TASTY BOWL RECIPES

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15 DELICIOUSLY HEALTHY PROTEIN BOWL RECIPES

Provided by ChefMatt

Categories     Dinner    Entree

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 21

3 each Roma tomatoes, 1/4" dice
1/4 each red onion, 1/4" dice
2 tbsp basil, chiffonade
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1/2 each lemon juice, fresh
2 each green zucchini, cut into sticks
2 cups broccolini, chopped in half
2 cups button mushrooms, sliced
2 cups Brussel sprouts, quartered
1 each yellow pepper, cut into strips
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp garlic powder
2 each spaghetti squash, halved, cooked and the flesh scraped out
1 ea salt and pepper to taste
1.5 lbs boneless, skinless chicken thighs
1 tsp garlic powder
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar, for glazing
1 ea salt and pepper to taste

Steps:

  • Bruschetta
  • Vegetables
  • Balsamic Reduction
  • Balsamic Chicken

TASTY FISH TACOS | FISH RECIPES | JAMIE OLIVER



Tasty fish tacos | Fish recipes | Jamie Oliver image

Get three of your 5-a-day in just one portion of these epic Mexican-inspired fish tacos.

Total Time 35 minutes

Yield 2

Number Of Ingredients 14

100 g plain wholemeal flour
2 ripe kiwi fruit
4 spring onions
1 fresh jalapeño or green chilli
1 bunch of fresh coriander (30g)
2 limes
Tabasco chipotle sauce
¼ of a small red cabbage (150g)
1 tablespoon red wine vinegar
½ an orange
1 red or yellow pepper
2 x 120g fillets of firm white fish, such as haddock, skin on, scaled and pin-boned, from sustainable sources
olive oil
2 tablespoons natural yoghurt

Steps:

    1. In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
    2. Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
    3. Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
    4. Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.
    5. To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
    6. Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil.
    7. Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
    8. Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!

Nutrition Facts : Calories 418 calories, FatContent 10.6 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 35.2 g protein, CarbohydrateContent 48.3 g carbohydrate, SugarContent 16.5 g sugar, SodiumContent 0.9 g salt, FiberContent 8.4 g fibre

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