Recipes | Leah Itsines

These Barbecue Honey Chicken Rice Bowls are packed with flavour and are a super light and delicious dinner.  Serves 2Ingredients: 450g chicken breast, sliced into strips  1 tbsp onion powder 2 tsp dried thyme 1 tsp ground all spice 1/4 tsp cinnamon 1 tsp sea salt flakes 1/2 tsp cayenne pepper 3 tbsp olive oil 2 tbsp honey 1 cup basmati rice, cooked  1 broccoli head, cut into florrets 1/2 ripe avocado, sliced into strips  2 lemon wedges  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 and 2 tbsp olive oil.  Add chicken strips to the bowl and mix throughly. 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 for 3 mins each side or until cooked through. Set aside to rest for 5 mins. In the same pan, add broccoli and season with salt and pepper. Cook to your liking. Divide rice and avocado among 2 bowls. Top with chicken, cooked broccoli and lemon slices. 

INGREDIENTS:1 Tbsp Olive oil5 chicken thigh fillets (skin off)2 garlic cloves, crushed 1 Tbsp fresh Thyme leaves, finely chopped1 fresh chilli, chopped roughly2 stalks of spring onion, finely sliced 1 medium brown onion, diced 1/2 cup sun grilled atrichokes, halved  (around 6)1 medium zucchini, cut into pieces and grilled 1/2 cup stuffed olives6 broccolini stalks, bottoms cut off1/2 cup fresh cherry tomatoes, halved1 cup thickened cream2 cups chicken stock1/3 cup parmesan cheeseSalt and pepper to taste2 cups of fresh baby spinach 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, onion, chilli and spring onion for two minutes. Pour in stock, thickened cream and leave to simmer for a further 5 minutes. Add in the browned chicken and leave to simmer for 30 minutes. Whilst this is cooking, grab another pan and splash a small amount of olive oil and heat over medium to high heat. Cook zucchini, broccolini and artichokes until lightly browned. After 20 minutes of the chicken simmering, throw in the zucchini, broccolini, tomatoes, spinach and artichokes. Stir around well. Serve on a yummy bed of rice! Hope you LOVE this recipe - It's one of my family's favourites! Don't forget to share :)   

These Thai Chicken Skewers are a must try, they're absolutely delicious and extremely quick, simple and easy to make. They're the perfect addition to any lunch or dinner. Ingredients: 1kg chicken breast, sliced into bite size pieces 1 tsp chicken stock 1 tsp black pepper 1 tbsp soy sauce 1 tbsp turmeric powder 5 coriander root finely chopped 2 garlic cloves, grated 2 tbsp coconut milk 5 bamboo skewers pinch of salt Directions: Place chicken and all ingredients into a large mixing bowl and mix throughly. Leave to marinade for 1 hour in the fridge. Thread each piece of chicken on skewers. Add a tbsp of olive oil into a grill plate and heat over medium to high heat. Begin to grill each chicken until chicken is cooked through.

SUCH an easy meal to whip up when you have some extra roast chicken left over, or when you're feelin' like noodles!  Serves: 4Ingredients:1 cucumber, halved and sliced 135g rice noodles (dry), cooked according to packet instructions. 10 cherry tomatoes, halved10 mint leaves, shredded 1/4 cup coriander sprigs, chopped roughly 200g rotisserie chicken, shredded 1/2 red chilli, deseeded and finely chopped 10 stuffed green olivesDressing: 1 tbsp sesame oil1 tbsp soy sauce2 tbsp fish sauce2 tbsp lime juiceDirections: Add all ingredients into a large mixing bowl. Mix to combine. You may need to cut the noodles with scissors if they're too difficult to mix with.  Add all ingredients from the "dressing" section into a seperate bowl and mix together well.  Pour dressing over salad and toss to combine. 

