Recipes | Leah Itsines

AIR FRYER WHOLE CHICKEN?! You best believe that when I first made this - It was probably the best day of my life hahahaha. I've partnered with @philipshomeliving and their incredible Airfryer XXL with Smart Sensing Technology! This is the one I have at home and you guys know how much I genuinely love it! I have the XXL because with air fryers, bigger is always better - especially if you have a family or guests over. I used the whole chicken Smart Setting to make this whole chicken and it is UNREAL and super juicy on the inside, with that crispy delicious skin on the outside (sorry about the stuffing visual, it just makes everything better haha). Make this TODAYYYY in your air fryer, you won’t regret it. Thank you @philipshomeliving for partnering with me on this! We LOVE air fryers here!! Get this recipe on my website today - www.leahitsines.com Serves: 4  Ingredients: 1 x whole chicken (size 20 fits in the airfryer perfectly)2 spring onion stalks, sliced thinly 10 basil leaves, chopped finely 2 thyme sprigs, chopped finely 4 tbsp tomato paste2 large garlic cloves, crushed1 lime, juiced1 tsp paprika1/4 tsp cayenne pepperGenerous amount of salt and pepper2 tbsp olive oil Directions: In a mixing bowl, add the spring onion, basil, thyme, tomato paste, garlic cloves, lime juice, paprika, cayenne pepper, salt, pepper and olive oil. Mix well.  At the tip of the chicken breast, lift up the skin and separate from the breast (without tearing!) Pull gently to separate. This is an icky thing to do, but it really flavours the meat.  Divide the tomato mixture into 4 and place one quarter down one half of the breast, and then repeat down the other half. With the remaining mixture, coat the entire chicken. Place the lime rinds inside the carcass of the chicken.  This next part is optional, but makes for an easy and even cook. Time to tie up your chicken! Using some twine, tie up together the drums, pulling them right towards each other. The name for this is to ‘truss’ a chicken.  With a generous hand, sprinkle salt ALL over the chicken. This helps the skin to get crispy and have that delicious salty taste. Place the chicken breast side down in the airfryer basket, and change the setting to chicken and press go! The smart sense technology will take care of the rest. If you do not have a smart sensing machine, turn it to 165 for 1 hour. Flip half way. To crisp up at the end, change the temp to 180 degrees celsius for 10 minutes.  Slice and serve! 

Are you needing a winter warmer? This soup is going to be your JAM!  This Quick Chicken Noodle Soup recipe is nothing short of amazing! Healthy, easy and so delicious. It's a great kid friendly dinner idea that the whole family can enjoy it together.Ingredients: 1 whole leek, sliced thinly1 small brown onion, diced finely2 small carrots, sliced in rounds 3 celery stalks, sliced thinly 1-2 garlic cloves, crushed 3 tbsp parsley, chopped finely 1 tbsp chives, chopped finely 3 cups of rotisserie chicken, shredded 2 bay leaves 1 tbsp dried oregano 2.5L chicken stock 1 lemon, juiced 200g egg noddle pasta (thin) Olive oil, for cooking Directions:  In a deep pot, heat olive oil over a medium to high heat.  Add leek, brown onion, garlic, celery, parsley, chives and carrot into the pot and cook for 5 minutes, or until they have lightly softened.  Add chicken stock, bay leaves, oregano and lemon juice into the pot and cook for 15 minutes to enhance flavour. Add the pasta noodles to the pot and cook for 5 minutes. Place shredded chicken into the pot and continue cooking the noodles until ready.  Add lemon juice and serve!   

OH MY - YES YES YES! Chicken nuggets are the best thing since sliced bread. They taste amazing and are super quick and easy to make!  Serves: 2-3Ingredients: 400g chicken tenderloins, cut into bite sized pieces2 cups of panko bread crumbs1 tbsp. dried oregano1/2 tsp salt1/2 tsp cracked black pepper1/2 cup parmesan cheese1/4 tsp turmeric powder2 eggs1 tbsp. Olive oil Directions: Pre-heat oven to 180 degrees celsius Whisk eggs in a small bowl In a seperate mixing bowl, add panko bread crumbs, oregano, salt, pepper, parmesan and turmeric powder. Stir to combine.  Add the chicken pieces into egg mixture and ensure to coat well.  Place each chicken piece into bread crumb mix and coat well, ensuring all of the chicken is covered. (If you want more crunch, you can do a double coat! After coating the chicken once, place back in the egg mixture and then again in the breadcrumb!) Place chicken on a lined baking tray and drizzle olive oil over the top.  Bake in the oven for 20 minutes or until completely cooked through. OR, add to the air fryer for 15 minutes on 180°C. Shake the tray half way. If using airfryer, spray with olive oil before adding to the tray.  Serve with tomato sauce or a delicious napoletana! Hope you absolutely LOVE this! Love, Leah xx

