These cajun chicken thighs are a tasty, easy and super healthy BBQ staple, perfect for summer evenings in the garden. If you have time to marinate them all day, then the spices really come alive. Finished on the BBQ for those lovely charred edges and served with a light seedy slaw, this meal is feel good all round.

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Top level health statistics, per serving (two chicken thighs and a serving of slaw)

Calories - 239 | Carbs - 11g | Fat - 12g | Protein - 26g

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Ingredients

Serves 3 (if having two thighs per person)

Marinated chicken thighs:

• 3 tsp The Gym Chef Cajun Seasoning
• 6 boneless chicken thigh fillets
• 6 tbsp low fat natural yoghurt
• 2 tsp fresh mint, finely chopped
• 1 tbsp olive oil

Seedy Slaw:

• ⅓ of a red cabbage, finely sliced
• 3 carrots, ribboned or finely sliced into strips
• 3 tsp pumpkin seeds
• 1 tsp sesame seeds
• 1 1/2 tbsp white wine vinegar
• Seeds from half a pomegranate

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Preparation time: 10 minutes | Chicken marinade: At least 1 hour | Cooking time: 25 minutes

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Method

1. Add chicken thighs and the marinade ingredients to a freezer bag and combine throughly. Leave to marinate for at least one hour but ideally throughout the day.
2. After you’ve left the marinade for as long as possible, heat the oven to 180ºC. Once up to temperature, place the chicken on a baking tray and cook for 10 minutes. While the chicken is cooking, slice the cabbage, ribbon the carrot (try using a vegetable peeler for thin strips) and extract the seeds from the pomegranate. Combine with the white wine vinegar. Toast the seeds in a pan to get a lovely nutty flavour and leave to cool. Once cooled, add to the slaw.
3. After 10 minutes, remove the chicken from the oven and transfer to a BBQ to finish. They should only need five to seven minutes either side and will begin charing at the edges. Check the thighs are cooked through thoroughly before eating.
4. Serve the slaw and chicken together and sprinkle with any left over mint or pomegranate seeds.
5. Enjoy!

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Discover our Cajun seasoning:

All our seasoning blends are: All natural with no nasties Contain no added salt or sugar Free from artificial colourings No additives or preservatives Unique concentrated flavour - No other seasoning like this on the market High pepper content to encourage a thermogenic reaction to help boost metabolism.  GET YOURS TODAY

Lets celebrate this iconic British dish with a healthy spin on the classic recipe. Traditional deep fried battered fish and chips move aside. Our delicious version will have your taste buds tingling, with none of the guilt.

For this recipe we are using mackerel fillets. A great under used fish which is sustainable, taste great and a great source of essential omega 3 oils.

Simply pan seared for an extra crunch served with oven roasted chips sprinkled with Italian basil. 

Ingredients:

• 4 Mackerel Fillets
• 2 tablespoons flour
• 1 table spoon of The Gym Chef Lemon and herb seasoning
• Olive oil
• 3 medium size potatoes (Maris Piper)

Serves 2 (...or 1 depending on how hungry you are)

Method:

- Preheat oven to 200 Degress

- Cut potatoes into chips.

- Wash and dry the chips.

- Place on a baking tray, add a splash of olive oil and bake for 25 mins. 

- Add a little olive oil to a large frying pan.

- Dry the mackerel fillets with kitchen paper, season the flesh with Lemon and herb seasoning. Dust the skin side with a little flour, and add to the frying pan, skin-side down. As the fillets curl up away from the heat, gently apply pressure to the fillet to ensure that the fish stays flat and all of the skin comes into contact with the pan

- Cook the fillets for 2 mins each side ensuring the skin side is nice and crispy. 

- Serve with the oven roasted chips.

Our macro friendly lemon and herb seasoning is perfect for fish. Grab yours here. 

We’ve roasted this rack of lamb beautifully with a lemon and herb flavoured breadcrumb crust. The citrus and rosemary in our lemon and herb blend is the perfect marriage of flavours for spring lamb. We served this masterpiece simply with boiled new potatoes and asparagus.

Five simple ingredients plus our lemon and herb seasoning.

10 mins prep

20 mins cooking

Serves 2.

Ingredients: 1 rack of lamb 300g new potatoes 200g asparagus 2 slices of wholemeal seeded bread 20 ml olive oil 2 teaspoons of lemon and herb seasoning

Method:

• Preheat oven to 200 degrees C.
• Blend the bread to create fine breadcrumbs and place in a bowl
• Add the Lemon and Herb seasoning to the breadcrumbs along with the oil.
• Mix well until the mixture becomes into a slight wet (but sticky) mix.
• Coat your lamb on one side with the mixture...firmly pressing it onto to the meat to form a crust. note: this is only applied to the outer facing side. 
• Place in a roasting tin, and cook in the oven for 25 mins.
• Grab a large pan and boil the potatoes until tender. Depending on the size, they should take about 10-12 mins. 
• Prepare the asparagus by snapping off the woody stalks. To do this  - hold the asparagus at each end and bend. They will snap at their natural bending point.
• Once the potatoes have cooked drain and keep to a side.
• Simmer the asparagus for 2-3 mins until tender.
• The Lamb should be nicely cooked on the outside and still beautifully pink in the middle. 
• Take out of the oven and allow to rest for 5 mins. 
• Drain the asparagus and you can begin to plate up. 
• Sprinkle the new potatoes with parsley. Carve the lamb, and serve with the asparagus. 
• Optional extra, you could make a quick vinaigrette with olive oil, lemon juice and fresh parsley to drizzle on the side.