Joe Wicks, 33, has partnered with recipe box company Gousto to launch four new Lean in 15 recipes. A combination of low carb and carb refuel dinnertime options, the recipes are paired with The Body Coach’s most popular HIIT workouts, available on the Gousto blog. Meals can be ordered with Gousto, and all of the ingredients are portioned out and sent with a recipe card – but four of the recipes have been shared with express.co.uk for you to try yourself.

READ MORE

• Weight loss: Joe Wicks reveals ideal diet meal plan

Cheesy Pizza-Topped Chicken With Mixed Salad

Ingredients (for 2, double for 4)

1 shallot, 1/2 cucumber, 1 mozzarella ball (125g), 125g cherry tomatoes, 50g baby leaf salad, 1 tsp dried oregano, 5g basil, 15ml white wine vinegar sachet, 32g tomato paste, 30ml mayonnaise, 2 x 125g British chicken breast fillets

Method

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add the chicken breasts to a baking tray (use tin foil to avoid mess!)

Step 2

Peel and finely chop (or grate) the garlic

Combine the tomato paste, chopped garlic and a pinch of the dried oregano with 1 tbsp water and a pinch of salt – this is your pizza sauce

Step 3

Drain and pat the mozzarella dry with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Tear the basil leaves roughly

Step 4

Spread the pizza sauce over the chicken breasts

Top with the torn mozzarella

Sprinkle over the torn basil leaves

Step 5

Put the tray in the oven for 15-20 min or until the chicken is cooked through (no pink meat!) and the mozzarella is melted and golden

Step 6

Whilst the chicken is cooking, chop the cherry tomatoes in half

Slice the cucumber finely

Peel and slice the shallot as finely as you can

Add the chopped cherry tomatoes, sliced cucumber and sliced shallot to a large bowl with the baby leaf salad and give it a gentle mix up – this is your mixed salad

Step 7

Combine the mayonnaise with the white wine vinegar and remaining dried oregano with 1 tbsp olive oil and a pinch of salt and pepper – this is your creamy dressing

Step 8

Serve the cheesy pizza-topped chicken with the mixed salad to the side

Miso Tofu With Stir-Fried Ginger Greens

Ingredients (for 2, double for 4)

1 garlic clove, 15g fresh root ginger, 8ml soy sauce, 2 tbsp white miso paste, 200g pak choi, 150g spring greens, 280g plain tofu, 15ml mirin, 5g black sesame seeds, 80g blanched edamame beans

Method

Step 1

Boil a kettle

Drain the tofu and pat it dry with kitchen paper

Cut the tofu into cubes

Step 2

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Cut the pak choi in half, separating the white bases and green tops

Cut the white bases into bite-sized pieces

Cover the edamame beans with boiled water

Step 3

Add the miso paste and mirin to a small bowl with 1 tbsp vegetable oil and mix until smooth – this is your miso glaze

Peel and finely slice (don’t chop!) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop the ginger into batons

Step 4

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp vegetable oil over a high heat

Once hot, add the tofu cubes and cook for 5-6 min or until browned all over and starting to crisp

Step 5

Meanwhile, heat a a separate wide-based pan (preferably non-stick) with 1 tbsp vegetable oil over a medium-high heat

Once hot, add the shredded spring greens and pak choi bases and cook for 2-3 min or until starting to wilt

Step 6

Drain, then add the edamame beans, pak choi tops and chopped ginger and garlic to the greens and cook for a further 2-3 min or until fragrant and everything is tender with a bite

Add the soy sauce and give everything a good mix up – these are your ginger greens

Step 7

Once the tofu is golden, add the miso glaze and cook for 2-3 min or until the sauce has coated the tofu and starting to caramelise

Sprinkle over the black sesame seeds

Step 8

Serve the miso tofu with the stir-fried greens to the side

DON’T MISS:
This is the best snack to eat in lockdown according to Joe Wicks’ go-to nutritionist [EXPERT ADVICE]
Joe Wicks reveals what home really looks like behind camera ‘It’s always a mess’ [VIDEO]
Joe Wicks: The Body Coach’s ‘illusion he creates to make him look like rockstar’ exposed [INTERVIEW]

Creamy Chickpea Curry Loaded Sweet Potato

Ingredients (or 2, double for 4)

