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Indian Chicken Pilaf (Pulao)
Calories784 Kcal
Protein55 g
Fat32 g
Carbs68 g

Indian Chicken Pilaf (Pulao)

Indian cuisineNon-vegetarian2700 min

Strapped for time and still want to turn out a delicious, hot cooked meal? Look no farther! This Indian chicken pulao (pilaf) recipe is so easy to make. Pulao ...

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Ingredients
  1. For the Chicken:
  2. 2 pounds/1 kg boneless skinless chicken thighs (or breasts, cut into 1 1/2-inch chunks)
  3. For the Marinade:
  4. 1 tablespoon garlic paste
  5. 1 tablespoon ginger paste
  6. 1/2 teaspoon red chili powder
  7. 3/4 teaspoon salt
  8. 1/2 teaspoon lemon juice
  9. For the Spices and Cooking:
  10. 3 tablespoons neutral oil (like vegetable, canola or sunflower)
  11. 3/4 teaspoon cumin seeds
  12. 6 to 8 whole cloves
  13. 6 to 8 black peppercorns
  14. 1-inch stick cinnamon
  15. 4 to 5 green cardamom pods
  16. 1 large or 2 small bay leaves
  17. 2 large onions (chopped finely)
  18. 1 tablespoon garlic paste
  19. 1 tablespoon ginger paste
  20. 3 large tomatoes (chopped finely)
  21. 1 1/2 teaspoons coriander
  22. 1 teaspoon ground ​cumin
  23. 1/2 teaspoon​ garam masala
  24. 1 cup unsweetened yogurt
  25. 2 cups rice
  26. 4 cups chicken stock
  27. 1/2 teaspoon salt (optional)
  28. 3 to 4 tablespoons fresh green coriander (finely chopped)
Directions
  1. Make the Marinade
  2. Gather the ingredients.
  3. In a large, nonmetallic bowl, whisk together 1 tablespoon each garlic paste and ginger paste, red chili powder, 3/4 teaspoon salt and lemon juice.
  4. Place chicken in the marinade, turning to coat the chicken well. Cling wrap or cover the bowl and keep in the refrigerator for the chicken to marinate for 15 to 20 minutes while you prepare the remainder of the ingredients.
  5. Prepare the Rest of the Dish
  6. Put a large, deep, heavy-bottomed pan on medium heat. When it is hot, add the cooking oil. When the oil is hot, add the cumin seeds, cloves, peppercorns, cinnamon, cardamom, and bay leaves, and fry till aromatic.
  7. Now add the onions and fry till they just begin to turn golden.
  8. Add 1 tablespoon each of the garlic and ginger pastes and sauté for 1 to 2 minutes.
  9. Add the tomatoes, coriander, cumin and garam masala and sauté until the cooking oil appears to start separating from the spice mix. This is a sign that the spices are well browned.
  10. Now add the marinated chicken cubes and brown well. Stir often while browning to prevent burning.
  11. When the chicken is browned, add the yogurt and stir to mix well. Cook for 1 to 2 minutes.
  12. Add the rice and stir.
  13. Add the chicken stock and stir well. Bring to a boil, reduce the heat, cover and simmer till the rice and chicken are done and the water has almost fully dried up.
  14. Turn off the heat and let the dish rest for 7 to 10 minutes with the cover on.
  15. Adjust the salt if necessary. Garnish with finely chopped fresh green coriander and serve chicken pulao with a green salad, yogurt or a raita and pickle.
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Tanzanian Pilau Rice
Calories423 Kcal
Protein9 g
Fat14 g
Carbs67 g

Tanzanian Pilau Rice

OtherVegan1800 min

Tanzanian pilau rice is often difficult to separate from its Indian roots. However, when it comes to African cuisine, pilau is East Africa's ubiquitous rice dis...

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Ingredients
  1. 2 tablespoons butter or ghee
  2. 1 onion
  3. 1 clove or garlic
  4. 5 cardamom pods
  5. 1 to 2 whole cinnamon sticks
  6. 1/2 teaspoon ground cumin
  7. 1 teaspoon of black pepper
  8. 1/2 teaspoon ground cloves
  9. 2 cups of Basmati rice
  10. 1 cup of coconut milk
  11. 2 cups of vegetable stock or boiling water
Directions
  1. Finely dice the onion and garlic and wash the rice to remove excess starch. In a heavy based pot, heat up the butter or ghee and fry the onions until golden.
  2. Add the rice to the pot and stir until coated with the fat. Add the garlic and spices to the pot and allow the spices to release their fragrance. This should take less than a minute.
  3. Add the coconut milk and vegetable stock, or water, and bring to a boil. You will need to stir a couple of times to ensure the onions and spices are evenly distributed.
  4. After 5 minutes, reduce the heat to low, cover firmly with a lid and allow the rice to cook by the absorption method for 15 minutes.
  5. Fluff the rice then serve hot with a curry and a side of salad.
  6. Enjoy!
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Parsi Brown Rice
Calories396 Kcal
Protein8 g
Fat1 g
Carbs87 g

Parsi Brown Rice

Indian cuisineVegan2100 min

Indian food is a combination of various flavours - salty, sweet, bitter, sour and hot. Ideally these flavors should not only balance within a dish but a good me...

