Recipes | Leah Itsines

Who knew a healthy recipe could taste so good? This Honey Soy Chicken Skewer recipe is super delicious because my simple marinade is packed with flavour! Plus, it's so quick and easy to make - you'll be done in under 20 minutes. I just know you're going to love this tasty lunch and dinner idea. Pair it with a side salad and some rice, and if you don't want to skewer the meat, grilled on its own with the marinade is just as good!   Makes: 10 small skewers  Ingredients: 500g chicken thigh, cut into cubes 2cm piece of ginger, grated 2 large garlic cloves, grated 1 tbsp sesame oil1/4 tsp chilli flakes 2-3 tbsp honey1/4 cup dark soy sauce1 tbsp sesame seeds 10 bamboo skewers, soaked in water  Directions:  Place ginger, dark soy sauce, garlic, sesame oil, honey, chilli flakes into a large bowl with the chopped chicken and mix well. If you have the time, let the mixture it sit for 1-2 hours to marinate in the fridge. Using the bamboo skewers, thread chicken through and repeat until the skewer is full. Repeat with the remaining chicken and skewers. On a hot BBQ or grill plate, cook for around 10 minutes on all sides or until completely cooked through. Sprinkle sesame seeds as a topping.

 EASY PEASY DINNER! All you have to do is marinate, and throw into the oven! Who doesn't like an easy dinner like that!  Plus, this Chicken Drumstick Oven Bake is so healthy but also so tasty too. My delicious chicken marinade takes this recipe to the next level so I can guarantee you will be loving every single bite. Your kids, family and friends are going to have very happy tummies.  Serves: 4-6 Ingredients: 1kg Chicken drumsticks (or around 12 drumsticks)1 tbsp Salt        1 tsp pepper1.5 tbsp dried oregano2 tsp smokey paprika2 tbsp lemon juice2 garlic cloves, crushed2 tbsp olive oil1 large broccoli head, sliced into florrets 10 baby potatoes, halved 2 large red onions, quartered  Directions: Preheat oven to 180 degrees. Line a baking tray with baking paper. Add chicken to a large bowl, and mix with salt, pepper, oregano, paprika, lemon, garlic and 1 tbsp of olive oil. In another small bowl, add red onion, potatoes and broccoli and season with the remaining olive oil, salt and pepper. Set aside.  Place into the oven for 50 minutes. After 25 minutes has passed, add the potato, broccoli and onion mix to the tray and place back into the oven for the remaining 25 minutes.  For a little bit of crunch and colour, Place under the grill for 5-10 minutes.

These Chicken Teriyaki Bowls are super delicious! I love this recipe. It's such a yummy yet still incredibly healthy & easy dinner, lunch or meal prep idea. Plus, this chicken recipe is also super kid friendly & an amazing meal that the whole family can enjoy. Simply pair the chicken with broccoli and rice, & you're done! Serves: 2 - 3 Prep Time: 1-2 hours Cooking Time: 20 Minutes Ingredients:  2 small chicken breasts, sliced into thin strips  3 tbsp of soy sauce 2 tbsp oyster sauce  2 garlic cloves (crushed) 1 tbsp organic honey 1 tbsp fresh ginger, grated  1/4 tsp chilli flakes  1 spring onion stalk, sliced thinly 1 small broccoli head, cut into small florrets  1 cup of basmati rice, uncooked and rinsed  1 small brown onion, diced  3 whole cloves  3 whole all spice balls  2 cups of chicken stock 1 tbsp olive oil  1 tsp sesame seeds  Directions:  Place ginger, soy sauce, garlic, oyster sauce, honey and chilli flakes into a large bowl and mix. Add the chicken to the bowl of marinade and let it sit for 1-2 hours to marinate. In a small pot, heat olive oil over a medium to high heat.  Add brown onion, whole cloves and all spice into the pot and cook until onion becomes translucent.  Add rinsed basmati rice and stir for 30 seconds. Add chicken stock and stir. Cover with a lid and bring to a boil. Turn the heat down to a light simmer and put a timer on for 15 minutes.  In a large non stick pan, cook chicken in batches until golden and cooked through. In the last batch, throw in the broccoli florrets and cook until cooked to your liking.  Build your bowl! Divide the rice, broccoli and chicken and sprinkle with spring onions and sesame seeds as a topping.   

