Uber Eats has to be one of the greatest inventions of the 21st century. Your meal is just one click away on your mobile phone, and is delivered straight to your dinner in less than 45 minutes! Especially with the fast paced life we live, it makes deciding to what to eat for dinner a little easier. However it can become costly and though it doesn’t feel as if you are technically eating out, you are still ordering food made at a restaurant. So we decided to give you a few some alternative ideas that are quick and easy, (cheaper) before you decided to press that order option.
Here are three tasty, quick and affordable meals you can whip up at home from the lovely Jessica
Teriyaki chicken in one pan
Japanese favourite without the high sugar and fat content.
I absolutely love Japanese cuisine, but unfortunately a lot of their marinades and sauces can be high in sugar and saturated fats. So I had to create a healthy version for my community. This One Pan dinner is so simple to make, requires virtually no washing up and tastes amazing! Not to mention, it is completely nutritionally sound. Enjoy!
• 2 organic chicken breasts
• 1 head broccoli
• 2 carrots
• 1 eggplant
• Olive oil
• Sea salt
• 1/4 cup Tamari sauce
• 2 tsp sesame oil
• 2 tsp raw honey
• 1 tsp grated fresh ginger
• 1 tbsp Dijon mustard
• 1 tbsp sesame seeds
1. Preheat oven to 180°.
2. Chop carrots and eggplant into slices. Chop broccoli into florets. Arrange vegetables on a lined baking tray, leaving space for the chicken breast.
3. Drizzle vegetables with olive oil (or olive oil spray) and salt generously.
4. Add chicken breast to the middle of the tray, drizzle with olive oil and sprinkle with sea salt.
5. To make marinade, whisk all marinade ingredients together until smooth.
6. Spoon 2 tbsp of marinade over each chicken breast. Spoon remaining marinade over vegetables.
7. Place pan in oven and roast for 30-35 minutes, until chicken is cooked through.
8. Serve with brown rice, if desired.
Roast pumpkin and chickpea in one-pan
A quick one-pan meal that gives you a great serve of protein and vegetables.
I’m obsessed with these easy one-pan dinners – as simple as throwing some vegies and a protein onto a baking tray and roasting until delicious! This is the perfect vegetarian dinner option and so easy!
• 1 can chickpeas, drained and rinsed
• 1/2 pumpkin
• 3-4 carrots
• 1 tbsp olive oil
• 5-6 mint leaves, torn
• 1/4 cup pepitas (pumpkin seeds)
• 1 tsp chilli flakes
• Sea salt
• 1 tbsp hummus
• 1 tsp mustard
• 1/4 cup vinegar (white balsamic, white wine or Apple Cider)
• 1 tsp maple syrup (optional)
1. Preheat oven to 180°.
2. Chop pumpkin into small wedges. Slice carrots thinly. Arrange on baking tray and drizzle with olive oil. Season with sea salt generously.
3. Add baking tray to the oven and roast for 35-40 minutes, until golden and slightly caramelised.
4. To make the dressing, combine hummus, mustard, vinegar and maple syrup in a small jar. Whisk until combined.
5. Remove roasted vegetables from oven and add chickpeas to tray. Drizzle over dressing and top with pepitas, chilli flakes and mint leaves.
Salads are always a great healthy quick option! These power salads will make you feel extra powerful!
Protein option- 150-200 grams (palm size) of chicken/tuna/egg or protein (lentils, chickpeas, beans) with greens (lots of dark leafy greens like spinach, rocket, kale) + 1/2 cup sweet potato/pumpkin/ beetroot/quinoa/brown rice + 1/4 avocado or sprinkle of raw seeds. Dressing option below to be packed separately. Note: Canned tuna max 2-3x/week due to high mercury content.