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DinnerRecipes

Egg Stir Fry

Quick, protein-packed, and full of color — a great option for breakfast, lunch, or dinner. Add your favorite sauce for flavor and variety.

Serves: 1
Time: ~12 minutes

INGREDIENTS

  • 2 large eggs

  • 1 cup mixed vegetables (bell pepper, carrots, broccoli, peas)

  • 1 cup cooked rice noodles (or substitute rice)

  • 1 tbsp soy sauce or teriyaki sauce

  • 1 tsp olive or sesame oil

  • Optional: chili flakes or green onions for garnish

 

INSTRUCTIONS

  1. Heat oil in a non-stick pan or wok.
  2. Add vegetables and sauté for 3–4 minutes.
  3. Push veggies to the side and scramble eggs until cooked.
  4. Add noodles and sauce, stirring until evenly mixed and hot.
  5. Garnish and serve warm.

 

NUTRITION

Serving size

1 Bowl (approx. 300 g)
Calories 390
Protein 22 g
Total Fat 14 g
Carbohydrates 42 g
Sodium 560 mg

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DinnerRecipes

Steak + Sweet potatoes + Broccoli

A balanced classic of protein, complex carbs, and fiber — ideal for muscle recovery and steady energy throughout the day.

Serves: 1
Time: ~20 minutes

INGREDIENTS

  • 150 g lean steak (sirloin or flank)

  • 1 small sweet potato, cubed

  • 1 cup broccoli florets

  • 1 tsp olive oil or butter

  • Salt and black pepper to taste

  • Optional: garlic powder, rosemary, or chili flakes

 

INSTRUCTIONS

  • Roast or microwave sweet potato until tender (8–10 minutes).
  • Steam or sauté broccoli until crisp-tender.
  • Heat a pan, season steak, and cook to desired doneness.
  • Slice steak and plate with sweet potato and broccoli.
  • Drizzle olive oil or butter over vegetables and season.

 

NUTRITION

Serving size

1 Plate (approx. 350 g)
Calories 480
Protein 42 g
Total Fat 16 g
Carbohydrates 35 g
Sodium 350 mg

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DinnerRecipes

Chicken Power Bowl

This bowl packs lean protein, healthy fats, and complex carbs; perfect for fueling your workouts or post-training recovery. Balanced, simple, and ready in minutes.

Serves: 1
Time: ~10 minutes

INGREDIENTS
  • 1 cup cooked brown rice or jasmine rice
  • 100 g pre-cooked chicken breast, sliced
  • ½ avocado, diced
  • 1 cup baby spinach
  • 1 tbsp olive oil (or drizzle to taste)
  • Salt and black pepper to taste
  • Optional: squeeze of lemon or sprinkle of chili flakes

 

INSTRUCTIONS

  1. Heat rice and chicken if desired.

  2. Add spinach to a bowl as a base.

  3. Top with rice, chicken, and avocado.

  4. Drizzle with olive oil and season with salt, pepper, and optional lemon juice.

  5. Serve warm or chilled.

 

NUTRITION

Serving size

1 Bowl (approx. 300 g)
Calories 420
Protein 35 g
Total Fat 17 g
Carbohydrates 30 g
Sodium 310 mg

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DinnerLunchRecipes

Chicken & Rice Bowl

A classic muscle-building combo—lean chicken, fluffy rice, and colorful veggies. Balanced macros and simple prep make this a go-to for meal planning or recovery fuel.

Serves: 2
Time: ~25 minutes

INGREDIENTS

Chicken & Marinade

  • 250 g (2 small) chicken breasts, sliced
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste

Bowls

  • 1 cup (150 g) cooked jasmine or basmati rice
  • 1 cup (120 g) steamed broccoli
  • ½ cup (60 g) sliced bell peppers
  • 1 tbsp olive oil (for drizzling)
  • Optional: chili flakes or lemon wedge for flavor

 

INSTRUCTIONS

  1. Heat a skillet over medium heat. Add olive oil and chicken. Season with garlic, salt, and pepper.
  2. Cook for 5–6 minutes per side, or until golden and fully cooked.
  3. In a bowl, add cooked rice, broccoli, and peppers.
  4. Top with sliced chicken and drizzle with olive oil.
  5. Optional: Finish with chili flakes or a squeeze of lemon for brightness.

 

NUTRITION

Serving size

1 Bowl (approx. 400g)
Calories 460
Protein 42 g
Total Fat 13 g
Carbohydrates 45 g
Sodium 280 mg

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DinnerLunchRecipes

Greek Chicken Nourish Bowl

A bright, protein-packed bowl with lemon-oregano chicken, fluffy quinoa and all the Greek salad favorites—cucumber, tomato, olives and feta. Fresh, fast, and perfect for meal-prep.