The BEST green chicken curry you'll ever have! My mother used to make this for us once a week and we would LOVE getting home to it!    Green Chicken Curry Ingredients: 2 chicken breast fillets, chopped into cubes 2 tsp. Coriander powder 1 tsp. Ground black peppercorns 3-5 fresh green chilies – seeded and finely chopped 1 tbsp. laos powder 3 tbsp. Of coriander leaves – chopped 2 large garlic cloves 2 tbsp. Chopped spring onion (green and white part) 1 lemon grass root – chopped 2 tbsp. Vegetable oil 400ml coconut cream 4 kafier lime leaves 1 small bunch of fresh basil leaves 2-3 tbsp. Fish sauce1 lime, juiced  2-3 cups of chopped veggies of your liking! (mushroom, baby corn, snow peas, broccoli work amazing!)1 tbsp. vegetable oil Directions:  Add fresh chillies, laos powder, coriander, garlic, ground peppercorns, coriander powder, spring onions and lemon grass into a food processor and grind to a paste On a small pan with olive oil, brown the chicken pieces in batches. Set aside.  Fry this paste in a medium saucepan with the vegetable oil for 3-4 minutes. Add coconut cream and lime leaves and let simmer for 5 minutes. Add the chicken to the mix and leave to simmer for 15 minutes.  Add vegetables to the mixture and leave for a few minutes or until they soften to your liking. Add fish sauce, lime and fresh basil leaves Remove the kaffir lime leaves. Serve over rice!

Who doesn't love chicken pie?! This recipe is sooooo delicious and SO easy to make and perfect for a whole family.  Ingredients:3 Tbsp. olive oil1 onion, finely diced2 large cloves garlic, crushed½ teaspoon ground coriander½ teaspoon ground cumin1 teaspoon smoked paprika1 teaspoon turmeric1 teaspoon ground ginger1 tsp Salt 2 ½ cups of chicken stock2 1/2 cups of rotisserie chicken2 sheets puff pastry1 large egg1 medium carrot, diced2 ribs celery, diced1 tbsp. fresh thyme leaves¼ cup all-purpose flour5 Swiss brown mushrooms, finely chopped3 cups of baby spinach1/4 cup white wine Directions: Preheat oven to 180 degrees Celsius. In a large pot over medium-high heat, with a splash of olive oil. Add onion, carrot, mushrooms, celery, garlic and thyme and cook, stirring regularly for 5 minutes. Add in all spices here. Stir in flour and whisk to separate constantly until golden brown. Add white wine and stir and let simmer until absorbed into the mixture. Add chicken stock and whisk. Bring mixture to a boil, then reduce heat to low and simmer until thickened for 6-8 minutes. Stir in shredded chicken and spinach and cook until chicken is heated through and spinach is lightly wilted. Stir for 2 minutes and then season with salt and pepper. On a floured work space, roll out puff pastry to 1/4th thickness. Using a large (or multiple small) ramekin, oil the base and line with puff pastry, leaving some of the pastry hanging over. Spoon chicken filling into ramekin and cover with puff pastry. Using a sharpe knife, cut overhang on top and bottom and squeeze pastry together to enclose the filling. Using a sharpe knife, slit little lines into the top of the pie. Whisk the egg and brush with a basting brush over the pie. Place into the oven for 30 minutes or until perfectly golden brown.  Hope you LOVED this! IF you did, let me know! Share a snap on Instagram or Facebook and tag @leahitsines OR Tag me IN the photo! I cant wait to see!! 

I have to admit, I ate 4 of these burgers while shooting this picture!! They are SO delicious and they are perfect for a family. They may have a "hint" of thai, but the kids will love them! Serves: 5 (2 sliders each) Patty Ingredients:  500g of chicken mince 2 garlic cloves – crushed 2cm piece of fresh ginger – finely chopped  1 tbsp. Curry powder 3 spring onions – chopped finely 1 tomato - grated 1/4 cup (tightly packed) fresh coriander leaves – chopped finely 1/2 tsp. Salt  1/2 tsp. Cracked pepper  10 slider buns  Lime Mayonaise:Juice of 1 lime 5 large spoonfuls of whole egg mayonnaise 1 full lime rindCracked salt and pepper Additions (up to you!):LettuceTomatoPickles Directions:  Add all ingredients into a large mixing bowl (except the buns and lettuce!) Mix to combine.  On a large, non stick pan, heat 2 tbsp. of olive oil on a medium to high heat.  Grab a small handful of the chicken mixture and form into a ball. Then press down lightly and form into a patty.  Cook each patty for 4 minutes on each side, or until lightly browned and cooked through.  In a small mixing bowl, add lime, mayo, lime rind, salt and pepper. Mix to combine throughly.  Lastly, toast your buns!  Start to create your burger. Add mayo to the bottom layer and then a chicken patty. Choose any of your fave burger additions and eat!   