1 brown onion, 1 red chilli, 1 lime, 1 garlic clove, 15g fresh root ginger, 25g cashew nuts, 5g coriander, 120g baby leaf spinach, 1 tbsp korma curry powder, 1/2 Knorr vegetable stock cube, 2 medium sweet potatoes, 16g tomato paste, 25g solid coconut cream, 1 can of chickpeas (400g)

Method

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Pierce the sweet potatoes with a fork, then cook in the microwave for 5-7 min or until slightly softened

Transfer the sweet potatoes to a baking tray with a drizzle of vegetable oil and a generous pinch of salt

Put the tray in the oven and cook for 12-15 min or until the skin is crispy

Step 2

Meanwhile, boil half a kettle

Peel and finely chop the brown onion

Peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Step 3

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp vegetable oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 4-6 min or until softened

Once softened, add the chopped ginger, chopped garlic and korma curry powder and cook for 1-2 min

Step 4

Whilst the onion is softening, dissolve 1/2 Knorr vegetable stock cube and the coconut cream in 200ml boiled water

Add the tomato paste and stir it all together – this is your coconut stock

Drain and rinse the chickpeas

Add the coconut stock and drained chickpeas and cook for 4-5 min or until the sauce has thickened

Step 5

Meanwhile, wash the spinach, then add it to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under the cold tap until it’s cool

Once cool, squeeze the water out of the spinach

Once the curry has thickened, add the wilted spinach and the juice of ½ lime – this is your chickpea curry

Step 6

Once the potatoes are cooked, add the cashew nuts to the tray and return it to the oven for a further 2-3 min or until the cashews are golden and toasted

Tip: Watch them like a hawk so you don’t burn them!

Step 7

Slice the red chilli into rounds

Chop the coriander roughly, including the stalks

Cut the remaining lime into wedges

Step 8

Cut the sweet potatoes in half, lengthways, and fill with the chickpea curry

Garnish with the chilli rounds (can’t handle the heat? Go easy!), chopped coriander, toasted cashew nuts and a lime wedge

READ MORE

• Meal plan: How to plan your meals to save money, time, and waste

Spicy Chicken Chilli With Feta & Avo

Ingredients (for 2, double for 4)

1 lime

1 garlic clove

1 spring onion

1 tsp smoked paprika

1 tsp ground cumin

1/2 tsp dried chilli flakes

100g brown rice

20g chipotle paste

1 avocado

30g Greek feta cheese

32g tomato paste

1 can of black beans (185g)

2 x 125g British chicken breast fillets

Method

Step 1

Boil a kettle

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it’s tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Step 2

Add the smoked paprika and ground cumin to a plate with a pinch of salt and 1/2 tbsp vegetable oil

Mix it all up, then add the chicken breasts and turn until well coated

Heat a large, wide-based pan (preferably non-stick, with a matching lid) over a high heat with 1/2 tbsp vegetable oil

Once hot, add the coated chicken breasts and cook for 3 min on each side or until browned

Step 3

Whilst the chicken is browning, peel and finely chop (or grate) the garlic

Dissolve the tomato paste in 200ml boiled water and add the chipotle paste (can’t handle the heat? Use half!) – this is your chipotle stock

Drain and rinse the black beans

Step 4

Once the chicken has browned, add the garlic and cook for 30 seconds

Add the chipotle stock, drained black beans and chilli flakes (not a fan of spice? Go easy!) and bring to the boil

Cook, covered, for a further 12-15 min or until the chicken is cooked through (no pink meat!) and the sauce has thickened

Step 5

Cut the avocado in half lengthways, around the stone

Remove the stone using a teaspoon

Scoop the avocado out of the skin using a spoon and dice roughly

Trim, then slice the spring onion

Crumble the feta into large pieces

Cut the lime in half

Step 6

Combine the chopped avocado, crumbled feta and sliced spring onion in a small bowl

Add the juice of 1/2 lime and stir it all together – this is your avocado salsa

Cut the remaining lime into wedges

Step 7

Once the chicken is cooked, transfer it to a clean board and shred apart using two forks – this technique is known as ‘pulling’

Return the shredded chicken to the sauce and give everything a good mix up – this is your chicken chilli

Step 8

Serve the chicken chilli with the brown rice and avocado salsa to the side

Source: Read Full Article