Food that’s unequivocally good for you has an image problem – it’s too often seen as boring. Nonesense, of course, and to prove it, we’ve put together five dishes that are not only good for you – high in protein and micronutrients and low in calories, fat and sugar – but also so plain good you’ll never miss junk food again.
Photography James Ransom
Preheat oven to 375°F. In a small baking pan, spread the sliced peppers and onion on the bottom, then spread the chicken strips on top of the peppers and onions. Add the olive oil and spices to the chicken, peppers and onions. Toss the mixture until they’re well coated. Completely cover the pan with foil and bake for 20 minutes. While the chicken and vegetables are cooking, heat the tortillas in the microwave (about 30 seconds) or oven (60 seconds). Fill one warm tortilla with half of each of the chicken mixture, the avocado, the Greek yogurt, the salsa, the lettuce and the cheese. Then repeat with the other tortilla.
Nutrition (per fajita): 510 calories, 40g protein, 45g carbs, 20g fat
Place a large frying pan over medium heat and add the olive oil, onion and garlic. Stir and let the onions start to caramelise. Then add the bison mince, breaking it up with a large spoon as it cooks. Once the meat is starting to brown, add the frozen vegetables. Stir, then cover and cook for three to five minutes. Uncover and stir in the cooked brown rice, soy sauce, hot sauce, shredded coconut, curry powder, ginger paste and sea salt. Make a hole in the centre of rice mixture (revealing the bottom of the pan) and carefully add the egg and egg whites to it. Cook the eggs in the hole, then mix into the rest of the dish. Serve in a large bowl.
Nutrition: 487 calories, 37g protein, 36g carbs, 22g fat
Preheat oven to 425°F. Wash the sweet potato and coat it with 1 tsp olive oil, sea salt and garlic powder. Bake for 45 to 50 minutes. It’s done when a fork can pierce the skin easily. Let it cool for ten minutes. While the potato is baking, place a large skillet over medium heat and add 1tbsp olive oil, onion, garlic and turkey bacon. Cook for about three minutes until the onions caramelise, then mix in the turkey. Once the turkey begins to brown, add the kale, paprika and black pepper. Stir, then cover and cook for about five minutes to let the kale wilt and the flavours develop. When the potato has cooled, carefully cut off a thin layer from the top and scoop out a few spoonfuls, forming a hole in the middle. Spoon the turkey mixture in and serve.
Nutrition: 440 calories, 37g protein, 46g carbs, 12g fat
Mix all ingredients in a bowl. Refrigerate overnight, or for at least three to four hours.
Nutrition: 495 calories, 45g protein, 49g carbs, 19g fat
In a bowl, combine the chia seeds, mashed banana, vanilla extract and almond milk. Slowly add the cocoa powder, cinnamon, sweetener, protein powder and peanut butter powder, whisking with a fork as you go. Protein and cocoa tend to clump, so stir enough to make it smooth. Top with peanut butter Refrigerate for ten to 15 minutes. Chia seeds expand in liquid, so the mixture will thicken in the fridge.
Nutrition: 384 calories, 32g protein, 27g carbs, 14g fat
Written by Olivia Langdon for Coach and legally licensed through the Matcha publisher network. Please direct all licensing questions to email@example.com.