This Sesame Chicken Meatballs Recipe is SUPER delicious! It's an amazing quick and easy dinner idea for when you're craving something fresh, healthy and super filling. PLUS, it also works perfectly for meal prep work lunches! Yay! Pair these meatballs with rice and salad to complete your tasty healthy meal.   Makes: Approx 15 Prep Time: 10 Minutes Cook Time: 5-7 Minutes Ingredients:  500g lean chicken mince 1 tbsp fresh coriander, roughly chopped 1 tbsp fresh ginger, grated  2 garlic cloves, crushed  2 tsp black sesame seeds  1 tsp curry powder  2 spring onions, finely sliced  Pinch of salt and pepper  Directions:  Add ALL ingredients into a bowl and mix well. Take 1 tbsp of mixture at a time and roll into small bite sized balls.  In a medium non-stick pan, heat a splash of olive oil over medium to high heat.  Cook the meatballs for 5-7 minutes or until completely cooked through (check and open one up, chicken can be super funny!)  Serve with a side salad and some rice! 

This Herb Roast Chicken and Veggies recipe is the perfect one-tray dinner! It's super easy to put together and is packed - I mean PACKED! with delicious flavour. One tray chicken bakes are amazing for when you're craving a warm and healthy yet filling meal or are too tired to cook. Simply, chop, season and put in the oven. Done and done! Ingredients: 1 whole chicken (2kg)2 small stick of butter (40gish)1/2 cup fresh parsley, chopped 1 tbsp fresh oregano, chopped 10 fresh mint leaves, chopped 10 fresh basil leaves, chopped 2 garlic cloves, sliced 1 lemon, halved 1-2 tsp salt 1/2 tsp pepper 2 tbsp olive oil Optional: 2 medium brown onions, quartered 2 large carrots, quartered 2 large potatoes, sliced into wedges Directions:  Pre-heat oven to 200 degrees celsius.  In a mixing bowl, add the chopped parsley, mint, oregano, basil and garlic cloves. Add olive oil, 1 tsp salt and a pinch of pepper. Mix well.  At the tip of the chicken breast, lift up the skin and seperate from the breast (without tearing!), Pull gently to seperate.  Divide the herb mixture into three and place one third down one half of the breast, and then repeat down the other half.  Place one small stick of butter down each breast.  Use the last third of the herb mixture and rub all over the chicken.  With a generous hand, sprinkle salt ALL over the chicken.  Add potatoes, carrots and onions to a deep baking dish and sprinkle with salt, pepper and a drizzle of olive oil.  Place 1 half of the lemon inside the chicken cavity, and the other just loose in the tray.  Place the chicken on top of the vegetables and place into the oven for 1.5 hours.  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!   

Everyone loves a tray bake! They're perfect for a busy family (or one of those cbf days!) This Honey Soy Chicken tray bake is super easy, super delicious and also super healthy! My Honey Soy Marinade is packed with flavour and is the key to making the meal a guaranteed people pleaser.Serves 4Ingredients: 600g baby potatoes, halved (skin on!)3 medium carrots, quartered 1 zucchini, sliced into thick rounds 1 medium broccoli head, cut into large florets 4 large thigh fillets, skin off and deboned 1/4 cup soy sauce3 garlic cloves, crushed 1 tbsp. honey 1 small red chilli, deseeded and sliced 1 tbsp fresh ginger, grated 2 tbsp olive oil Salt and pepper (to taste) Directions:  Pre-heat oven to 200 degrees celsius In a large mixing bowl, add the soy sauce, honey, ginger and garlic and mix well. Add chicken and leave to marinate until needed.  In a large mixing bowl, add potatoes, carrots and zucchini. Drizzle with olive oil and season with salt & pepper.  Onto a lined baking tray, spread the veggies out and drizzle a little more olive oil. Place into the oven for 15 minutes.  Remove the tray from the oven and make room for the chicken. Place the chicken on the tray and add the broccoli. Place back into the oven for a further 20 minutes.  Serve with rice! 

