My Instagram Post 04 August 2017

When it comes to meal prepping, I find my nutrition clients usually find a way to work prepped meals into their day to day routine without too much struggle. But then the weekend comes around and it’s harder for them to stay on track.
So here’s a lean, tasty protein offering thats quick to prep at the end of a busy week to help ensure your success on the weekend, my Lemongrass, coriander and chilli chicken.
Recipe that follows, is for 1.5kg chicken, which is approximately 10-12 serves depending on your protein requirements.
1. PREP
Cut 1.5kg skinless chicken breast into portions or bite size pieces (choice is yours)
2. MARINATE
Marinate chicken while you prep your veggies.
– 4 cloves crushed garlic
– 1 lemongrass stalk, finely chopped
– 1 bunch coriander, finely chopped
– 1-2tsp chilli flakes (depending on heat tolerance)
– juice of 1 lime
– 3 tsp fish sauce
3. COOK
Until golden either on stove top or baked in oven.
4. SERVE/STORE
– With portions of prepped veges, or this would go well with a fresh Vietnamese style slaw, of shredded carrot, cabbage, daikon, coriander and beets topped with a dressing of equal parts lime juice, fish sauce and flax seed oil. (As pictured)
Enjoy ? ——————————————————
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