AI-powered weekly meal inspiration
An easy yet fabulously flavourful dish: perfectly grilled swordfish is placed on a bed of orzo cooked in white wine & chicken stock, sun-dried tomatoes, and salty olives. Finished off with fresh parsley & a drizzle of lemon juice for added zing!
You can look forward to a charred corn & sriracha-mayo slaw, which is stacked on toasted tortilla wraps. Then comes creamy avo followed by golden chicken tenders. Finished with a scattering of chopped spring onion and toasted sesame seeds.
In just a few easy steps, you’ll have your new favourite comfort food. Infused with herbs and spices, these chicken wings are dusted with flour and deep fried for mouthwatering crunch – you’ll need lots of oil! Basted with sriracha and served with creamy slaw on a bed of fresh lettuce and roast potatoes.
Look forward to marvelous mouthfuls of a midweek roast: chicken pieces rubbed with oriental spices and baked with kale, carrot, and lentils, with a cheeky maple syrup, apple cider vinegar, and fresh orange glaze.
Pan-grilled chicken mini fillets are fried to golden perfection and served with prego sauce. Sided with corn on the cob, roasted carrot & onion, and a crunchy yoghurt slaw. Hearty and filling, the prego sauce adds a delicious depth of flavour to this dish!
This old school classic doesn’t disappoint! Crunchy apple, celery, walnuts, and fresh grapes in a lemon, Dijon mustard, and coconut yoghurt dressing. Served with chicken and green beans.
The curry go-to you can’t say no to! Succulent mini fillets poached in a creamy, coconut-based korma sauce. Thickened with almond flour for a hint of nuttiness, popping with fresh ginger and chilli, and filled with soft baby tomatoes.
Sweet dreams are made of greeeens! Marinated chicken mini fillets tossed with green beans, peas, and leaves and swirled in our green goddess dressing: coconut yoghurt, guacamole, lemon, and parsley. With walnuts, roast chickpeas, and fresh apple to finish with a crunch.
A golden roasted, mozzarella and basil pesto stuffed chicken breast crumbed with toasty quinoa and cheese. Accompanied by a pumpkin mash and lemony green beans, crunchy leaves and fresh parsley. Yes, you’re in for the yummiest of yum!
This miso-basted crispy chicken tray-bake is just something else! With its crunchy charred green beans, onion, aubergine, chilli, and sprinkles of sesame seeds. Served on red rice and drizzled with soy-sesame and lemon dressing. Due to seasonality, we’ve had to sub the limes for lemons but don’t fret, there’s no skimping on flavour!