This is a super simple, delicious and light grilled chicken and vegetable salad! This would be one of those yummy salads you can take to a BBQ! It's not a traditional "salad" but it sure has a great serving of veggies!  Ingredients: 1x 400g can of artichokes 2 zucchinis, sliced lengthways into strips 1 bunch asparagus (8ish spears)2 cups of broccoli florets1/4 cup pepita seeds 1 chicken breast, sliced into strips Salt and pepper 4 tbsp olive oil Dressing: 2 tbsp olive oil 2 tbsp lemon juice 1/4 tsp salt 1 tsp red wine vinegar 2 tbsp coriander, chopped finely  Directions:  Halve artichokes and season with a little salt and pepper. Season chicken with salt and pepper.  Heat a large grill plate with 2 tbsp of olive oil on medium to high heat. Add chicken and cook until completely cooked through.  Add a touch more olive oil and lay the artichokes face down onto the pan and cook until lightly browned.  Add a touch more oil and lay the zucchini strips down flat. Cook for 2-3 minutes on each side, or until lightly browned.  Add asparagus into the pan with the broccoli florets and cook for 4-5 minutes until lightly tender.  Add all vegetables and chicken into a bowl and sprinkle pepita seeds over the top.  In a small bowl, mi together all ingredients under "dressing" and pour half over the salad. Mix well. If you think it needs more dressing, add it! 

CURRIED CHICKEN, ROAST VEG AND QUINOA MEAL PREP! 👊 When it comes to good meal prep, I love having foods that are simple to prepare but also SO tasty that it makes lunch or dinner time exciting! 🌟 I used chicken breast, some incredible roasted veggies and macro Organic Tri Colour Quinoa only available at Woolworths! Serves 3 Ingredients: 1 cup tri-coloured quinoa, uncooked  2 chicken breasts, sliced into strips 1 small sweet potato, sliced thinly 1 small zucchini, sliced into rounds100g Brussel sprouts, halved 200g broccoli, cut into florets 200g pumpkin, sliced thinly 1 tsp salt 1/2 tsp pepper 1/4 tsp chilli flakes 2 cloves garlic 1/2 tsp paprika 4 tbsp olive oil Chicken marinade: 1 teaspoon smoked paprika1/2 tsp curry powder½ tsp ground coriander1 tbsp tomato paste2 fresh garlic cloves, crushed 2 tbsp olive oil pinch of salt & pepper  Directions:  Pre-heat oven to 180 degrees celsius.  Cook quinoa according to packet instructions.  in a large mixing bowl, add everything under "chicken marinade" and mix well. Add chicken strips into the bowl and coat well. Leave to marinade for 1 hour (or overnight if you have time!).  In another large mixing bowl, add sweet potato, zucchini, Brussel sprouts, broccoli, pumpkin and mix.  Add salt, pepper, chilli, garlic, paprika and olive oil into the bowl and toss to mix well.  Pour the veggies onto a lined baking tray and leave in the oven for 35 minutes or until cooked through.  On a large non-stick pan, splash a small amount of olive oil and heat to a medium heat.  Cook chicken until lightly browned and cooked through.  Into three containers, evenly distribute the vegetables/chicken and the quinoa.  EAT! 

Cajun inspired chicken 😍 I used some delicious spices to coat the chicken and stuffed it with 3 coloured capsicums and onion 😍 It tastes ridiculously good.... I SERRRIOUSLY LOVE MEALS LIKE THIS! Serves 3 (one breast fillet each)Ingredients: 3 chicken breast fillets, fat trimmed1/2 red capsicum, sliced into strips  1/2 yellow capsicum, sliced into strips 1/2 green cap, sliced into strips 1 brown onion, sliced  1 tsp salt 1 tsp paprika 1/2 tsp tried oregano 1/2 tsp dried thyme leaves 1/4 tsp cayenne pepper 1/2 tsp ground pepper 1 tsp onion powder 1 garlic clove, crushed 2 tbsp. olive oil Directions: Preheat oven to 180 degrees celsius  In a large mixing bowl, add olive oil, garlic, onion powder, pepper, cayenne pepper, thyme, oregano, salt and paprika and mix well. Cut a large pocket in the middle of the chicken breast (from one end to the other, making sure you do not cut all the way through. Add the chicken to the mixing bowl and marinade the chicken. Set aside.  In a large nonstick pan, add a small splash of olive oil and heat over a medium to high heat.  Add brown onion and capsicums into the pan and cook for 3 minutes to lightly soften.  Using the capsicum mixture, stuff the chicken and then toothpick the chicken shut. Place chicken onto a lined baking tray.  Place into the oven for 20 minutes or until cooked through completely.  Serve with rice! 

