We caught up with current Gloucester Rugby performance chef Will Carvalho and asked for some of his go-to, high protein, lunch ideas.
Protein is an essential part of your diet, helping to repair damaged muscle fibres and improve recovery. It is important you are consuming protein evenly throughout your day to aid this process. You can enjoy this delicious meal for lunch or dinner, keeping your protein intake up with an amazingly simple and easy to follow recipe.
- 600g Chicken Thighs, Skinless and Boneless
- 40g Grain Mustard
- 10g Maldon Sea Salt
- 90g Oats
- 250g Chestnut Mushrooms
- 60g Cherry Tomatoes
- 1 Handful Spring Onions, Sliced
- Pre-heat your oven to 180 degrees Celsius.
- Rub the chicken thighs with mustard and salt. Blitz the oats and add half of it to the chicken, rub it quite well.
- Lay some baking paper and spread the chicken on top. Sprinkle the rest of the oats on top and bake it at 180 degrees Celsius for 25 minutes.
- Slice the chestnut mushrooms, spring onions and cherry tomatoes (all separated).
- Pan fry the mushrooms with a drizzle of olive oil until they are brown and remove them.
- When the chicken is fully cooked, remove from the oven and slice it.
- On a plate, place the mushrooms on the bottom and sliced chicken on top. Finally, dress it with cherry tomatoes and spring onions.