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This week we have an awesome ‘Coconut Chicken Satay’ along with ‘Creamy Chicken and Cauliflower Bake’.
On top of your two main meals, we want you to select 1 breakfast (optional) and 1-3 snacks from the snack board to have throughout the day. The idea is to always be satisfied with your food intake, without going over the top and never starving yourself.
Get prepared and lets hit the week.
1 summer time smoothie..
20g almonds & 1 Aussie Bodies HPLC bar.
Coconut Chicken Satay: A unique chicken dish ideal for prepping in bulk.
In a medium sized mixing bowl add the peanut butter, coconut milk, lime juice, vinegar, honey and garlic. Stir with a whisk until all ingredients are well combined. Add the chicken.
In a medium sized saucepan, bring four cups of water to the boil. Add the jasmine rice and stir. Bring heat down to simmer and place lid on top of saucepan while rice cooks, stir occasionally.
In a wok or a large frying pan, begin tossing the vegetables in a little oil over medium heat. Lower heat as your cook the chicken.
In another frying pan, bring to a medium heat and using tongs, place the chicken in the pan. Cook until chicken is no longer raw in the middle. When almost finished, add the remaining sauce to the pan and heat.
Combine the cooked vegetables with the chicken and serve on a bed of jasmine rice.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Creamy Chicken and Cauliflower Bake: An easy meal prep bake dish.