One Tray Chicken Bake! YESSSS!!! I love these type of recipes! They're sorta like "chop everything, throw into a tray and hope for the best" Sorta thing! Serves 4 - 6 Ingredients: 6 chicken thighs, excess fat cut off 2 tbsp. olive oil 1 green capsicum, sliced 1 red capsicum, sliced 1 yellow capsicum, sliced 500g baby white potatoes, quartered 200g cherry tomatoes, halved 1/4 cup fresh parsley, roughly chopped 1 red onion, quartered 3 garlic cloves, sliced into slivers1 tbsp. dried oregano Large pinch of salt and pepper 1/2 lemon, juiced Directions:  Pre-heat oven to 180 degrees celsius. In a large pan, brown the chicken thigh fillets, seasoning them with a pinch of  salt and pepper. Set aside once browned.  In a large, oven safe dish add the capsicums, potatoes, onion, tomatoes, garlic, oregano, parsley, salt and pepper.  Drizzle with olive oil and give it all a big mix.  Place the browned chicken into the dish and squeeze lemon all over.  Place into the oven for 30 minutes or until lightly browned.  Remove from the oven and serve with rice! 

Okay so how GOOD is Mac and cheese? SOOO DELICIOUS! I thought I'd add some veggies and chicken to bulk out the recipe, and boy was that decision AMAZING! Serves 4-6Ingredients:250g elbow pasta300g chicken tenderloins, sliced into strips 1 broccoli, cut into florrets 50g baby spinach leaves 5 button mushrooms, sliced 1 brown onion, diced1 garlic clove, crushed ½ cup panko breadcrumbs, toasted 4 tbsp. unsalted butter1/3 cup plain flour 800ml whole milk2-3 cups shredded cheese (Cheddar, Colby, mozzarella) ½ tsp salt½ tsp pepper1 tsp paprika 1 tsp garlic powder1 tsp mustard powder1 tbsp. Fresh parsley, chopped  Directions: Cook pasta according to packet instructions (minus 2 minutes!) set aside to cool.  Pre-heat oven to 180 degrees Celsius. Using a small pan with a tiny splash of olive oil, add broccoli, spinach, onion, fresh garlic and mushrooms and cook for 5 minutes until veggies are half cooked though. Remove from pan and set aside. In the same pan, add chicken and season with a pinch of salt and pepper. Cook for 5-7 minutes or until completely cooked through. In a large pot, add butter and melt over medium heat. Once melted, add flour and mix for one minute. Use a whisk to separate the clumps. Add 250ml of milk, stirring to try to dissolve the flour paste into the milk. Add remaining milk and continue to whisk until lump free.  Add salt, pepper, garlic powder, mustard powder and fresh parsley. Stir through. Stir for 5-8 minutes until the milk has thickened to a cream like consistency. A way to check this is, coat a spoon in the mixture and using the back of the spoon, you should be able to draw a thick pathway with your finger. Remove from stove and add cheese, chicken and the vegetable mixture. Mix through. Add the cooked elbow pasta into the pot and stir through, ensuring to coat well. Top with panko crumbs and a sprinkle of paprika. Bake in the oven for 15 minutes ot until the top is lightly golden brown. EAT!

This is the BEST chicken stock! SO simple and easy - and perfectly freezable. I make mine in bulk, and freeze them in small containers for when I need them.  Ingredients:1 whole chicken - raw (or chicken drumsticks, necks- whatever!) 2 brown onions, peeled but whole2 Carrots, whole1 whole celery, chop in large chunks and KEEP THE LEAVES!2 white potatoes, washed and whole5 vegetable stock cubes (this is optional, adds more flavour!) 7L Water 1 tsp. Salt 1 tsp. Pepper  Directions: Add everything into a deep pot. Bring to a boil, and then lower heat and leave to simmer for 3 -4 hours. Strain vegetables which will leave you with a clear broth, which you can package into small containers and freeze until you need.