@FOODATNO.3 has used our GSN Steam-cooked Chicken Breasts to create these DELICIOUS recipes! Filled with protein, healthy fats and veg, these are at the top of our list 😍

Hoisin Pulled Chicken Tacos with Chilli Halloumi

‘I received the order & I couldn’t believe the quality of not only the produce but the packaging. I found the chicken especially so easy to cook and unbelievably handy to meal prep your whole week. The whole range screams convenience and when you’re a full time working mum, wife and business owner that is what you need in your life. I created this dish one evening with only a handful of items in the house, wanting a quick and easy tea which hit every taste bud!’ – Victoria Roberts / @FOODATNO.3 

This recipe is ready to hit every taste bud in minutes!

(6 Tacos)

Serves 2 people

Ingredients:

2x GSN steam-cooked Chicken Breasts

2 tsp Olive Oil

Iceberg Lettuce

Cucumber

Spring Onion

Wholewheat Wraps

Halloumi

Honey

2 tsp Tabasco

3tbsp Hoisin

1tsp Soy

2 tbsp Light Mayo

Instructions:

1.  Remove 2 GSN chicken breasts from the freezer and place in the fridge to defrost
2.  Rub the defrosted chicken fillets with olive oil and S&P – Then, place into a fan oven for 10 mins on 180c to heat through.
3. Once cooked – shred and set aside.
4. Meanwhile finely slice iceberg lettuce, cucumber and spring onion lengthways.
5. Char your wraps in a dry pan or on an open gas flame (be careful and use tongs!)
6. Chop your halloumi into squares and add to a dry pan. Once it starts to colour, add honey for it to become sticky and tabasco for a kick
7. Then add 3tbsp of hoisin, 1tsp of soy and 2tsp of Tabasco to a pan with your shredded chicken and heat through
8. Assemble the tacos in any order. I added light mayo to the bottom and topped with sesame seeds.

Show off your creativity by tagging @goldstandardnutrition in your best GSN Recipes…

Fresh Cobb Salad 

The Cobb salad is the quintessential American salad, first pulled together on a whim by Robert Cobb. It soon developed into a trendy meal amongst the Hollywood stars & eventually grew in popularity across the world…

Serves 2 people

Ingredients:

2 x GSN Chicken breasts (defrosted)

4 x Gem lettuce

15 x Diced tomatoes

1 x Deseeded Cucumber

1x Spring onion

Jalapeños (to taste)

Feta Cheese

3 x Bacon medallions

Instructions:

1.  Remove 2 GSN chicken breasts from the freezer and place in the fridge to defrost
2. Meanwhile, air-fry or grill your bacon medallions. Once crunchy, cut into slices.
3.  Rub the defrosted chicken fillets with olive oil and S&P – Then, place into a fan oven for 10 mins on 180c to heat through.
4. Once the chicken is heated, cut into small pieces.
5. Meanwhile finely slice iceberg lettuce, cucumber and spring onion lengthways & dice tomatoes.
6. Place salad leaves into your bowl & begin to lay the other ingredients in lines across the bowl (use the image for inspiration)
7. Add your favourite salad dressing & Enjoy!

Chipotle Chicken with Mexican Rice

Serves 2 people

Ingredients:

2x GSN Chicken

1x tbsp Chipotle paste

Microwavable Mexican Rice

1x Spring Onion

1/2 Pepper

Jalapenos (to taste)

1/3 bunch Fresh Coriander

Peri Peri Sauce

1/2 Lime

 

Instructions:

1. Defrost the GSN Chicken
2. Preheat Oven to 180 degrees
3. Mix 1tsp of Olive Oil with the Chipotle Paste
4. Coat the frozen chicken in the chipotle paste and cook in the oven for 10 minutes
5. Baste the chicken again half way through with the liquid in the pan
6. Follow your microwaveable rice instructions to cook
7. Once cooked, add the spring onion, chopped pepper, fresh coriander and peri peri sauce
8. Pepper to season and squeeze wedge the lime over the top
9. Plate up and ENJOY!