5 fakeaway recipes full of health benefits

We love food and healthy recipes. And we love creating health and easy recipes that fit into your life and fuel your health.

And we have over 350 healthy recipes available to all members and you can access them here.

Today we are sharing some yummy and healthy fakeaway recipes so you can make healthy and delicious food at home without reaching for the takeaway menu

Fakeaway recipes

Chicken Pad Thai 

Serves 4

INGREDIENTS
• 4 chicken breasts, sliced
• 200g rice noodles
• 1 large capsicum, sliced
• 2 carrots, julienned
• 1/4 cup green onions, chopped
• 1/4 cup crushed peanuts
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 lime, cut into wedges

METHOD

1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat olive oil in a pan over medium high heat.
3. Add garlic and sauté until fragrant. 
4. Add chicken and cook until browned.
5. Add capsicum, carrots, soy sauce, and fish sauce, and cook until vegetables are tender.
6. Add cooked noodles and toss to combine.
7. Serve with green onions, crushed peanuts, and lime wedges

CALORIES + MACRO NUTRIENTS
FAT 15g
CAL 450
PROTEIN 30g
FIBRE 5g
CARBS 50g

Benefits:

Vegetables and rice noodles provide fibre that supports a healthy digestive system.

Chicken provides lean protein, essential for muscle repair and growth.

Peanuts provide healthy fats that support heart health.

KFC chicken

INGREDIENTS:

Chicken:

• 4 chicken drumsticks (skin removed)
• 4 chicken thighs (skin removed)
• 1 cup low-fat buttermilk
• 1 egg

Coating:

• 1 cup whole wheat flour
• 1/2 cup panko breadcrumbs
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (optional for extra spice)
• 1/2 tsp salt
• Olive oil spray

INSTRUCTIONS:

• Marinate the Chicken:In a large bowl, whisk together the buttermilk and egg.
  Add the chicken pieces to the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 2 hours, or overnight for best results.
  
• Prepare the Coating:In a separate bowl, mix together the whole wheat flour, panko breadcrumbs, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt.
  
• Coat the Chicken:Preheat your oven to 400°F (200°C).
  Line a baking sheet with parchment paper and place a wire rack on top. This will allow the heat to circulate around the chicken, helping it to crisp up.
  Remove the chicken from the buttermilk mixture, allowing any excess to drip off.
  Dredge each piece of chicken in the flour mixture, pressing gently to ensure it adheres well.
  Place the coated chicken pieces on the wire rack.
  
• Bake the Chicken:Lightly spray the chicken pieces with olive oil spray to help them crisp up.
  Bake in the preheated oven for 35-45 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
  For extra crispiness, you can broil the chicken for the last 2-3 minutes of baking, watching closely to prevent burning.
  

NUTRITIONAL INFORMATION (PER SERVING):

• Healthy Baked "Fried" Chicken:

• Original KFC Fried Chicken:

Healthy Bacon & Egg McMuffin Makeover

Ingredients:

For the Muffin:

• 1 whole grain English muffin (use 1 muffin, cut in half)
• 1 large egg
• 2 slices of lean bacon
• 1/4 cup fresh spinach, chopped
• 1/4 cup cherry tomatoes, diced
• 1/4 cup red bell pepper, finely diced
• 1 slice of reduced-fat cheddar cheese
• 1/4 avocado, sliced (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Ingredients:

• Toast the whole grain English muffins until they are lightly browned.
• In a non-stick skillet over medium heat, cook the Canadian bacon until heated through and slightly crispy, about 2-3 minutes per side. Set aside.
• In the same skillet, lightly sauté the spinach, cherry tomatoes, and red bell pepper until just wilted, about 2-3 minutes. Set aside.

1. Cook the Eggs:

• Using an egg ring or a mason jar lid, crack an egg into the ring placed on the skillet over medium heat to form a round shape.
• Season with a pinch of salt and pepper.
• Cook until the white is set but the yolk is still slightly runny, about 3-4 minutes. For a firmer yolk, flip the egg and cook for an additional 1-2 minutes.

1. Assemble the Egg McMuffin:

• On the bottom half of each toasted English muffin, layer a slice of cheese, the cooked egg, and a slice of Canadian bacon.
• Add the sautéed spinach, cherry tomatoes, and red bell pepper mixture on top of the egg.
• Place a couple of avocado slices on top (if using).
• Cover with the top half of the English muffin.

Nutritional Information (per serving):

• Calories: 220 kcal
• Protein: 18.4g
• Carbohydrates: 28.6g
• Fat: 7.5g

Original McDonald's Egg McMuffin (per serving):

• Calories: 300 kcal
• Protein: 18g
• Carbohydrates: 30g
• Fat: 12g

Chicken Burrito Bowl Recipe (Guzman Y Gomez)

Ingredients:

For the Chicken:

• 1 lb (450g) boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Cilantro-Lime Rice:

• 1 cup brown rice
• 2 cups low-sodium chicken broth or water
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

For the Black Beans:

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 tsp cumin
• 1/2 tsp chili powder

For the Veggies:

• 1 red capsicum, diced
• 1 yellow capsicum, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup fresh corn kernels (or frozen, thawed)
• 1 avocado, diced
• 2 cups fresh spinach or romaine lettuce, chopped

For the Dressing:

• 1/4 cup Greek yogurt
• 1 tbsp lime juice
• 1 tsp honey
• 1 tsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

 

Prepare the Chicken:

 

• Preheat your oven to 400°F (200°C).
• In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.
• Rub the spice mixture all over the chicken breasts.
• Place the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
• Let the chicken rest for 5 minutes before slicing it into thin strips.

 

Cook the Rice:

 

• Rinse the brown rice under cold water.
• In a medium saucepan, bring the chicken broth or water to a boil.
• Add the rice, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
• Remove from heat and stir in the lime juice and chopped cilantro.

 

Prepare the Black Beans:

 

• In a small saucepan, heat the black beans over medium heat.
• Stir in the cumin and chili powder.
• Cook for 5 minutes, stirring occasionally, until heated through.

 

Prepare the Veggies:

 

• Dice the red and yellow capsicum, halve the cherry tomatoes, thinly slice the red onion, and dice the avocado.
• If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it.

 

Prepare the Dressing:

 

• In a small bowl, whisk together the Greek yogurt, lime juice, honey, olive oil, cumin, salt, and pepper.

 

Assemble the Burrito Bowl:

 

• In individual bowls, layer the chopped spinach or romaine lettuce as the base.
• Add a scoop of cilantro-lime rice and black beans.
• Top with the sliced chicken, bell peppers, cherry tomatoes, red onion, corn, and avocado.
• Drizzle the Greek yogurt dressing over the top.

Nutritional Information (per serving):

 

Calories: 360 kcal

Protein: 33.6g

Carbohydrates: 40g

Fat: 10g

 

Original Guzman Y Gomez Chicken Burrito Bowl (per serving):

 

Calories: 570 kcal

Protein: 35g

Carbohydrates: 58g

Fat: 24g

 

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