You HAVE to try this LIGHT creamy chicken for your next weeknight dinner! The flavours that come from the fresh herbs and the sun dried tomatoes.. oofft... absolutely amazing 😍😍   Light & Creamy Chicken Serves: 4 Ingredients:  1 Tbsp Olive oil5 chicken thigh fillets (skin off)1/2 cup sun dried tomatoes, halved 2 cups of fresh baby spinach2 garlic cloves, crushed 1/2 cup thickened cream1 cup chicken stock1/3 cup parmesan cheese1 Tbsp fresh Thyme leaves, finely chopped1 fresh chilli, chopped roughly2 stalks of spring onion, finely sliced Salt and pepper to taste Directions: Trim the large fatty bits off the chicken thighs and coat with salt and pepper. In a hot pan with a splash of olive oil, brown the thigh fillets lightly and then set aside. In the same saucepan, cook garlic, thyme leaves, chilli and spring onion for two minutes. Pour in stock, thickened cream and leave to simmer for a further 5 minutes. Add in sun dried tomatoes and parmesan and leave for 1 minute. Add in the browned chicken and leave to simmer for 30 minutes. 2 minutes before you’re ready to serve, chuck in the baby spinach and leave to wilt. Serve on a yummy bed of rice!   Hope you LOVE this recipe - It's one of my family's favourites!  Love, Leah xx  

This lemon and herb chicken is super delicious and perfect for an easy, light dinner.. and you won't believe the taste!! Just TRY and convince me otherwise 👀   Chicken with Lemon & Herb Butter Serves 2 (one breast each) Ingredients: 2 chicken breasts 10 asparagus spears, with bottoms cut off 2 tbsp butter 3 tbsp. olive oil  1/2 brown onion, sliced thinly  4 garlic cloves, crushed 2 tbsp fresh parsley, chopped 1 red chilli, deseeded and finely chopped 1 tsp turmeric powder 1 tbsp lemon juice 2 tbsp lemon rind pinch of salt pinch of pepper Rice to serve Directions: In a large mixing bowl add lemon rind, garlic, chilli, parsley, turmeric, butter, salt and pepper and 2 tbsp olive oil. Mix well.  Add chicken to the mixture and coat well. Leave in the fridge to marinate for 1-2 hours.  On a large pan, splash 1 tbsp. olive oil and heat over medium heat.  Add asparagus and onion to the pan. Sprinkle salt and pepper and cook for 5-6 minutes or until asparagus has softened and onion is translucent.  Take asparagus out of the pan and place 1 tbsp of butter into the pan.  Cook chicken breast for 6-7 minutes on each side, or until completely cooked though (make sure to cut open to check!)  Leave to rest for 2-3 minutes before cutting.  Serve with rice & asparagus.     

Hey you guys, another delicious recipe to hit all your meal prep neeeeds! Honey chicken, broccoli, beans and rice... SO EASY! I used frozen broccoli and beans in this stirfry because I find when they're not in season. they're either super expensive or not the best quality, so I love using frozen instead! I used OOB organic broccoli florets and beans that are perfect for a recipe like this.    Honey Chicken and Broccoli Stir Fry  Serves: 2Cook time: 20 minutes Prep time: 15 minutes  Ingredients: 1 brown onion, diced finely 1 cup OOB organic frozen broccoli, thawed 1 cup OOB organic frozen beans, thawed 1 medium chicken breast, sliced into strips1 cup brown rice, cooked Fresh coriander, for garnish Olive oil, for cooking Dressing: 1 garlic clove, crushed 2 teaspoons honey or maple4 tablespoons soy sauce2 teaspoons sesame oil 1-2 teaspoons chilli garlic paste (more if you like spice!) Lemon juice, to taste 1 long red chilli, diced finelyDirections: In a small bowl, mix together the dressing ingredients and set aside Add sliced chicken into a bowl and pour over half the dressing. Mix well, leave to marinate for 1 hour or overnight if you have the time.  In a small wok, heat a small splash of olive oil over medium high heat. Add chicken and cook for 5-7 minutes or until cooked through. Remove chicken from pan and add broccoli and beans. These should only take a few minutes to cook if they're already thawed, but cook to your liking.  Add rice and chicken into the pan and heat through. Pour over the remaining dressing and stir, coating it well all over.  Serve hot, garnishing with coriander.    Thank you OOB organic for supplying these delicious frozen veggies! I think I'm set for life with my freezer right now haha! Hope you love this recipe.  Love, Leah x   

