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Sarah's exercise plan - Day 24

Today is your rest day!

Food & Recipes - Day 24

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Main Meal of the Day
Vegetarian Option
Snacks & Extras

Chicken & Chorizo Pasta

Makes: Serves 2 (each serving contains approximately 500 kcal)
(Approx kcal per serving)

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The Ingredients

80g wholewheat penne pasta

1 yellow pepper 

1 courgette

60g sun-dried tomatoes, well drained

5g fresh flat-leaf parsley

30g raw chorizo

2 skinless and boneless chicken fillets

400g tin chopped tomatoes

salt (optional) and freshly ground black pepper

The Method

Bring a large pan of water to the boil with a pinch of salt (optional). Add the penne pasta and cook for 10-12 minutes or until tender.

Cut the yellow pepper in half and remove the seeds and core, then dice. Trim the courgette and cut into slices. Cut the sun-dried tomatoes into strips. Finely chop 5g of parsley leaves.

Heat a large frying pan over a medium heat. Cut the chorizo into chunks, discarding any skin. Add to the heated pan (you do not need any oil as a certain amount will come out of the chorizo). Cook for 1 minute or until it starts to sizzle. 

On a clean chopping board, cut the chicken fillets into strips. Add the chicken to the sizzling chorizo, tossing to coat. Stir-fry for 2-3 minutes or until lightly browned. Add the pepper and courgette and sauté for 2-3 minutes until tender. Scatter over the sun-dried tomatoes and pour in the chopped tomatoes, stirring to combine. Simmer for a few minutes to slightly reduce and until piping hot with no pink meat and the juices run clear. 

Drain the pasta into a colander in the sink. Fold the pasta into the chicken and chorizo mixture and season with pepper. Divide between pasta bowls and scatter over the parsley to serve.

Warm Roasted Pepper & Goat’s Cheese Salad

Serves: 2
(Approx 600 kcal per serving)

View the full recipe
The Ingredients

2 red peppers

1 fresh rosemary sprig

3 garlic cloves

40g sun-dried tomatoes (well drained)

2 tablespoons rapeseed oil (30g)

½ lemon

1 teaspoon wholegrain mustard (5g)

½ teaspoon honey (2.5g)

120g goat’s cheese

75g baby spinach leaves

salt (optional) and freshly ground black pepper

The Method

Preheat the oven to 180°C/350°F. Cut the peppers in half, then remove the seeds and cut into slices. Break the rosemary into tiny sprigs and lightly crush the garlic cloves. Finely chop the sun-dried tomatoes. 


Put the red peppers, rosemary and garlic in a large baking tin lined with parchment paper and drizzle over half of the oil. Toss until evenly coated and then season with salt (optional) and pepper. 


Spread out in an even layer as possible and then roast for 20 minutes until cooked through and lightly golden, turning at least once or twice to ensure they cook evenly. 


Meanwhile, make the dressing. Squeeze the juice from the lemon – you’ll need 2 teaspoons and put in a screw-topped jar. Add the wholegrain mustard and honey. Season with salt (optional) and pepper, then shake well to combine. 


Remove the cooked peppers and crumble over the goat’s cheese, then return to the oven for 5 minutes. Transfer to a bowl and toss with the spinach, sun-dried tomatoes and dressing, then divide between plates to serve.

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