Recipes | Leah Itsines

WOW! This recipe was super delicious and SO filling. This recipe is by @elle__maree. This recipe started as her mums recipe and she wanted to make it more filling so she added the sweet potato and chickpeas - and it sure is amazing!  Serves: 4-6 Cook time: 1 hoursPrep time: 15 minutesIngredients: 6-8 chicken thigh fillets, excess fat removed  1x 400g can chickpeas, drained and rinsed  1 medium sized sweet potato, sliced into thick rounds  2 cups chicken stock 1 x 400g can diced tomatoes 1  x 400g can apricot nectar 2 tbsp French onion soup mix 2 tbsp vegetable stock powder  1 cup of baby spinach cup of water Salt and pepper (to taste) Rice to serve  Directions: Pre-heat oven to 180 degrees Celsius. In a large oven safe pot, heat olive oil in the pot over a medium to high heat. Add chicken thigh to the pot and lightly brown, coating the chicken with a small pinch of salt and pepper.   Add tomatoes, apricot nectar, chicken stock, fresh onion soup powder and the vegetable stock powder into the pot and bring to a boil. Add sweet potato to the mix and cover.  Transfer the pot into the oven to cook for 1 hour. Check on the mixture every 30 minutes to ensure mixture isn't too thick. Remove mixture from the oven and place back on the stove.  Add chickpeas, spinach, salt and pepper. Stir for 5 minutes to allow spinach to wilt. Serve with rice! 

A simple dinner that packs the punch with flavour! I absolutely love these because the sauce is delicious and its so quick and easy to make. Say seeeeyyyaaa to store bought satay sauce!! You don't need those in your life once you've made your own as good as this one 😜   Chicken Satays Serves: 4 Ingredients: 750g chicken thigh fillets, excess fat trimmed 1/3 cup coconut milk1/4 cup nut butter 1 tbsp fish sauce 1 tbsp massaman curry paste 1 large garlic, crushed 1-2 tbs lime juice10 bamboo sticks, soaked in water Salt and pepperFresh coriander to serve  Directions: Thread the chicken through the bamboo sticks and coat with a small pinch of  salt and pepper. Leave in the fridge.  In a small mixing bowl, add coconut milk, nut butter, fish sauce, massaman curry paste (can use yellow or red if you don't have it!), garlic and lime juice. use a whisk to combine, to ensure the nut butter mixes in.  On a hot pan, heat a small splash of olive oil over a medium to high heat.  Cook the chicken skewers for 3 minutes on all sides, or until completely cooked through.  The satay sauce can either be layered over the top, or heated! If you prefer it heated, heat in a small saucepan over medium heat for 2-3 minutes.  EAT! 

Everyone loves a meal prep, this is a take on chicken & rice made amazing!! I used Yopro yoghurt for a dressing because I wanted a healthier and lighter option, that doesn’t skip on flavour!  Serves 2-3 Cook time: 25 minutes Prep time: 15 minutes Ingredients:450g chicken breast, sliced into strips 1 tbsp. onion powder2 tsp dried thyme1/2 tsp ground all spicepinch of  cinnamon1 tsp sea salt flakes1/4 tsp cayenne pepper1 tbsp. sesame seeds 3 tbsp. olive oil2 tbsp. honey1tbsp. water1 cup basmati rice, cooked 1 broccoli head, cut into florets1 small tub of Yo-Pro lemon yoghurt ¼ tsp cumin 1 small hanful of rocket 1 tsp lemon juice 2 lemon wedges to serve Directions: Cook rice according to packet instructions.  In a small mixing bowl, whisk together the onion powder, thyme, all spice, cinnamon, salt, cayenne pepper, honey, water and 2 tbsp. olive oil.  Add chicken strips to the bowl and mix thoroughly. Leave to marinate for an hour or more.  Prepare a grill pan with a 1 tbsp. of olive oil for medium-high heat.  Cook chicken on the pan for 3 mins each side or until cooked through. Once cooked, Sprinkle sesame seeds and set aside to rest for 5 mins. In the same pan, add broccoli and season with salt and pepper. Cook to your liking.  In a small mixing bowl, add yopro yoghurt with ¼ tsp cumin, lemon, salt and pepper (to taste). Divide rice among two microwave safe meal prep containers. Top with chicken, cooked broccoli and lemon slices. Keep dressing aside, and when warming, pour it all over!  