What do you need when it’s cold and you just walk through the door after work? A blanket.... and a slow-cooked meal waiting and ready for you 🤤 It’s a HUGE YES from me!! It’s starting to cool down here and slow cooks are back on the menu. This spicy slow-cooked chicken using the @woolworthsau Macro Organic Chicken Thigh and Macro Organic Black Beans is OFF THE CHAIN delicious!! 😍😍 I served it with some rice, fresh herbs and you are done ✅ It’s SUCH A delicious recipe to throw on in the morning and walk through the door and eat. We all need a little bit of this right now! Serves: 6Prep Time: Cook Time: Ingredients: 6 Macro Organic chicken thighs, trimmed 1 brown onion, sliced 3-4 garlic cloves, diced1 large chilli in adobo sauce  Spices: 1tsp Smoked paprika 1 tsp dried oregano 1/2 tsp cumin 1/4 tsp cayenne pepper Salt & pepper 1 tbsp brown sugar1/4 cup tomato passata1/2 lime, juiced  Broth:1 cup Chicken Stock ¼ cup tomato passata    1 tbsp cornstarch in 1 tbsp water 1 can  Macro Organic black beans2 cups basmati rice, cooked  Directions:  Add onions, chilli, brown sugar and garlic into the slow cooker and begin to lightly cook. If your slow cooker can go onto the hot plate or has an inbuilt fry system, turn this on!  Add all ingredients under "spices" into a bowl and mix well. Coat chicken and allow to marinate for 1 hour (or overnight if you have time!). In a large non-stick pan, add a splash of olive oil and heat over high heat. Add the marinated chicken and lightly brown all over.  Add chicken into the slow cooker and pour over the chicken stock, passata and season with salt and pepper. Place on high for 4 hours.  Once cooked, remove the chicken and shred with two forks. Add diluted corn starch into the slow cooker with the broth and heat to thicken.  Add black beans and coriander into the pot and allow to heat through.  Add shredded chicken back into the pot to soak up all that juice.  Serve with rice. 

YES!! I finally hacked a recipe of yiayias hahaha. But please, if you don’t make it like this don’t yell at me 😂😂😝😝⁣ I did my best to try and get as close to the measurements as possible! ⁣FINAL RECIPE: 👇🏼👇🏼 ⁣ Serves 6: 8 chicken drumsticks/1 whole chicken or chicken necks (whatever you like!) ⁣3.5L water ⁣2 onions, whole ⁣2 carrots, whole ⁣1 whole celery bunch ⁣1 potato ⁣2 spoonfuls powdered stock (I love this but you don’t HAVE to use it) ⁣1/2 lemon, juiced ⁣1 cup washed basmati rice ⁣or long grain2 eggs, separated ⁣ Directions:   Add chicken, water, onion, carrot, celery, Potato, stock powder into a deep pot a cook for 3-4 hours on low. Once cooked. Strain and boil the stock. Add in rice (washed) and cook for 15 mins or until rice is almost fully cooked. Take off heat. ⁣ Beat egg whites until fluffy. Add egg yolk and continue to beat. Add 2-3 spoonfuls of the stock in the pot into the egg bowl. Continue to beat. ⁣Add lemon and beat for a further 10 seconds. Pour egg mixture over the rice and stir. Season with pepper and add some of the chicken from above in! ⁣

There is something about lettuce cups that makes me so happy haha! It's the EASIEST DINNER EVER! Now, you guys know I am frightened by fruit and meat together but I'll do it because I know you love it....well...THIS IS THE RECIPE THAT FINALLY CHANGED MY MIND. Fruit and meat...DO GO TOGETHER HAHA I'll eat my words!! These mango chicken lettuce cups were made with the DELISH Macro Organic Natural Yoghurt and the Macro Organic Frozen Mango, which of course is only available at my fave, Woolworths!  Cook time: 10-15 minutes  Prep time: 5 minutes  Makes: 2 serves Ingredients: 1 tablespoon yellow curry paste (or red!)1 small chicken breast, sliced into strips 7-8 snow peas, sliced finely1 small carrot, julienne 1 cup Macro Organic Yoghurt 1 cup Macro Organic Frozen Mango chunks 1 tablespoon coriander, chopped 8 small lettuce cups, washed Olive oil, for cooking  Directions:  In a deep pan, heat a splash of olive oil over medium heat. Add curry paste and cook for 2 minutes or until fragrant.  Add chicken into the pan and cook for 4-5 minutes, continually stirring. Add snow peas, carrots and cook for 3 minutes. Turn the pan down to low heat. Add yoghurt, mango chunks and coriander. Season with salt and pepper. Cook for 6-7 minutes on low heat (try not to let it get too high or it will separate. Add chicken mixture into the lettuce cups and top with any remaining coriander.  EAT!

