Our most popular HIGH PROTEIN Chicken recipes getting RAVE reviews PLUS great to ditch excess tummy fat

Our most popular HIGH PROTEIN Chicken recipes getting RAVE reviews PLUS great to ditch excess tummy fat

Not gonna lie, the WHOLE family will love these finger lickin' chicken dishes.

PLUS they are loaded with high protein and healthy, nutritious ingredients that will keep your tummy feeling full for longer.

PLUS the added bonus is, they are also great foods to include if you are focusing on ditching some of that excess tummy fat.   

Find these and over a thousand more recipes on the Zing Wellbeing App.

Mongolian Chicken (38g protein)

(Serves 4)

Ingredients

For the Chicken:

  • 500g skinless chicken thighs, cut into bite-sized pieces 
  • 2 tbsp arrowroot powder 
  • 1 tbsp olive oil or avocado oil 

For the Sauce:

  • 3 tbsp tamari or low-sodium soy sauce 
  • 2 tbsp oyster sauce (adds umami flavor)
  • 1 tbsp rice vinegar 
  • 1 tbsp grated fresh ginger 
  • 3 garlic cloves, minced  
  • 1 tsp honey (optional, for a touch of sweetness)
  • 1/4 cup water

For the Vegetables:

  • 1 medium broccoli head, cut into florets 
  • 1 red capsicum, thinly sliced  
  • 1 medium zucchini, julienned  
  • 1/4 cup spring onions, sliced 
  • 2 tbsp sesame seeds  
  • 1/4 cup fresh coriander, chopped 

Method

  1. Toss the chicken pieces in arrowroot powder until evenly coated.
  2. Heat olive oil in a large skillet or wok over medium heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden and cooked through. Remove from the skillet and set aside.
  3. In a small bowl, whisk together tamari, oyster sauce, rice vinegar, ginger, garlic, honey (if using), and water. Set aside.
  4. In the same skillet, add a splash more olive oil if needed. Stir-fry the broccoli, capsicum, and zucchini for 4-5 minutes, until tender but still crisp.
  5. Return the chicken to the skillet with the vegetables. Pour the sauce over the mixture and toss to coat. Simmer for 3-5 minutes until the sauce thickens slightly and evenly coats the chicken and vegetables.
  6. Sprinkle sesame seeds and fresh coriander over the dish before serving. Enjoy it as is or serve with a side of quinoa or cauliflower rice for added fiber.

Benefits

For Tummy Fat Reduction:

1. High Protein: Chicken thighs provide lean protein to support metabolism and reduce fat storage.

2. Healthy Fats: Sesame seeds and olive oil aid in hormone balance and reduce inflammation, which can promote abdominal fat loss.

3. Low-Glycemic Ingredients: Arrowroot powder and honey (optional) help maintain stable blood sugar levels.

For Gut Health:

1. Prebiotics: Garlic, spring onions, and ginger feed beneficial gut bacteria, supporting a healthy microbiome.

2. Fiber-Rich Vegetables: Broccoli, zucchini, and capsicum promote digestion and prevent bloating.

3. Anti-inflammatory Benefits: Tamari, ginger, and coriander help reduce gut inflammation, improving overall digestion.

Nutritional value (Per Serving) 

• Calories: 385 kcal

• Protein: 38g

• Carbohydrates: 18g

• Fat: 16g

• Fibre: 6g

Kung Pao Chicken (44g protein)

(Serves 4)

Ingredients

For the Chicken:
•    500g skinless chicken breast, diced  
•    1 tbsp arrowroot powder  
•    1 tbsp olive oil  

For the Vegetables:
•    1 medium red capsicum, diced 
•    1 medium zucchini, diced  
•    1 cup broccoli florets, chopped 
•    1/4 cup spring onions, chopped  

For the Sauce:
•    2 tbsp tamari or low-sodium soy sauce  (GF if preferred)
•    1 tbsp rice vinegar  
•    1 tbsp oyster sauce (adds umami flavour)
•    1 tbsp honey (optional, for natural sweetness)
•    1 tsp sesame oil  
•    1 tbsp grated fresh ginger 
•    2 garlic cloves, minced  
•    1/4 cup water

For the Topping:
•    2 tbsp roasted peanuts (adds crunch) (optional if nut free)
•    1 tbsp sesame seeds  

Method

  1.  Toss the chicken pieces in arrowroot powder until evenly coated.
     
  2. Heat olive oil in a large skillet or wok over medium heat. Add the chicken and cook until golden and no longer pink. Remove and set aside.
  3. In the same skillet, add the red capsicum, zucchini, broccoli, and spring onions. Stir-fry for 5-7 minutes until tender-crisp.
     
  4. In a small bowl, whisk together tamari, rice vinegar, oyster sauce, honey (if using), sesame oil, ginger, garlic, and water.
     
  5. Pour the sauce into the skillet with the vegetables. Stir well and simmer for 2-3 minutes until the sauce thickens slightly.
     
  6. Return the chicken to the skillet and toss to coat in the sauce. Heat through for 1-2 minutes.
     
  7. Garnish with roasted peanuts and sesame seeds before serving.
     
  8. Serve as is or over cauliflower rice or quinoa for added fibre. 

Benefits

For Tummy Fat Reduction:
1.    High Protein: Chicken breast supports muscle repair and boosts metabolism.
2.    Healthy Fats: Olive oil, sesame oil, and peanuts help regulate hormones and promote satiety.
3.    Low-Glycemic Ingredients: Arrowroot powder and tamari maintain stable blood sugar levels.