These thai sausage rolls are so easy to make, and perfect to take to a party - who doesn't like sausage rolls?!?! Ingredients: 500g chicken breast mince1 carrot, finely grated1 spring onion stalk, finely chopped1 long red chilli, deseeded and finely chopped2 garlic cloves, crushed1 tbsp. fresh ginger, grated2 tbsp. fresh coriander leaves, chopped 1 tbsp. red curry paste Pinch of Salt and pepper 3 puff pastry sheets1 egg, beaten1 tbsp. paprika (to sprinkle over top)Directions: Pre-heat oven to 180 degrees celsiusInto a large mixing bowl, add chicken mince, carrot, spring onion, chilli, garlic, ginger, coriander, curry paste, salt and pepper. Mix throughly, ensuring no bit of chicken is missed! Divide the mixture into three equal portions. Lay one sheet of puff pastry down flat. Spoon 1/3 of the mixture down along one side of the pastry, shaping mince into a long sausage shape that goes from end to end. Being to roll towards the other end, wrapping as tightly as you can. Always leave seam side down. Using a sharp knife, cut the sausage rolls into small pieces. Lay each roll seam side down on a lined baking tray slightly apart from each other. Using a basting brush, brush the egg mixture along the top of each sausage roll. Sprinkle paprika over the top of each roll and bake in the oven for 25-30 minutes or until lightly golden.I hope you loved this recipe! If you did, SHARE it with your friends! I have MANY recipes, meal plans, shopping lists and more in my new BARE ebook, check it out here! 

There is nothing better then pasta....I swear! Pasta is just one of those foods that i absolutely love and could honestly have it for breakfast haha! This pasta is super delicious and packed full of veggies and yummy chicken! Pasta needs to have a tasty base, veggies, a protein of some sort and some deeeliiccious parmesan! This pasta ticks ALLLL those boxes!  Feeds 4Ingredients: 400g Chicken tenderloins, Sliced into bite sized pieces 250g linguine (or however much your fam needs!) 2 Bacon Rashers, sliced into strips100g Button mushrooms, Sliced 100g Baby Spinach50g Sun dried tomatoes (roughly 5)6 broccoli florrets, chopped1 Brown onion, thinly sliced 1 Large garlic clove, crushed 1/2 small red chilli, deseeded and chipped 1/2 cup Chicken stock 1 cup thickened cream 2 tablespoons of Olive oil Salt, Pepper and Parmesan (all to taste) Directions: Boil water and cook pasta until ALMOST cooked (you still want it to be slightly hard as it'll cook in the sauce) In a large pan, heat one tablespoon of olive oil on a high heat. Add chicken pieces into the pan and season with salt and pepper, stir constantly, browning each piece. Once cooked, remove from the pan. Add another tablespoon of olive oil and add onion, garlic, bacon and the chilli. Cook for 5 minutes. Add mushrooms, broccoli and cook for a further 2-4 minutes.Add chicken back into the pan and stir through. Add chicken stock, heavy cream and sun dried tomatoes Stir through until it has begun to heat. Add a pinch of salt and pepper here (make sure you taste!) Add the *almost* cooked pasta into the pan and stir through. Leave to soak up all the juices in the pan, which will fully cook the pasta! Before you're almost ready to serve, throw in the baby spinach and stir though, leave to wilt. Sprinkle a little bit of parmesan and serve! 

Who doesn't love one tray bakes? So easy and delicious! All the flavour from the veggies just oozes into the chicken and makes the dish taste AMAZING!    Chicken, Vegetable & Pesto Bake Serves: 2-3 people Ingredients: 2 large breast fillets, excess fat cut off 1 broccoli head, sliced into large florets220g pumpkin, sliced thinly 1/2 red capsicum, sliced in large chunks 1 medium brown onion, quartered 1 zucchini, sliced into rounds 2 garlic cloves, sliced into slivers1 tsp salt1 tsp pepper 1 tsp dried oregano 4 tbsp spinach and basil pesto (two per fillet)   Directions:  Pre-heat oven to 180 degrees celsius.  In a large baking dish, add broccoli, pumpkin, capsicum, onion, zucchini and garlic. Splash a small amount of olive oil over the top and a small sprinkle of salt. Mix to combine.  Place the veggie tray into the oven for 15 minutes.  In a small mixing bowl, coat the chicken breasts in the salt, pepper and dried oregano.  Take veggies out of the oven and make room for the chicken! Place chicken breast in between the veggies. If it needs a touch more olive oil, drizzle a small amount now (1 tbsp) Place back into the oven for 20 minutes, or until the chicken is completely cooked through.  Spoon pesto over the chicken and serve with rice or just the veggies!   