Serves: 2
Time: ~25 minutes

INGREDIENTS

  • Chicken & Marinade

    • 220 g / 7.8 oz chicken breast, sliced

    • 1 Tbsp fresh lemon juice

    • 1 tsp extra-virgin olive oil (≈ 0.25 fl oz)

    • 1 small garlic clove, crushed

    • ¼ tsp dried oregano

    • Pinch salt & black pepper

Bowls

  • 85 g / 3.0 oz dry quinoa

  • 250 ml / 8.5 fl oz water

  • 2 cups chopped romaine/cos or mixed lettuce

  • 100 g / 3.5 oz cucumber, sliced

  • 120 g / 4.3 oz cherry tomatoes, halved

  • 50 g / 1.8 oz pitted Kalamata olives

  • 50 g / 1.8 oz feta, crumbled

  • 1 Tbsp fresh lemon juice, to finish (optional)

 

INSTRUCTIONS

  1. Marinate: In a bowl whisk lemon juice, oil, garlic, oregano, salt and pepper. Add chicken and toss to coat; marinate 10 minutes.

  2. Cook quinoa: Bring water to a boil in a small saucepan. Add quinoa, reduce heat to low, cover and simmer until water is absorbed and quinoa is tender (about 12–15 minutes). Fluff and set aside to cool slightly.

  3. Cook chicken: Heat a non-stick pan over medium heat. Cook marinated chicken until browned and cooked through, 4–6 minutes per side (internal temp 74 °C / 165 °F).

  4. Build bowls: Divide lettuce and quinoa between two bowls. Top with cucumber, tomatoes, olives and feta. Add sliced chicken.

  5. Finish & serve: Squeeze over a little extra lemon juice if you like.

  6. Meal-prep tip: Serve one now and refrigerate the second for tomorrow.

 

NUTRITION

Serving size

494g
Calories 443
Protein 33.7 g
Total Fat 18.1 g
Carbohydrates 35.6 g
Sodium 727 mg

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DinnerRecipes

Creamy Garlic Chicken and Rice

Enjoy this hearty, protein-packed meal that combines tender chicken breast, spinach, and green beans with a creamy garlic sauce over fluffy brown rice. With balanced macros and wholesome ingredients, it’s the perfect dinner to fuel recovery and keep you satisfied.

INGREDIENTS
  • 130 g skinless chicken breast
  • ¼ tsp olive oil
  • 20 g English spinach
  • 35 g brown rice
  • 80 ml water, filtered
  • 60 g green beans
  • 0.7 fl oz cream
  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard
  • 5 g parmesan cheese
  • Himalayan salt (to taste)
  • Black pepper (to taste)

 

INSTRUCTIONS

  1. Heat olive oil in a non-stick pot over medium heat and sauté the garlic for 1 minute. Add chicken breast and cook for several minutes until sealed through.
  2. Reduce heat, add cream, Dijon mustard, and parmesan cheese. Stir in spinach and simmer for 10 minutes. Season with salt and pepper.
  3. Meanwhile, boil water in a saucepan over medium temperature and cook brown rice for 25 minutes or until rice has expanded. Add more water if needed.
  4. Steam green beans in a basket over boiling water until softened.
  5. Serve creamy garlic chicken over the rice with green beans on the side.

NUTRITION

Serving size

300g
Calories 446
Protein 35.24 g
Total Fat 19.60 g
Carbohydrates 30.20 g
Sodium 277.22 mg

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DinnerRecipes

Harissa Lamb Chops With Spring Salad

Enjoy these flavorful lamb chops coated in a spicy harissa rub, served with a crisp and refreshing spring salad. Packed with lean protein, healthy fats, and fresh veggies, this dish comes together in just 20 minutes, perfect for a quick lunch or dinner.

