Recipes | Leah Itsines

This Peri Peri Chicken Bowl is the BEST! It's such easy, healthy and super delicious meal that you can in 30 minutes. Simply, marinate your chicken breast in my tasty peri peri marinade, bake and serve with sweet corn and rice. You won't find a better recipe for dinner or lunch. Serves: 2 Prep time: 10 minutes  Cook time: 20 minutes  Ingredients:  1/2 cup brown rice, uncooked  400g canned sweet corn, drained and rinsed  2 small chicken breasts, trimmed  1/2 tsp paprika Salt and pepper, to taste Marinade:  3 tbsp olive oil  1/2 lemon, juiced  2 garlic cloves, crushed  1 small fresh chilli 2 tsp brown sugar  1 tsp dired oregano  1 tsp paprika  1/4 tsp cayenne pepper  2 tsp onion powder  2 tsp mustard  Salt and pepper, to taste  Directions:  Cook rice according to packet instructions.  Pre-heat oven to 180C/350F. In a mixing bowl, add all ingredients under "marinade" and mix well. Take out 1 tbsp of the mixture out of the marinade bowl and set aside. Coat chicken in the remaining marinade and leave for 15 minutes.  On a non stick frying pan, splash a little olive oil and heat to a medium high heat. Place chicken onto the frypan and lightly brown on all sides.  Place chicken onto a lined baking tray and into the oven for 15 minutes or until completely cooked through. (this way, it won't overcook and dry out on the pan!) Once cooked, brush the tablespoon of marinade over the top of the chicken and place under a grill to lightly broil.  In a small pan, heat corn kernels over a medium to high heat. Splash a little olive oil over the top and sprinkle paprika, salt and pepper. Cook for 5 minutes or until heated through.  Divide ingredients evenly into two bowls and eat! 

I'm keeping tradition alive with another FREE BARE Guide recipe this Friday.. Saving the best for this week with these delicious Snickers Overnight Oats because I know how much you guys love overnight oats! Serves: 1 Prep time: 5 minutes Fridge Time: Overnight TIP: For a vegan option, swap milk for a plant based milk and honey for maple syrup! Ingredients: ½ cup rolled oats1 cup milk 1 small banana, mashed ¼ teaspoon ground cinnamon 1 teaspoon smooth peanut butter 1 teaspoon cacao powder 1 teaspoon honey 2 fresh Medjool dates, pitted and chopped finely Directions: 1. Combine oats, milk, banana, cinnamon, peanut butter, cacao, honey and mix well. 2. Pour into a bowl, sprinkle dates on top and place in fridge overnight.

Here's a delicious free BARE Guide recipe! I know how much you all love overnight oats.. So here's a delicious Chocolate Raspberry Overnight Oats recipe. Serves: 1Model: 1Prep Time: 10 MinutesIngredients:1 small banana1 cup almond milk1/2 cups of oats1 tsp cacao powder1 tsp desiccated coconut5 fresh raspberries (raspberries, blueberries or strawberries!)Directions:1. Add oats into a container.2. Add banana, almond milk, cacao, desiccated coconut to a blender and blend until mixtureis smooth and runny.3. Pour the mixture over the oats into the container and give it a good mix! Make sure theoats and the smoothie are mixed well.4. Place in the fridge overnight. Top with berries in the morning.