Because everyone is LOVING these Pasta Bakes so much, I thought I'd create another for you! This one is an epic Chicken and Mushroom Pasta Bake that packs all the beautiful flavours in a dish for the family to share!   Chicken and Mushroom Pasta Bake Serves: 6Ingredients:500g penne, cooked2 cups of Napoletana sauce300g chicken tenderloins, sliced into strips 200g provolone cheese250g button mushrooms, sliced thinly100g baby spinach1 brown onion, diced2 tbsp olive oil3 garlic cloves, crushedpinch of salt & pepper10g parsley (to top) Directions: Pre-heat oven to 180 degrees celsius.  Boil water and cook pasta to packet instructions (but minus 1 minute!). In a non stick pan, heat olive oil over medium to high heat. Add onion, garlic, mushrooms, salt, and pepper into the pan and cook for 10 minutes, or until mostly cooked. Add chicken tenderloins to the pan and cook for 5 minutes. Add spinach and leave to wilt for 2 minutes. Continue to stir.  In a large mixing bowl, add cooked pasta, Napoletana sauce and the mushroom mixture. Mix well, ensuring everything is combined. Sprinkle with salt and pepper here again Add to a large baking tray and sprinkle with provolone and parsley.  Place into the oven for 20 minutes or until lightly golden.  Serve! 

This Spicy Chicken Tray-Bake is the perfect family meal, super easy and delicious. You can thank me later! Serves: 4Ingredients:1kg chicken thigh (skin on)3 garlic cloves, crushed2 red onions, cut into quarters1 red capsicum, chopped into large chunks1 yellow capsicum, chopped into large chunks1 green capsicum, chopped into large chunks1 broccoli, cut into florets1 limeMarinade for chicken:2 tbsp olive oil3 tbsp tomato paste1 garlic clove, crushed1/2 lime, juiced1/2 tsp paprika1/4 tsp cayenne pepper1/2 tsp salt1 tsp dried coriander Extra lime juice for topping.Salt and pepper for sprinkling.  Directions: In a large mixing bowl add chicken thigh and all ingredients under "marinade for chicken". Mix thoroughly and then place in the fridge to marinate for 1 hour (more if you can!)..  Preheat oven to 180 degrees Celsius. Heat a small splash of olive oil in a non-stick pan over a medium to high heat. Once hot, place chicken in skin side down and cook for roughly 4-5 minutes, or until skin begins to crisp. Remember, the chicken will cook in the oven, we just want a crispy skin!  In a large baking dish, add onion, garlic, capsicum, broccoli and and dress with a small splash of olive oil, salt and pepper. Mix well, to ensure garlic infuses into all the veggies . Add chicken into the baking tray and for 30 minutes or until chicken is cooked through. Eat with rice or just by itself! 

Oh so this recipe is THE BOMB. The original creamy chicken recipe was an absolute hit with rice, so naturally pasta has got to be next! Serves 4 Ingredients: 250g elbow curls pasta 1 Tbsp olive oil2 chicken breast fillets, sliced into thin strips. 2 garlic cloves, crushed 1 tbsp. fresh Thyme leaves, finely chopped1 fresh chilli, chopped roughly2 stalks of spring onion, finely sliced 1/2 cup sun dried tomatoes, halved 3/4 cup thickened cream1 1/4 cup chicken stock (yes, one and one quarter!) 1/3 cup parmesan cheeseSalt and pepper to taste2 cups of fresh baby spinach Directions: Pre-heat oven to 180 degrees celsius Cook pasta Al-dente (Take two minutes of packet cook time, it'll cook more in the oven!) Trim the large fatty bits off the breast and coat with salt and pepper. In a hot pan with a splash of olive oil, brown the chicken fillets lightly and then set aside. In the same saucepan, heat olive oil over a medium to high heat. Add garlic, thyme leaves, chilli and spring onion  and cook 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 spinnach and leave to simmer for 10 minutes. Add cooked pasta to the mix and transfer to a deep baking tray. Top with parmesan cheese and add into the oven for 20 minutes or until nice and crispy brown on the top.  EAT IT ALL (maybe not all...but you'll want too!!!) 