HOW CUTE ARE THESE BABY CUCUMBERS!!! Their official name is Quakes, and they're special variety. They're not 'regular cucumbers' just picked early, they've been made to be mini! Super crunchy and absolutely perfect for the kid's lunchbox with the school year just around the corner. I made these DELISH Thai chicken burgers with slithers of these Qukes and they were SO delicious. Even the chicken patties are perfect for the school's lunchbox, seriously PERFECT! These Qukes are a fuss-free snack, I absolutely love them!  Serves: 1Cook time: 10 minutesPrep time: 10 minutesIngredients:200g chicken mince1 garlic clove, crushed2 Tbsp Chipotle powder1 Tbsp. Paprika1 Tbsp. Mustard powder1 Tbsp. Cumin1 Tbsp. Salt1 Tsp Pepper1 small handful fresh corianderSalad:1 Truss tomato, sliced3-4 Qukes®, peeled into ribbons1 tbsp kewpie mayonnaise1 tsp hot sauceDirections:1. In a mixing bowl, add chicken, garlic, spices and coriander. Mix well.2. Shape the chicken mixture into 2-3 patties. Place chicken patties on a hot pan with asplash of olive oil and cook for 4-5 minutes on each side or until cooked through. 3. Toast the bread buns (or leave fresh!) and layer with chicken patties, Quke® ribbons,Truss Tomato slices, mayo and hot sauce.4. EAT!

CRUNCHY CHICKEN TENDERS!! How good do these look? They're so light, crunchy and seriosuly perfect for the whole family and a GREAT option for a #glutenfree dinner after a big Christmas feast. I used the amazing Woolworths Free From Gluten Corn Flakes, which can only be found at @woolworths_au :)    Cook time: 20 minutes  Prep time: 15 minutes  Serves: 2-4  Ingredients:  500g chicken tenderloins, cleaned  ½ cup Gluten free flour  1 cup Free From Gluten Corn Flakes  2 eggs, whisked  1 tsp salt  1 tsp pepper  1 tsp dried oregano ½ tsp chilli flakes  1 tsp paprika  Directions:  Preheat oven to 180 degrees celsius.  Into a small bowl, add eggs and whisk. In another bowl add the free from gluten corn flakes. Using your hands, crush the cornflakes a little (not so they’re a crumb, but just not whole corn flakes). In another bowl, add the gluten free flour, salt, pepper, dried oregano, chilli flakes and paprika. Mix well.  Dip the chicken tenders into the flour, then egg and then cornflake mixture. Ensure it is fully covered. Place onto a lined baking tray and then place into the oven for 20 minutes or until fully cooked through.  Pair with some sweet chilli sauce! 

GLUTEN FREE STUFFING - YAS! Eating Gluten free (when needed) doesn't have to be hard, and i never want you to feel like you’re missing out! This recipe is a DELICIOUS roast chicken with a gluten free stuffing mixture using the Woolworths Free From Gluten Breadcrumbs only available at @woolworths_au! These are in the health food aisle and a perfect replacement for regular bread crumbs :) YUM!! With the festivities coming up - this is something the WHOLE family can enjoy. Ready in: 10 minutesServes: 6+ Ingredients 1 large whole chicken, raw  1 small handful parsley  2-3 rosemary sprigs, leaves picked 2 spring onion stalks, chopped finely  ½ lemon, zested  3-4 large sages leaves  3 garlic cloves, sliced thinly  4 tbsp butter  Olive oil, for cooking  ½ cup Gluten Free chicken stock.  Stuffing:  1 small brown onion, diced  4 slices Gluten Free bread (stale!), chopped into cubes  1/2 cup Free from breadcrumbs  Salt and pepper  ½ lemon, squeezed  1 cup chicken stock (more if needed) Optional:  Vegetables! Carrots, sweet potato, beetroot, white potato Directions:  Preheat oven to 200 degrees celsius.  Onto a chopping board, add parsley, rosemary, spring onion, lemon zest, sage and garlic. Chop as fine as you can! Add olive oil & salt and continue chopping until very fine. Halve this mixture and set aside.  In a deep pan, heat a splash of olive oil over medium heat. Add diced brown onion and cook for 3 minutes. Add half of the herb mixture and cook for a further 3-4 minutes. Add GF crumb and the GF bread with a sprinkle of salt and pepper. Stir for 1-2 minutes. Add chicken stock and lemon squeeze and cook for 2 minutes. Remove from heat and set aside.  At the tip of the chicken breast, lift up the skin and seperate from the breast (without tearing!), Pull gently to seperate.  Place one small stick of butter down each breast. With the remaining herb mixture, divide it between both breast pockets and the all over the chicken. Add chicken into a deep baking dish and pour over ½ cup of chicken stock.   Add potatoes, carrots or any other vegetable you like into a deep baking dish and sprinkle with salt, pepper and a drizzle of olive oil Cook for 1 hour per 1kg of chicken.  Tip: Every 30 minutes, remove from oven and using a spoon, spoon the pan juices over the top for 1 minute. This keeps it super juicy! Please add disclaimer at bottom of recipe: Always check the label to ensure the ingredients in this recipe are right for your needs, particularly if you have food allergies.