schnitzel & Katsu Sauce with Japanese Slaw

snow peas

katsu paste

water

¾ packet panko breadcrumbs

sesame seeds

cabbage mix

brown sugar

butter

sachet Southeast Asian Spice Blend

Japanese dressing

Trim and thinly slice the snow peas lengthways. In a medium bowl, combine the katsu paste and water.

Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. In a shallow bowl, combine the Southeast Asian spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs (see ingredients) and mixed sesame seeds. Dip the chicken into the spice mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. Fry the crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

While the chicken is cooking, combine the snow peas, shredded cabbage mix and Japanese dressing in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.

Wash and dry the frying pan and return to a medium-high heat. Add the katsu mixture and cook, whisking, until slightly reduced, 2-5 minutes. Add the brown sugar and butter and stir to combine.

Slice the Asian chicken schnitzels. Divide the schnitzel and Japanese slaw between plates. Top the chicken with the katsu sauce.

Couscous speckled with veggies and mint is a winning side dish – it’s fast, fresh and full of flavour. Serve it next to gently seared salmon and a lemony yoghurt, then add a sprinkling of toasted almonds for extra goodness and crunch. This meal is a star performer!

Seared Salmon & Herbed Couscous with Lemon Yoghurt & Toasted Almonds

garlic

water (for the couscous)

vegetable stock

couscous

tomato

mint

onions

baby spinach leaves

Greek-style yoghurt

water (for the dressing)

salmon

Finely chop the garlic. In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the water (for the couscous) and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.

Finely chop the tomato. Pick and roughly chop the mint leaves. In a medium bowl, combine the tomato, 1/2 the mint and a drizzle of olive oil. Season with salt and pepper. Set aside. Thinly slice the spring onion. Roughly chop the baby spinach leaves. Zest the lemon to get a good pinch, then slice in half.

In a small bowl, combine the Greek-style yoghurt, a squeeze of lemon juice and the water (for the dressing). Season with salt and pepper, drizzle with a little olive oil and mix well. Set aside.

Heat a medium frying pan over a medium-high heat. Add the flaked almonds and cook, tossing, until toasted, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with a paper towel and season both sides with salt and pepper. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on the thickness). Remove from the heat to rest. TIP: Patting the skin dry helps it crisp up in the pan! Salmon can be served slightly blushing pink in the centre.

While the salmon is resting, add the spring onion, baby spinach, lemon zest and the remaining mint to the couscous. Drizzle with a little olive oil and mix well to combine. Season with salt and pepper.

Divide the herbed couscous between plates. Top with the seared salmon and tomato salsa. Spoon over the lemon yoghurt and sprinkle with the toasted almonds. TIP: For the Calorie Smart option, serve without the toasted almonds.

Brimming with a vibrant veggie medley and hearty lentils, this pesto-adorned minestrone is comfort in a bowl - without the carb overload. And who needs croutons when you have umami Parmesan crisps?
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Unfortunately, this week's butter beans were in short supply. Some customers will receive lentils instead of butter beans. Don't worry, the recipe will be just as delicious!

Roast Veggie Minestrone with Basil Pesto & Parmesan Crisps

zucchini

capsicum

silverbeet

lentils

tomato paste

sachet garlic & herb seasoning

vegetable stock powder

basil pesto

Parmesan cheese

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. Roughly chop capsicum. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Finely chop garlic. Roughly chop tomato. Thinly slice silverbeet. Drain lentils (see ingredients).

• On a second lined oven tray, place the grated Parmesan cheese in even circles to make two per person. • Bake until the cheese is golden and crisp around the edges, 6-8 minutes (these can burn fast, so keep an eye on them!). TIP: The Parmesan crisps will crisp up as they cool.

• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Cook tomato paste and garlic, stirring until fragrant, 30 seconds. • Add tomato, water, garlic & herb seasoning, vegetable stock powder, butter and brown sugar. Reduce heat and simmer, 3-4 minutes. • Add silverbeet, lentils and roast veggies and continue to simmer, until silverbeet has wilted, 1-2 minutes. Season with pepper.

• Divide roast veggie minestrone between bowls. • Serve topped with basil pesto and Parmesan crisps.

Glistening with a sticky sauce that's the perfect ratio of savoury to sweet, once you try this tender teriyaki beef recipe, you'll
never go back to the takeaway version. 
This recipe is under 650kcal per serving.

Quick Teriyaki Beef & Veggies with Rapid Rice & Sesame Seeds

sachet chicken-style stock powder

beef strips

½ packet teriyaki sauce

sweet chilli sauce

Asian greens

• Boil the kettle. • Half-fill a medium saucepan with the boiled water. Add basmati rice and chicken-style stock powder and cook, uncovered, over a high heat until tender, 12 minutes. Drain and return to the saucepan.

• While rice is cooking, roughly chop capsicum and Asian greens. • Finely chop or crush garlic.

• In a large frying pan over a high heat, add a drizzle of olive oil. When the oil is hot, cook beef strips, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Lower the heat to medium-high. Add capsicum, Asian greens and a pinch of pepper. Cook, tossing occasionally, until tender, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • Remove pan from heat, then add teriyaki sauce, sweet chilli sauce, soy sauce and a splash of water. Return beef to pan, tossing to combine.

• Divide teriyaki beef and veggies between bowls. • Serve sprinkled with the mixed sesame seeds.

We've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced chicken to the
lemony crushed potatoes, this dish features everything we're addicted to!
This recipe is under 650kcal per serving.

Easy Chicken Tenders & Crushed Lemon Potatoes with Garlic Aioli

potato

garlic paste

chicken tenderloins

drizzle balsamic vinegar

sachet Aussie spice blend

• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Cut lemon into wedges. Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain. • Return the saucepan to a medium-high heat. Add butter and 1/2 the garlic paste and cook, stirring, until fragrant, 1 minute. • Add a squeeze of lemon juice, chicken stock powder and the water and bring to the boil. Remove from the heat, add the potato and toss to coat. Lightly crush the potato, then cover to keep warm. TIP: Add more or less lemon juice to taste.

• While the potato is cooking, combine chicken tenderloins, Aussie spice blend, the remaining garlic paste and a drizzle of olive oil in a medium bowl. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook chicken, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate, then repeat with remaining chicken.

• Halve cherry tomatoes. • In a large bowl, combine honey, balsamic vinegar and a drizzle of olive oil. • Add mixed salad leaves and cherry tomatoes, tossing to combine.

• Divide chicken tenders, crushed lemon potatoes and salad between plates. Spoon any resting juices over the chicken. • Drizzle chicken with garlic aioli. Serve with remaining lemon wedges.

Tonight, it's all about simple and classic - lemon-pepper chicken, herby potatoes roasted to golden perfection, and,
to keep the carbs down, a salad brimming with all the good stuff.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Lemon Pepper Chicken & Roasted Potatoes with Garlic Sauce & Cherry Tomato-Fetta Salad

sachet lemon pepper seasoning

punnet(s) snacking tomatoes

salad leaves

fetta cubes

garlic sauce

• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes.  TIP: If your oven tray is crowded, divide the potato between two trays.

• Meanwhile, finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic, lemon pepper seasoning, the brown sugar and a drizzle of olive oil. Season with pepper. Add chicken, turning to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-5 minutes each side (depending on thickness).  TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a large bowl. • Season, then add salad leaves and tomatoes. • Crumble in fetta cubes. Toss to combine.

• Slice lemon pepper chicken. • Divide chicken, roast potatoes and cherry tomato-fetta salad between plates. • Drizzle garlic sauce over chicken to serve. Enjoy!

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