I LOVE POWER BOWLS! Instead of rice, I swapped for Macro Australian Bulgar Wheat, only at @woolworths_au which is a source of fibre and protein! The best thing is....all you need to do is soak it in boiling water for 10 minutes and drain...so no water ratios need to be guessed here haha!! This recipe is perfect for a dinner party because you can prep all the ingredients (plus more!) and everyone can choose to make their own bowls, meaning EVERYONE is happy (including the kiddos!). If you wanted, you could add some chickpeas, shredded chicken or some cooked beef strips! Mexican Spiced Grain Bowl: Serves: 2Prep Time: 10 minutesCook Time:10 minutes Ingredients:  ½ cup canned Corn ½ cup canned Black Beans, drained and rinsed  2 large Kale leaves, sliced thinly  1 Avocado, sliced 3/4 cup Macro Organic Bulgur Wheat, uncooked3-4 Fresh cherry tomatoes2 tbsp tomato passata sauce  Spices:  Pinch of Salt¼ tsp Cayenne Pepper 1 small Garlic, crushed Fresh Coriander, optional  Chipotle Yoghurt dressing: ¼ cup Macro Organic Greek Yoghurt 1-2 tsp chipotle spiceLime juice, to taste 1 tbsp coriander, chopped  Directions:  In a small pan, heat a splash of olive oil over a medium to high heat.  Cook bulgur according to packet instructions. Make the “dressing” and set aside.  Add black beans, salt, pepper, garlic, and the passata sauce and cook for 5-6 minutes.  In a bowl arrange the bulgar, corn, beans, kale, avocado and cherry tomatoes. Drizzle the chipotle sauce over the top.

I have always loved poke bowls, but I'd be lying if I said they're on the less-expensive side to make (and even more expensive to purchase already made!) HOWEVER.. before you start to break your budget, let's consider an alternative .. When it comes to poke bowls, the most expensive portion that will usually break the budget is the PROTEIN! Thriving off of needing quality protein to make the dish POP, it's super easy to fall into the trap of buying that sashimi-grade kingfish or expensive pulled meats. But why not tuna? And no I'm not talking about those expensive cuts that you need to go to a fish market for.. I'm talking about a subtly-flavoured tin of tuna! If you haven't tried it before, you ABSOLUTELY should.. you'd be so surprised at how tasty it is!!   Triple Chilli Tuna Poke Bowl Serves 2 Ingredients: 250g Sirena Triple Chilli Tuna, drained (keep the oil!)1 carrot, julienne1/2 cup edamame beans, defrosted 1 small cucumber, julienne  Small handful of coriander, chopped4 small seaweed crisps 1 cup brown rice, cooked 2 small radish bulbs, sliced thinly  Optional Dressing: 2 tsp soy sauce 1 tsp sesame oil1 tsp ginger, grated1 tsp lime juiceDirections:  Place the soy sauce, sesame oil, ginger, lime juice, coriander and spring onion into a bowl and mix well (this is optional, so only if needed!)  Cook brown rice according to packet instructions.  Divide the brown rice between two bowls and top with the chilli tuna, cucumber, edamame means, coriander, radish and the seaweed crisps. Drizzle a little of the chilli oil on top and if wanted, the dressing. 

 I LOVE that I can have this amazing, hearty, winter warming meal when it's super cold outside! Fresh mango isn’t always available all year round – but Macro's Certified Organic Frozen Mango is, only at @woolworths_au!! This Recipe was bought to you by Woolworths Macro.  Serves 4Cook time: 20 minutes  Ingredients:  1 tsp Macro Organic Extra Virgin Spanish Olive Oil1 cup Macro Certified Organic Frozen Mango, defrosted 2 medium Macro Certified Organic Chicken Breast Fillet½ cup snow peas, sliced in half 1 capsicum, diced½ Macro Organic brown onion, sliced ¼ cup Macro Dry Roasted Cashews1 small handful of coriander, roughly chopped Rice, to serve Dressing: 2 tbsp soy sauce 1 garlic clove, crushed ½ tsp fresh ginger, grated 1 tsp Macro Organic HoneyWater, to thinLime juice, to taste Directions: In a non-stick pan, add the garlic, onion and chicken, and cook for 5-6 minutes until the chicken is cooked through. Remove chicken from pan and add snow peas, capsicum and cashews. Cook for 3-4 minutes or until they begin to soften. Return the chicken to the onion mixture and add in the defrosted mango. Combine all dressing ingredients and stir through mixture. Serve with rice and top with fresh coriander and a squeeze of lime.

