Chicken Meatballs with courgetti or boodles

Prep Time: 15 mins Cook Time: 10 mins
Serves: 2



  • 450g minced chicken thigh
  • 2 tsp Cajun spice mix
  • 2 tsp hot chilli sauce plus a drizzle for dressing
  • 1 tbsp chopped parsley
  • 1 tsp cornflour
  • 2 tbsp plain flour
  • 2 peppers (1 red, 1 yellow) , sliced into strips
  • 2 tbsp extra-virgin olive oil
  • 1 packet of fresh ‘boodles’ (butternut squash noodles) or ‘courgetti’
  • Fresh coriander, to garnish


  1. Add the spice mix, chilli sauce, a little salt, parsley and cornflour to the mince and mix together.
  2. Divide into 12-16, roll into meatballs and coat in the flour.
  3. Heat the oil in a pan and fry the peppers until they are slightly burnt at the edges.
  4. Use a slotted spoon to remove to a plate.
  5. In the same pan, fry the meatballs over a medium heat for about 10 minutes, turning, until browned. Return the peppers to the pan with a little water.
  6. Cook your vegetable spaghetti according to instructions on pack, or spiralize your own and microwave for 2 minutes.
  7. Share between 2 bowls and serve topped with the peppers and meatballs.
  8. Garnish with the coriander and drizzle with chilli sauce, if using.
Tip: This low carbohydrate option still provides you with fibre, but allows you to have a high protein meal, which is needed for growth and repair of our tissues, as well as making enzymes and hormones.

Macronutrients Breakdown

  • Carbs: 19.33g
  • Protein: 10.33g
  • Fat: 11g


  • Calcium: 63mg
  • Vitamins D: 0.3mcg
  • B12: 0.5mcg
  • Kcal per serving: 338Kcal pp


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