Looking for some low-carb lunches? These spicy recipes from English Rugby star James Haskell and England football team chef Omar Meziane will help YOU eat the right combinations of protein, fat and carbohydrates at the right times to yield the best results, whether building for strength or stripping your body of fat.
“Marinating the chicken in traditional Middle Eastern spices makes it succulent and delicious.” – OMAR
2 chicken breasts (skinless)
2 garlic cloves finely chopped
¼ red chilli finely chopped
zest and juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
8 radishes sliced
10 cherry tomatoes halved
½ red onion finely sliced
1 cucumber sliced
2 spring onions sliced
1 small bunch flat-leaf parsley finely chopped
Preheat your oven to 200°C.
Mix together the chicken, garlic, chilli, lemon zest and juice in a large bowl. Add the cumin, paprika, turmeric and cinnamon to the chicken and mix well. Place in the fridge and leave for at least 1 hour to marinate. Now place the chicken on a roasting tray and bake in the oven for 15-20 minutes. Allow to rest for 5 minutes.
Place the radishes and cherry tomatoes in a mixing bowl. Add the red onion, cucumber and spring onions. Mix in the parsley, season with salt and pepper and toss well. Divide the salad between two plates, top with the chicken breasts and serve.
“If you’re short of time, use a vegetable peeler to slice the courgettes and carrots into ribbons instead.” – OMAR
2 carrots peeled
1 tablespoon coconut oil
200ml half-fat coconut milk
1/2 teaspoon sugar
juice of 1 lime
10 large prawns head and shell removed
1 small bunch coriander chopped
2 boiled eggs
1 red chilli
3 garlic cloves
1cm piece of ginger
1 stick of lemongrass
2 tablespoons Meridian Cashew
Place the ingredients for the laksa paste in a food processor and blend until smooth.
Using a vegetable knife, slice the courgettes and carrots into long noodle-like strands and set aside.
Heat the coconut oil in a large saucepan over a high heat. Add the laksa paste and cook for 1 minute. Pour in the coconut milk and water, then add in the lime juice and sugar. Bring this to the boil and then immediately turn down to a gentle simmer. Now add the prawns, courgettes and carrots, and cook for 2-3 minutes. Sprinkle the coriander into the soup. Season with salt and pepper.
Slice the boiled eggs in half. Divide the soup between two bowls, top with the eggs and serve.
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