Apricot chicken is a dish that initially I was a little concerned with, like the idea of apricot and chicken together.. I was just unsure! But I tell you what, after ACTUALLY trying it, I was seriously so surprised with the taste! I just loved how soft the chicken went in this recipe and the flavour of the sauce. I can absolutely understand why apricot chicken is a family favourite for SO many of you! If you haven't tried this combo, you need too! For a quick, easy and delicious dinner that you can make in under an hour.. here's my Apricot Chicken Bowls recipe.    Apricot Chicken Bowls Serves: 4Cook time: 45 minutes Prep time: 10 minutesIngredients: 4-5 chicken thigh fillets, excess fat removed  1 cup chicken stock 1 medium tomato, chopped  1  x 400g can apricot halves in juice (low sugar)  2 tbsp French onion soup mix 1 small brown onion, diced  1 garlic clove, sliced  Cracked pepper (to taste) Directions: In a large 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.  Remove chicken and set aside.  Add onion and garlic into the pot and stir for 2 minutes or until onion is translucent. Add apricot halves and allow to cook for 5 minutes.  Add tomatoes, chicken stock and fresh onion soup powder. Add chicken thigh and bring to a boil and then turn down to a simmer. Add a lid and leave to simmer for 30 minutes. Remove lid and allow the mixture to thicken for 10 minutes. Remove chicken and shred using two forks. Pour apricot sauce over the top and mix through. Add as much as you think you need to coat the chicken.  Serve with rice and broccoli!

This is such a simple muesli and can last forever in the cupboard (well, not until you eat it all in the first week because its SO good!)  Ingredients:  3 cups oats 3 tbsp pepita seeds Handful walnuts 2 tbsp Hemp seeds 1 tbsp Chia seeds 3 tbsp dessicated coconut 1/2 cup diced dried dates 1/2 cup maple syrup Directions: Preheat grill to a high setting. Add oats, pepita seeds, walnuts, desiccated coconut, diced dates and hemp seeds into a bowl and mix. Pour maple over the oat mixture and mix well. Pour mixture onto a lined baking tray and spread out evenly. Place under the grill for 2-3 minutes each time, using a spoon to mix around the mixture as you go. Take out when the whole mixture is beautifully golden. Typically this may take 10 or so minutes, but each grill is different! Store in an airtight container and eat over 2/3 weeks!

I love a good cheap and healthy meal prep recipe and these Turkey Patties are the best! They're quick, easy and super tasty. You'll love this idea for lunch or dinner. Simply, pack your meals in seperate containers and you'll be ready to go for days.Serves: 4 meals  Cook time: 40 minutes  Ingredients: 500g Lean Turkey Mince, raw 1 Sweet potato, Peeled and roughly chopped 2 Zucchini, one roughly chopped and one grated finely 2 Carrots, One chopped roughly and one grated finely1 Eggplant, roughly chopped 2 tbsp. Olive oil1 tbsp Dried OreganoPinch of Salt and Pepper 3 Spring onion stalks, sliced thinly2 garlic cloves, crushed1/2 long red chilli, finely sliced 1/4 tsp turmeric powder 1/2 cup quinoa (uncooked), cooked. 1/2 a lemon, juiced Directions:  Preheat oven to 180 degrees celsius.  Roughy chop 1 zucchini, 1 carrot, eggplant and sweet potato into large chunks.  Place veggies onto a lined baking tray and coat with a pinch of salt and pepper, dried oregano and 1 tbsp of olive oil. Place into the oven for 30-40 minutes or until veggies are cooked through. In a mixing bowl, add turkey, 1 grated carrot, 1 grated zucchini, spring onion, garlic, chilli and turmeric powder. Mix together.   On a non stick pan, splash a tbsp of olive oil over medium to high heat. Form the turkey mixture into small patties and cook for 3-4 minutes on each side. Once the veggies are done, place them into a large mixing bowl and add the cooked quinoa. Season with salt and pepper and a big squeeze of lemon. Divide the patties and the quinoa salad into three containers and store in the fridge for your meal prep!

