This week’s recipe is a good one.. and it was actually created by Scott Baptie who is a physique and sports nutritionist. If you haven’t heard me mention Scott on social media before then you won’t know that I’m a huge fan of his podcast; Food For Fitness. Scott interviews some incredible people and has a really sensible and evidenced based outlook when it comes to nutrition, health and weight loss.
The other week Scott launched his latest High Protein Handbook; a downloadable recipe book packed with 30 delicious high in protein (obviously), easy to make, family friendly recipes and he kindly sent me a copy to use! I couldn’t wait to get cooking and one of my favourite recipes is this one; Sesame Chicken Kebabs.
Just like this one, each recipe is not only delicious and easy to make, but they’re macro-counted too and even come with a barcode so you can scan it quickly into Myfitnesspal (if you use this app to track calories) – ingenious!
I know some of you already have Scott’s recipe e-books and the pictures of what you’ve made look amazing. They are perfect for cooking in bulk (meal-prep!) and are flexible too; for example you can cook these kebabs either outside on the BBQ or inside under the grill.
Scott’s High Protein Handbook 3 costs £9.99 and if you buy it you can also pick up handbooks 1 and 2 for half price (brilliant!). You can choose to print it out or have it in electronic format on your iPad, laptop or phone; either way it’s very easy to read and follow.
Do let me know if you get the handbook and what you make..
For now though, here’s a little taster so you can literally try before you buy!
Sesame & Ginger Chicken Kebabs
Ingredients
- 500g chicken breast (diced into chunks)
- 4 tbsp soy sauce
- 2 tbsp rice vinegar (I used apple cider)
- 1 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 5g garlic (minced) - I used dried garlic granules
- 5g ginger (minced) - I used dried
- Few grinds of black pepper
- Sesame seeds for garnish
Instructions
- Mix the soya sauce, honey, vinegar, sesame oil, garlic, ginger and black pepper in a bowl and marinade the chicken for at least one hour in the refrigerator.
- When it’s ready, thread the chicken onto skewers then cook on the BBQ or under a grill until thoroughly cooked through and the juices run clear.
- Serve with your favourite salad and jacket or new potatoes
Notes
Pictured: I served mine with a jacket potato & spiralised cucumber with avocado pieces & olive oil 🙂
I also took these chicken skewers to a BBQ and they were a huge hit!!
Nutrition stats provided are for 1/3 of the chicken; you can scan the bar code here if you use MyFitnessPal:
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 258 | ||
% Daily Value | ||
Total Fat 6 g | 9% | |
Total Carbohydrates 13 g | 4% | |
Protein 38 g | 76% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
*Thank you to Scott for sending me a copy of the handbook to try. This blog post contains an affiliate link. Please read my disclaimer page for more information.