INGREDIENTS

  • 4.6 ounces lean lamb chops

  • 0.2 fl oz extra virgin olive oil (2 tsp, divided)

  • 1 garlic clove (minced)

  • 0.2 ounce harissa paste (1 tsp)

  • Pinch of pepper and Himalayan salt

  • 2.2 ounces cos lettuce (shredded)

  • 2.9 ounces red bell pepper (diced)

  • 1.8 ounces frozen corn kernels (thawed)

  • 1.8 ounces snow peas (halved)

  • 0.2 fl oz apple cider vinegar (1 tsp)

  • 0.2 fl oz rice malt syrup (1 tsp)

  • 0.4 ounce feta cheese (crumbled)

 

INSTRUCTIONS

  1. In a small bowl, combine 1 tsp olive oil, garlic, and harissa to form a paste. Rub into the lamb chops until evenly coated. Season with salt and pepper, then set aside.
  2. For the salad, add lettuce, capsicum, corn, snow peas, and feta to a bowl.
  3. In a separate small bowl, whisk together 1 tsp olive oil, apple cider vinegar, and rice malt syrup. Pour over the salad and toss until coated. Set aside.
  4. Heat a non-stick fry pan over medium heat. Cook the lamb chops for 3–4 minutes per side or until cooked to your liking. Remove from heat.
  5. Serve the lamb chops with the prepared spring salad.

 

NUTRITION

Serving size

409g
Calories 441
Protein 33.9g
Total Fat 23.4g
Carbohydrates 21.2g
Sodium 312mg

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DinnerLunchRecipes

Spanish Rice with Chorizo

Start your day or evening with this hearty Spanish-inspired dish that’s packed with brown rice, chorizo, fresh vegetables, and spices. This flavorful, protein-rich meal comes together in just 30 minutes and makes the perfect wholesome option for lunch or dinner.

 

INGREDIENTS

    • 1.8 ounces brown rice (uncooked)

    • 4.3 fl oz water

    • 2.2 ounces chorizo (sliced)

    • 0.9 ounce brown onion (diced)

    • 0.5 teaspoon paprika

    • 0.5 fl oz lime juice, freshly squeezed

    • 3 oz red bell pepper

    • 3.2 ounces tomato (diced)

    • 0.1 fl oz extra virgin olive oil (0.5 tsp)

    • 1.5 ounces frozen green peas (thawed)

    • 1.5 ounces frozen corn kernels (thawed)

    • 1 pinch Himalayan salt

 

INSTRUCTIONS

  1. Heat olive oil in a non-stick saucepan over medium heat. Fry the chorizo for 3–4 minutes on each side until crisp. Remove from pan and set aside.

  2. In the same pan, add the onion and bell pepper. Cook over low-medium heat for 1 minute until softened.

  3. Add the rice, water, tomato, peas, corn, lime juice, paprika, and a pinch of Himalayan salt. Stir well. Cover and cook for 15 minutes on low-medium heat, or until the rice has expanded and softened, and the water is absorbed. Add more water if needed.

  4. Transfer to a bowl, top with the crisped chorizo, and serve hot.

To make ahead

Cook the rice mixture without adding chorizo. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, then top with freshly cooked chorizo before serving.

 

NUTRITION

Serving size

360g
Calories 438
Protein 19.83g
Total Fat 14.54g
Carbohydrates 51.75g
Sodium 557.9mg
Sugars 6.89g

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DinnerRecipes

Lemon Butter Shrimp and Broccoli Skillet

Lemon Butter Shrimp and Broccoli Skillet

This lemon butter shrimp skillet is the ultimate weeknight dinner! It’s a quick, one-pan meal that comes together in minutes—perfect for those hectic days when you need something fast but flavorful. We love making it at least once a week, since it’s ready in under 30 minutes and so much better than takeout.

INGREDIENTS

  • 1 large head of broccoli, cut into florets
  • 1 tablespoon olive oil
  • kosher salt and pepper
  • 1 bag Fremont Fish Market Jumbo EZ Peel Shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 lemon, sliced
  • 1 lemon, freshly juiced
  • pinch of crushed red pepper flakes
  • 1 pouch Simply Nature Organic 90 Second Quinoa and Brown Rice

 

INSTRUCTIONS

  1. Pat the shrimp completely dry with a paper towel.

  2. Heat the olive oil in a large skillet over medium heat. Toss in the broccoli florets and cook, stirring often, until it toasts and bit and softens, about 5 minutes. Transfer the broccoli to a plate.

  3. Add 2 tablespoons of the butter to the skillet. Season the shrimp all over with the salt and pepper. Add it to the butter and cook until opaque, about 1 to 2 minutes on each side. Stir in the garlic cloves.

  4. Add in the remaining 2 tablespoons of butter to the pan. Add in the lemon slices and the lemon juice. Let the mixture bubble for a minute or two. Sprinkle in the red pepper flakes.

  5. Add the broccoli back to the skillet and toss. Serve immediately with the Simply Nature Organic 90 Second Quinoa and Brown Rice on the side!

 

NUTRITION

Serving size

300g
Calories 350
Protein 28 g
Total Fat 20 g
Carbohydrates 14 g
Sodium 680 mg

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