For Gut Health:
1.    Prebiotic Ingredients: Garlic, ginger, and spring onions feed good gut bacteria.
2.    Fibre-Rich Vegetables: Broccoli, zucchini, and capsicum support digestion and reduce bloating.
3.    Probiotic Benefits: Tamari and oyster sauce are gut-friendly fermented foods.

Nutritional value  (Per Serving)
Calories: 360.3 kcal
Protein: 44.3 g
Carbohydrates: 11.7 g
Fat: 10.0 g
Fibre: 3.2 g

Honey Lemon Chicken Stir-Fry (40g protein)

(Serves 4)
Ingredients

For the Chicken:
•    500g skinless chicken breast, diced 
•    1 tbsp arrowroot powder  
•    1 tbsp olive oil  
For the Vegetables:
•    1 medium red capsicum, sliced  
•    1 medium zucchini, sliced 
•    1 cup broccoli florets  
•    1 medium carrot, julienned 
•    1/4 cup spring onions, chopped 
For the Sauce:
•    2 tbsp low-sodium tamari  (GF if preferred)
•    2 tbsp fresh lemon juice 
•    1 tbsp honey  
•    1 tsp sesame oil  
•    1 tbsp grated fresh ginger  
•    2 garlic cloves, minced  
•    1/4 cup water
For the Topping:
•    1 tbsp sesame seeds  
•    1 tbsp fresh coriander, chopped  

Method

  1. Toss the chicken pieces in arrowroot powder until evenly coated.
  2. Heat olive oil in a large skillet or wok over medium heat. Add the chicken and cook until golden and no longer pink. Remove and set aside.
  3. In the same skillet, add the red capsicum, zucchini, broccoli, carrot, and spring onions. Stir-fry for 5-7 minutes until tender-crisp.
  4. In a small bowl, whisk together tamari, lemon juice, honey, sesame oil, ginger, garlic, and water.
  5. Pour the sauce into the skillet with the vegetables. Stir well and simmer for 2-3 minutes until the sauce thickens slightly.
  6. Return the chicken to the skillet and toss to coat in the sauce. Heat through for 1-2 minutes.
  7. Garnish with sesame seeds and fresh coriander before serving.
  8. Serve as is or over cauliflower rice or quinoa for added fibre.

Benefits

For Tummy Fat Reduction:
1.    High Protein: Chicken breast supports muscle repair and boosts metabolism.
2.    Healthy Fats: Olive oil and sesame oil help regulate hormones and reduce inflammation.
3.    Low-Glycemic Ingredients: Arrowroot powder and tamari maintain stable blood sugar levels, reducing fat storage.
For Gut Health:
1.    Prebiotic Ingredients: Garlic, ginger, and spring onions feed healthy gut bacteria.
2.    Fibre-Rich Vegetables: Broccoli, capsicum, zucchini, and carrots support digestion and reduce bloating.
3.    Probiotic Benefits: Tamari adds gut-friendly fermented properties.

Nutritional value (Per Serving) 

•    Calories: 325 kcal
•    Protein: 40 g
•    Carbohydrates: 12 g
•    Fat: 8 g
•    Fibre: 4 g

Cambodian Chicken Curry (32g protein)

This Gut-Friendly Cambodian Chicken Curry is a flavorful, nutrient-dense dish that supports overall health while satisfying your taste buds.

(Serves 4)

Ingredients

For the Curry:

  • 500g skinless chicken thighs, trimmed and cut into bite-sized pieces  
  • 2 tbsp olive oil or avocado oil  
  • 1 medium onion, finely chopped  
  • 3 garlic cloves, minced 
  • 1 tbsp grated fresh ginger  
  • 2 tbsp red curry paste 
  • 1 tsp turmeric powder 
  • 1 tsp ground cumin
  • 1 medium sweet potato, peeled and diced  
  • 1 cup broccoli florets 
  • 1 red capsicum, sliced  
  • 1 can (400ml) light coconut milk 
  • 1 cup low-sodium chicken broth  
  • 2 tbsp fish sauce (optional, adds umami flavor and minerals)
  • 1 tbsp lime juice  

For Garnish:

  • 1/4 cup fresh coriander, chopped  
  • 1 tbsp sesame seeds  
  • 1 small red chili, sliced (optional, for spice and metabolism boost)

Method

  1.  Heat olive oil in a skillet over medium heat. Add onion, garlic, and ginger. Sauté until fragrant.
  2. Stir in curry paste, turmeric, and cumin, cooking for 1-2 minutes to release the spices' aromas.
  3.  Transfer the sautéed mixture to a slow cooker.
  4. Add chicken thighs, sweet potato, broccoli, capsicum, coconut milk, chicken broth, and fish sauce. Stir to combine.
  5.  Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
  6.  Stir in lime juice before serving.
  7. Garnish with fresh coriander, sesame seeds, and red chili slices.
  8. Serve as is or over a base of quinoa or cauliflower rice for added fiber.

Benefits

For Tummy Fat Reduction:

1. High Protein: Chicken thighs support muscle repair and boost metabolism.

2. Healthy Fats: Coconut milk and olive oil promote satiety and hormone balance.

3. Anti-inflammatory Spices: Turmeric, cumin, and chili help reduce inflammation and support fat metabolism.

For Gut Health:

1. Prebiotic Ingredients: Garlic, onion, and ginger feed healthy gut bacteria.

2. Fiber-Rich Vegetables: Sweet potato, broccoli, and capsicum promote digestion and regularity.

3. Fermented Additions: Fish sauce provides gut-friendly probiotics.

Nutritional value (Per Serving) 
•    Calories: 594.4 kcal
•    Protein: 31.8 g
•    Carbohydrates: 19.9 g
•    Fat: 42.0 g
•    Fibre: 4.1 g

 

Join Zing Wellbeing today to help keep your family healthy and nourished. 

Back to blog