YUMMMM! Who doesn't love a good fried rice? Ingredients: 400g chicken breast (1-2 fillets) 1 brown onion, diced 1 cup broccoli florrets, sliced thinly1 cup snow peans, halved1 small carrot, grated 1/2 red capsicum, sliced into strips 3/4 cup frozen peas, defrosted 2 garlic cloves, crushed 1 long red chilli, deseeded and sliced 2 tbsp olive oil2 tbsp soy sauce2 tbsp oyster sauce1 cup basmati rice, uncookedFresh coriander to serve Directions Cook rice according to packet instructions.  Slice chicken into thin strips and coat with a sprinkle of salt and pepper  In a hot wok, heat olive oil on a medium to high heat.  Add onion, garlic and chilli to the wok and stir for 3-4 minutes. Add chicken into the pan and cook for 5-7 minutes until chicken is cooked through.  Remove chicken from the pan and splash a little more olive oil.  Add snow peas, carrots, capsicum, peas and broccoli into the wok and. cook for 5-6 minutes, or until cooked to your liking. In a small mixing bowl, add soy sauce and oyster sauce and mix through.  Add cooked rice and chicken to the wok and pour over the soy dressing. Mix well.  Eat! 

This is a new, super simple and easy recipe that is perfect for meal prep!  Ingredients: 500g chicken mince1 medium broccoli head, cut into florets4 button mushrooms, sliced 1 long red chilli, sliced and deseeded 1/2 red capsicum, sliced thinly 1 small brown onion, diced 2 garlic cloves, crushed 1 tbsp. fresh ginger, grated1 handful fresh coriander 2 tbsp. soy sauce 2 tbsp. oyster sauce 1 tbsp. sesame oil 1 cup basmati rice, uncookedSalt and pepper to tateServe with Basmati rice  Directions:  Cook rice according to packet instructions. Typically it's 1 cup of white rice to two cups of water.  In a wok, heat sesame oil over a medium to high heat.  Add garlic, onion, chilli and ginger into the wok and cook for 2 minutes. Add chicken mince and mushrooms and continue to cook for 5-6 minutes, using your cooking utensil to break the mince up into smaller pieces.  Add broccoli, capsicum and coriander and cook until these have lightly wilted or until cooked to your liking.  Add cooked rice to the wok and stir.  Pour soy and oyster sauce in and mix through. Add a small amount of salt and Pepper to taste.  Serve hot! 

This is something that you guys will absolutely LOVE! Super easy and a delicious dinner when paired with a yummy salad and some rice!  Makes 6 large burgers Ingredients: 500g of chicken mince1 zucchini, grated and excess water squeezed out 1 carrot, grated finely 1 tbsp. Fresh chives, chopped2 medium garlic cloves – crushed2cm piece of fresh ginger – finely chopped 1 tbsp. Curry powder1 tsp. Mustard powder3 spring onions – chopped finely1/4 cup (tightly packed) fresh coriander leaves – chopped finely1/2 tsp. Salt 1/2 tsp. Cracked pepper 1.5 cups Panko bread crumbs Directions:  Pre-heat oven to 180 degrees celsius.  Add ALL ingredients into a marge mixing bowl, except the panko crumbs. Mix well to combine.  Add 1/2 cup of the panko to the chicken mixture and mix through.  In a small mixing bowl, add the remaining panko crumbs and season with a small pinch of salt and pepper. Mix.  Using a palm sized scoop of the mix (you can make them as little or as big as you like!) roll into a ball and then flatten like a patty.  Place patty in the crumb mix and press firmly into the crumb to ensure it sticks. Flip and cover the opposite side.  Place onto a lined baking tray and repeat with remaining mixture.  Drizzle a small amount of olive oil over eat patty and place into the oven for 20 minutes or until cooked through (again, depending on your size!)  Serve as a patty in a burger or with a large salad!