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Ingredients
  1. 2 cups long grained Basmati rice
  2. 2 tbsps vegetable/sunflower/ canola cooking oil or ghee
  3. 1/2 tsp sugar (I usually use raw sugar)
  4. 5 black peppercorns
  5. 4 cloves
  6. 1 bay leaf
  7. 1" piece of cinnamon
  8. 2 large onions sliced very thinly
  9. 4 and a 1/2 cups hot water
  10. Salt to taste
Directions
  1. Gather the ingredients.
  2. Wash the rice in a sieve under running water until the water runs clear. Drain the rice thoroughly in the seive.
  3. Heat the vegetable/sunflower/ canola cooking oil or ghee in a deep, heavy-bottomed pan on a medium heat. When the oil is hot, add the sugar and cook until it caramalizes and turns dark brown and liquid. Stir frequently.
  4. Add the whole spices and fry till they release their aroma (or turn slightly darker).
  5. Add the sliced onions and fry until they are soft, translucent and starting to turn a pale golden colour.
  6. Add the rice to this and mix well. Fry for 2 minutes, stirring often to prevent sticking.
  7. Add the hot water and mix again.
  8. Bring to a boil and then reduce flame to a simmer.
  9. Cook this way till the water almost dries up.
  10. Now sprinkle about 3-4 tablespoons of water all over the rice, cover and cook till done. To check if rice is cooked, pick up a few grains and squeeze between thumb and index finger. The grains should feel firm but mash fully.
  11. Turn off fire, cover and allow to rest for 5 minutes.
  12. Serve hot with Dhansak and Kachumbar salad.
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Spicy Moroccan Rice with Tomatoes and Peppers
Calories361 Kcal
Protein10 g
Fat8 g
Carbs65 g

Spicy Moroccan Rice with Tomatoes and Peppers

OtherVegan3000 min

While it's true that bread accompanies almost every Moroccan meal, khobz is not necessarily needed when the main dish is built around couscous or pasta or rice,...

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Ingredients
  1. 1 cup uncooked medium or long grain rice
  2. 2 tablespoons olive oil, or a little more if desired
  3. 1 onion, coarsely chopped
  4. 1 green pepper, coarsely chopped
  5. 1/2 yellow pepper, coarsely chopped
  6. 1/2 red pepper, coarsely chopped
  7. 3 or more cloves of garlic, pressed or very finely chopped
  8. 1 large tomato, peeled, seeded and chopped
  9. 1 large tomato, grated
  10. 2 1/3 cups chicken, beef or vegetable broth
  11. 1 to 2 tablespoons tomato paste
  12. 2 to 3 tablespoons chopped cilantro or parsley
  13. 1/2 teaspoon salt, or to taste
  14. 1/2 teaspoon ground cumin
  15. 1/2 teaspoon paprika
  16. 1/4 teaspoon cayenne pepper and/or black pepper
  17. 1/4 teaspoon turmeric
  18. pinch of saffron threads (optional)
  19. 1 small cinnamon stick (optional)
Directions
  1. Gather the ingredients.
  2. Heat the broth to nearly boiling, then hold warm over low heat.
  3. In a deep skillet or heavy bottomed pot placed over medium heat, saute the rice, onions and peppers in the oil. When the rice begins to brown, add the garlic and tomatoes. Cook for several minutes, stirring frequently.
  4. Add the broth, tomato paste, cilantro and spices. Bring the liquids to a boil then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes without stirring, until the rice is tender and has absorbed most of the liquids.
  5. Remove the rice from the heat and lightly stir with a fork to fluff the rice and mix the vegetables throughout. It should still be a little saucy; if not, gently mix in a few tablespoons of hot water. Cover and leave the rice sit for at least five minutes before serving.
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Shortcut Chicken and Andouille Jambalaya
Calories554 Kcal
Protein28 g
Fat27 g
Carbs48 g

Shortcut Chicken and Andouille Jambalaya

EnglishNon-vegetarian3600 min

One of the most classic dishes of Louisiana, and of New Orleans, Jambalaya is a wonderful, irrepressible medley of rice, sausage, chicken, sometimes pork or sea...