EASY PEASY DINNER! All you have to do is marinate, and throw into the oven! Who does'nt like an easy dinner like that!  Serves: 4-6 Ingredients: 1kg Chicken drumsticks (or around 12 drumsticks)1 tbsp Himalayan Salt        1 tsp pepper1 tbsp dried oregano1 tsp paprika2 tbsp lemon juice1 garlic clove, grated2 tbsp olive oil1 tbsp rosemary 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, rosemary and olive oil. Cook in the oven for 40 minutes.  For a little bit of crunch and colour, Place under the grill for 5-10 minutes. 

This recipe makes BULK dumplings! I made around 50 with the ingredients, so if you're making for a family this recipe is perfect, but you can always half the ingredients to make less. Ingredients:3 spring onions, finely chopped2 garlic cloves, crushed1 tbsp fresh ginger, grated2 cups Chinese cabbage, finely chopped1/2 long red chilli, finely chopped2 tbsp sesame oil2 tbsp soy sauce500g chicken mince50 x dumpling wrappersDirections: Heat a non stick pan over high heat. Add sesame oil and heat for 30 seconds. Add garlic, spring onions, ginger, chilli and Chinese cabbage into the pan and cook for 5-7 minutes or until the cabbage is completely wilted and cooked through. Add soy sauce to the pan and stir through.  Take mixture out of the pan and leave to cool down.  Combine cabbage mixture with the chicken mince and begin filling the dumpling wrappers!  Place around 1 tbsp of filling into the middle of the dumpling wrapper. Dip your finger in a bowl of water and run it around the edge of the dumpling, this helps it close easily! Fold the dumpling in half. Pinch the wrapper together in the middle.  Use your opposite thumps to fold a tiny pleat on either side of the dumpling, then press down firmly to seal it closed. If they're not closing, you may need a little touch of water.  Repeat with all of the mixture. Using a steamer, steam the dumplings for 20 minutes. Serve with Soy or chilli sauce! 

This meal prep is super basic and so easy! The Napolitano sauce is such a great addition as it complements the chicken well! If you're feeling fancy, sprinkle a little mozzarella on top and make it like a parmigiana! This meal will do three of my meals. I use 1/4 cup brown rice, 1/3 of the chicken, 1 cup of cooked vegetables and a heaped spoon of the Napolitano sauce in each meal, but as always... change for your own nutritional needs :) Ingredients: 2 medium carrots, peeled 1 broccoli head, chopped into bite size pieces1 large zucchini, washed and sliced thinly1 large red onion, cut into quarters2 chicken breast fillets3/4 cup of Napoletana sauce (see DIY recipe!) 3/4 cup brown rice (cooked) Chicken seasoning:Pinch of salt Pinch of pepper1 tsp dried oregano1/2 tsp smoked Paprika1 Garlic clove, crushed1 tsp olive oil Napolitana Sauce:1 400g cans of crushed tomatoes1 garlic clove, crushed 1 Tbsp. of dried oregano1 brown onion – dicedHalf a small red chilli – chopped finelyGenerous pinch of Salt and pepperPinch of sugar5 fresh basil leaves Directions: Cut excess fat off of chicken breast and season with salt, pepper, garlic, paprika, olive oil and dried oregano. Heat a small pan with a splash of olive oil over medium to high heat.  Cook chicken breast until completely cooked through. Around 10-12 minutes). Cook brown rice according to packet instructions. Heat another small pan over medium heat with a small splash of olive oil and cook the onion, broccoli, zucchini and carrots until cooked to your liking. Season with salt and pepper. If making the Napolitano sauce yourself, start by heating a small splash of olive oil into a small pot.  Add onion, garlic and chilli into the small pot and cook for 2 minutes. Add in the crushed tomatoes and season with salt, pepper, oregano, sugar and fresh basil leaves.  Leave the sauce to simmer for 10 minutes on a low heat.  Slice the cooked chicken breast and seperate into three seperate equal amounts.  Evenly divide the vegetables, brown rice and chicken into three seperate containers. Top each container with a heaped spoonful of napolitana sauce. You may have some sauce left over, so either freeze or save in the fridge for up to a week! 

