Buffalo Joe's Chicken Bowl recipe from Protein in 15

Check out this delicious and protein packed recipe from Protein in 15.

PROTEIN: 50g

Saddle up cowboy and let's hit the ranch. This version is delicious and much healthier than any shop-bought ultra-processed ranch dressing. The blue cheese may not be your vibe, but I just love it. Feel free to swap it for any cheese of your choice. This is a great one to have as a lunch on the go, too.

SERVES: 4

Freeze: Raw burger patties only

PREP: 15 mins

COOK: 30 mins, plus resting

• 4 large skinless, boneless chicken breasts

• 1 tsp garlic powder

• 1 tsp smoked paprika drizzle of olive oil

• 60g hot peri-peri sauce (like Nando's)

• 50g walnuts

• 4 little gemlettuces, trimmed and thinly sliced

• 2 celery stalks, finely chopped 70g blue cheese, crumbled

• ¼ red onion, very thinly sliced salt and freshly ground

• Black pepper

For the 'ranch' dressing

• 100g plain (natural) yoghurt, preferably Greek yoghurt

• ½ tsp Dijon mustard 1 garlic clove, crushed

Preheat the oven to 220°C (200°C fan/gas mark 7) and line both a large baking tray and a smaller tray with baking paper.

Place the chicken breasts on the large lined baking tray and season with a little salt and a very generous crack of black pepper. Scatter over the garlic powder and smoked paprika. Drizzle with the olive oil and brush the seasoning on evenly. Bake in the oven for 15 minutes, then remove from the oven and brush over all the peri-peri sauce. Bake for another 5-6 minutes, until cooked through. Set aside to rest, covered with foil, for at least 8-10 minutes. Just before serving, cut into 1-1.5cm-thick slices.

While the chicken is resting, reduce the oven temperature to 190°C (170°C fan/gas mark 5) and spread the walnuts out on the smaller lined tray. Toast them in the oven for 8-10 minutes, then set aside to cool before roughly chopping.

Make the dressing by whisking together all the ingredients in a small bowl. Season with salt and pepper.

Combine the lettuce and celery in a large bowl, add a drizzle of olive oil and season with salt. Divide the seasoned lettuce among four plates or bowls. Top with the sliced chicken and spoon over the 'ranch' dressing, finishing with the blue cheese, red onion and toasted walnuts: so good!

Enjoy immediately. You can also store the salad and cooked chicken in the fridge in an airtight container for up to 3-4 days, keeping the dressing, cheese and nuts separately and adding just before serving.

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Protein in 15

by Joe Wicks

Joe Wicks is back with Protein in 15, packed with quick, delicious protein-packed and unprocessed recipes for the whole family.

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