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Ingredients
  1. 1 tablespoon vegetable oil
  2. 1 1/2 pounds Andouille sausage (cut into 1/4-inch slices)
  3. 1 pound chicken thighs (boneless, skinless; trimmed and cut into 1-inch cubes)
  4. 2 onions (chopped)
  5. 2 green peppers (cored, seeded, and diced)
  6. 4 ribs celery (diced)
  7. 1/2 cup scallions (sliced, white and green parts)
  8. 2 tablespoons garlic (
  9. minced)
  10. 2 1/2 cups rice (long grain, parboiled)
  11. 1 tablespoon plus 2 teaspoons Zatarain’s Creole Seasoning
  12. 1 teaspoon cayenne pepper (or to taste; start with less if your kids are not into hot!)
  13. 1 can/14 ounces tomatoes (crushed)
  14. 3 1/2 cups chicken broth
Directions
  1. Gather the ingredients.
  2. Heat the oil in a very large deep saucepan over medium high heat. Brown the sausage for about 5 minutes until browned. Add the chicken and continue to cook until the chicken is lightly browned, but not cooked through, about 5 more minutes. Add the onions, peppers, celery, scallions, and garlic and sauté for another 5 minutes, until the vegetables have started to soften.
  3. Stir in the rice, Creole seasoning, and cayenne pepper and stir until the rice is well coated with the mixture. Add the crushed tomatoes and broth and stir well. Bring the mixture to a simmer, then lower the heat to low, cover the pan, and keep at a gentle simmer for about 25 minutes until the rice is tender and the liquid has been absorbed. Stir well and serve hot.
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Stir-Fry Chicken in Rice Wine
Calories777 Kcal
Protein82 g
Fat45 g
Carbs6 g

Stir-Fry Chicken in Rice Wine

OtherNon-vegetarian1500 min

Ginger, garlic, white pepper and two types of soy sauce lend extra flavor to this simple chicken in rice wine stir-fry. Chinese rice wine is found in Asian mark...

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Ingredients
  1. 1 whole chicken (3 to 4 pounds)
  2. 1 tablespoon peanut oil or vegetable oil for stir-frying
  3. 1 tablespoon Asian sesame oil
  4. 1 thumb-size piece of fresh ginger (cut into thin slices)
  5. 3 cloves minced garlic
  6. 3 tablespoons Chinese rice wine or dry sherry
  7. 3 tablespoons Kikkoman soy sauce
  8. 1 tablespoon black soy sauce (dark soy sauce)
  9. 1 teaspoon white peppercorn (coarsely crushed)
  10. 1 cup hot water or chicken stock
  11. Salt (to taste)
  12. 3 stalks spring onion, green onion (cut into 2-inch lengths for garnish)
Directions
  1. Chop the chicken into bite-size pieces, including the bones.
  2. Heat the wok to medium-high to high heat.
  3. Drizzle in the peanut oil or vegetable oil, and the sesame oil.
  4. When the oil is hot, add the sliced ginger. Stir-fry until it is almost brown. Stir in the minced garlic and stir-fry until it is nearly brown.
  5. Add the chicken slices. Let sit (sear) briefly, and then stir-fry the meat until it is slightly browned and about 80 percent cooked.
  6. Pour in the rice wine and continue stir-frying
  7. Add the Kikkoman soy sauce, dark soy sauce, and crushed white pepper. Continue to stir-fry, making sure the garlic and ginger do not burn.
  8. Pour in the hot water or chicken stock, a little at a time. Continue frying until the stock is reduced by half. Taste and add a bit of salt if desired.
  9. Serve the chicken garnished with the spring onions. Enjoy!
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Colorful Rice Salad With Lemon Dressing
Calories525 Kcal
Protein11 g
Fat15 g
Carbs89 g

Colorful Rice Salad With Lemon Dressing

OtherVegan1200 min

This rice salad includes summer squash, tomatoes, spinach, green onions, and a lemon and olive oil dressing. It pairs well with grilled or broiled steak, fish o...

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Ingredients
  1. 2 green onions/scallions (thinly sliced)
  2. 2 to 3 cloves of garlic (crushed and finely minced)
  3. 1 small summer squash (diced)
  4. 1 large tomato (diced)
  5. 1/2 red bell pepper (minced)
  6. 1 cup spinach leaves (rolled together tightly and very thinly sliced/chiffonade technique)
  7. 2 tablespoons finely chopped fresh parsley
  8. 1 small carrot (grated or minced)
  9. 1/4 cup fresh lemon juice
  10. 1/4 cup extra-virgin olive oil
  11. 1 1/2 to 2 cups cooked rice
  12. Salt and pepper (to taste)
  13. Optional: slivered toasted almonds
Directions
  1. Toss prepared vegetables together in a glass or ceramic bowl (non-reactive container).
  2. In a small bowl with the lemon juice, drizzle olive oil while whisking, to emulsify the liquids.
  3. Add to vegetables; cover and refrigerate for an hour.
  4. Add cooked, cooled rice; add salt and pepper to taste.
  5. To toast almonds, put them in a dry skillet over medium heat. Cook, stirring and turning constantly, just until lightly browned and aromatic.
  6. Top with toasted almonds.
  7. Refrigerate until serving time.
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