Whooooo loves chicken teriyaki 🙋🏼‍♀️ (me hahaha) But seriously, so many of the store-bought marinades have a crazy high sugar content with weird additives, so we could all do with a simple DIY. This recipe is quick, delicious and not to mention HEALTHY!   Chicken Teriyaki Skewers Ingredients: 2 Chicken breasts1/2 cup of soy sauce2 garlic cloves (crushed)2 TBSP sesame oil2 TBSP organic honey2 TBSP of mirin (sweet rice vinegar)3cm of ginger (grated) Directions: Place ginger, soy sauce, garlic, sesame oil, honey and mirin into a large bowl and mix. Cut excess fat off of chicken breast. Then cut the remaining chicken breast into small cubes. Add the chicken to the bowl of marinade and let it sit for 1-2 hours to marinate. Thread chicken through skewers and repeat until all chicken has been used. Cook chicken on a hot pan until golden. Coat with spring onions and sesame seeds as a topping.

Meal Prep is something super popular, but often paired with boring and bland foods. It doesn't have to be that way! I created these yummy spicy sweet potatoes and a delicious and easy chicken patty. I also added a small salad to go with it, but separated the containers so you can re-heat!  Ingredients:Sweet Potato:¼ teaspoon of rosemary¼ teaspoon of turmeric¼ teaspoon of pepper¼ teaspoon curry powder1 Tablespoon of olive oilSprinkle of cayenne pepperSprinkle of saltSprinkle of pepper1 Small sweet potato, washed, peeled and cut into circlesChicken Patties:500g chicken breast mince (uncooked)1/4 teaspoon turmeric2 spring onions, sliced thinly2 garlic cloves, crushed1/2 a zucchini, grated finely1 carrot, grated finely1/4 teaspoon salt1/4 teaspoon pepper Salad Mix:2 Cups of lettuce leaves9 Cherry tomatoes9 Olives3 Button mushrooms1 Cucumber1 Carrot3cm of crumbled feta1 Lemon, cut into thirdsDirections:Pre -heat oven to 180 degrees celsius. Wash and peel the sweet potatoes. Cut into ling strips or circles - whatever you fancy!Add all spices into a bowl and mix. Splash the olive oil on the sweet potato and add the spice mix. Coat well. On a lined baking tray - place the coasted sweet potato and place into the oven for 40 minutes or until soft. Add chicken, carrot, zucchini, spring onion, garlic, salt, pepper, turmeric to a bowl and mix thoroughly to ensure all ingredients are mixed through.On a non-stick pan heat 1 tablespoon of olive oil over medium-hight heat.Use roughly two tablespoons of mixture per patty and roll into a small ball and lightly flatten into a small patty shape. Cook for 2-3 minutes on each side or until golden and completely cooked through.Cut one open to ensure patty is cooked through and mince is white inside.Divide salad mix by 3 into 3 seperate Tupperware containers.In the remaining 3 Tupperware containers;Add 4 chicken patties to each Tupperware container. Add 4-5 pieces of sweet potato to the each Tupperware container.Top with a natural greek yoghurt dressing. (i put coriander, lemon and salt in the yoghurt!) Hope you LOVED this recipe - and hope it spices up your meal prep! If you do make it, please send me a photo over on instagram or facebook...I'd love to see! Love, Leah