Spice up your meal prep game with this delicious Chilli Lime Chicken recipe! Packed with my favourite veggies, sweet potato mash and broccoli, this recipe is super quick, easy and, most importantly, packed with flavour. In less than 30 minutes, you'll have 3 meals prepped and ready to go for the week. How easy is that? Serves: 3  Prep Time: 15 minutes  Cook Time: 20 minutes  Ingredients:600g sweet potato, peeled, raw and chopped into bite sized pieces 500g chicken breast, uncooked, sliced into strips1 teaspoon smoked paprika¼ teaspoon cayenne pepper½ ground coriander1 tbsp tomato paste2 fresh garlic cloves, crushed2 tbsp olive oilPinch of pepperPinch of salt6 broccolini stalks1 tsp chives, finely chopped 1/2 lime, juiced 1 small red chilli, deseeded and chopped Directions: 1. After peeling and chopping the sweet potato, place into a deep pot and cover with water and place onto a high heat, bring to a boil and then leave to simmer for 20-25 minutes or until soft.  2. In a small bowl, mix paprika, cayenne pepper, ground coriander, tomato paste, 1 crushed garlic clove, olive oil, lime juice, salt and pepper. Combine throughly.  3. Add chicken strips into this bowl and coat well. Leave to marinate in the fridge for 2 hours (or overnight if you can!).  4. Cook chicken in batches in a small pan with a splash of olive oil until fully cooked through.  5. Drain water from sweet potato and transfer into a large bowl. Begin to mash with a fork or potato masher until smooth. Add fresh chives and a pinch of salt and pepper. Mix throughly.  6. Wiping the pan used for the chicken, add another splash of olive oil and add in the remaining garlic clove and the fresh chilli. Add in the broccolini and cook for 4-5 minutes or until it begins to soften (you still want a crunch!) 7.Divide the ingredients into three containers. I used 1/2 cup sweet potato mash, 3 broccolini stalks and around 120g of chicken.  Hope you LOVE this recipe! Don't forget to come over on instagram and let me know if you do! @leahitsines or TAG me in the image so I can see your beautiful creations!  Love, Leah x

Chocolate for breakfast will be your reality with these healthy yet super delicious Bounty Overnight Oats! In 5 minutes, you can meal prep this easy recipe so breakfast is all ready to grab and go in the morning. Plus, this recipe is vegan! So everyone can enjoy it. Yay!  Serves: 2 (makes two breakfasts) Ingredients:1 cup of rolled oats2 tsp maple syrup 1 tsp vanilla extract  1 cup of coconut milk2 tbsp cocoa (or cacao!)2-3 tbsp dessicated coconut Directions: Add oats, maple, vanilla extract, coconut milk, cocoa and dessicated coconut into a large mixing bowl and mix well. Divide evenly into two containers.  Place in the fridge overnight. Enjoy for breakfast the next morning! These can be had hot or cold (my favourite is warm!) 

Who doesn't love peanut butter and jelly?! Start your day with this super easy and healthy breakfast inspired by your childhood. I love overnight oats because they're super tasty, take 10 minutes to make and are the perfect meal prep breakfast. Serves: 2 (makes two breakfasts) Ingredients:1 cup of rolled oatsSprinkle of ground cinnamon 1 cup of almond milk (or milk of your choice)1/2 cup fresh raspberries1 tbsp honey 2 tbsp peanut butter  Directions: Add oats, almond milk and cinnamon evenly throughout two containers and combine well. Place the fresh berries onto a chopping boards and pour honey over the top. Mash the berries and honey with a fork. Add the berries to the containers and place into the fridge overnight.  In the morning, top with the peanut butter and mix through.