Chik'n & Lentils

Packing a protein punch at 24g, this is a satisfying & filling post-workout option! Experiment with your own garnish, and try adding a dash of paprika or chilli flakes before serving!

24 g
49 g
15 g


  • 3-4 Chik'n Strips (Morningstar Farms) or 1 Linda McCartney Sausage (or approx 30g of another vegan sausage/plant meat alternative)
  • Juice of 2 Large Lemons (or limes if preferred)
  • Half Avocado
  • Handful Black Olives
  • Half cup Brown Rice, Cooked
  • Half cup cooked Brown Lentils
  • 80 grams Raw Spinach
  • Paprika / chilli flakes to garnish (optional)


Cook the rice if using dry/uncooked rice, according to package instructions.

Cook the “chicken” strips/plant meat according to package instructions in a non-stick skillet.

Wash the spinach. Steam or wilt in a frying pan with a bit of water if you prefer cooked spinach.

Cook the brown rice now if using pre-cooked rice.

Drain, rinse, and set aside the cooked lentils.

Assemble the prepared components in a container(s) and top with black olives. Top with sliced avocado when ready to eat (to preserve freshness). Drizzle the lemon juice over the top, add a light sprinkle of chilli flakes or paprika and serve.

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