Healthy Dinner Recipes

Zesty lemon chicken


  • 2 skinless chicken fillets, cut into strips

  • 1 small onion, chopped

  • 1 tbsp olive oil

  • 1 glass of white wine or low-salt stock

  • ½ lemon plus its juice

  • 6 mushrooms, sliced

  • 1 tbsp parsley, chopped

  • a pinch of dried dill

  • a pinch of black pepper


  • Gently fry the chicken in the oil until golden brown. Then carefully put on a plate.

  • Toss the mushrooms and onion in the oil and add the wine. Simmer over a low heat and add a pinch of dill.

  • Grate the lemon skin into the pan and add the parsley, lemon juice and black pepper. Simmer until the sauce has reduced by half and then put the chicken back in the pan. Cook for another 15-20 minutes, until the chicken is cooked through.

  • Serve with boiled rice and steamed green vegetables, such as cabbage or green beans.

Spaghetti Courgetti


  • 1 ​tbsp olive oil

  • 3 onions, chopped finely

  • fresh basil leaves and stalks, chopped rough

  • 500g lean beef mince

  • 100g mushrooms, sliced

  • 1 salad tomato, diced

  • 1 stick celery, chopped finely 1⁄2 green pepper, diced

  • 4 cloves garlic, chopped finely dollop of tomato purée

  • 3-4 large courgettes

  • 1 tin (400g) chopped tomatoes salt and pepper to season sprig fresh basil to garnish



  • In a frying pan, gently heat the oil over a low / medium heat. Fry the onions until soft. Add the chopped basil and fry for 30 seconds.

  • Add the beef mince and season well with salt and pepper. When beef is browned, add the mushrooms, salad tomato, celery, pepper and garlic. Cook gently for 5 minutes. Add the tin of tomatoes and tomato purée. Cook on a medium heat for 20 minutes.

  • Chop the courgettes into fine spaghetti strips, or wider tagliatelle size strips. Bring to the boil in a pan of salted water, and simmer gently for several minutes.

  • Serve the sauce on a bed of courgette spaghetti. Garnish with a sprig of basil.

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 2018 Active Fitness