If you’re feeling inspired by our Aussie athletes and keen to kickstart healthy eating, check out these tasty and quick recipes from Woolworths. The midweek grind often means making sacrifices at mealtime in favour of convenience, but these meal ideas are easy and budget-friendly, and best of all, full of packed full of tasty goodness.

Discover even more delicious recipes from Woolworths.

Chargrilled Lemon Chicken With Spinach Rice

Servings: 4
Prep: 15 mins
Cooking time: 45 mins

10 ingredients

Spanakopita Rice

• 1 1/2 cup medium grain brown rice (rinsed)
• 1 brown onion (finely chopped)
• 1/2 cup reduced fat ricotta (crumbled)
• 450g Macro Organic chopped spinach leaf

Lemon Chicken

• 1/2 mint (leaves picked)
• 1 bunch broccolini, trimmed
• 1 tbs dried oregano
• 1 lemon (plus extra lemon halves to serve)
• 1 tbs olive oil
• 400g skinless chicken breast fillets

Method

Step 1 of 4
Place 1 chicken fillet between 2 sheets of baking paper. Lightly pound with a meat mallet or rolling pin until 3cm thick. Repeat with remaining chicken filets. Combine lemon juice, oregano and half the oil in a large bowl. Season. Add chicken and turn to coat. Set aside for 15 minutes to marinate.

Step 2 of 4
To make the spanakopita rice, heat remaining oil in a saucepan over low heat. Add onion and cook for 10 minutes or until softened. Add rice and 2¼ cups water. Cover with lid and increase heat to high. Bring to the boil, then reduce heat to low and simmer for 20 minutes or until rice is almost tender. Add spinach and simmer, covered, for a further 10 minutes or until rice is tender. Remove from heat, stand, covered, for 5 minutes. Fold through ricotta and season.

Step 3 of 4
Meanwhile, heat a chargrill pan over medium heat. Cook chicken for 6 minutes on each side or until lightly charred and cooked through. Transfer to a plate and cover with foil. Allow to stand for 5 minutes then slice into strips. Add broccolini to pan, then cook for 4 minutes on each side or until tender and charred.

Step 4 of 4
Top chicken with mint, and serve with spanakopita rice, broccolini and extra lemon halves.

Healthier Salmon Rice Bowl

Servings: 1
Prep: 10 mins
Cooking time: 5 mins

9 ingredients

• 115g cooked skinless salmon fillet
• 100g cooked brown rice
• 1 tsp salt-reduced soy sauce
• 1 tsp sriracha sauce
• 1 tsp Japanese mayonnaise
• 100g Woolworths rainbow coleslaw
• 3 Qukes baby cucumbers, quartered lengthways
• 1/4 nori sheet, halved
• 1 spring onion, thinly sliced diagonally

Method

Step 1 of 2
Place salmon in a microwave-safe serving bowl. Top with rice, then push an ice cube in centre of rice. Cover with a sheet of baking paper, tucking in around mixture to enclose. Microwave on high for 1 minute or until heated through. Discard ice cube.

Step 2 of 2
Add soy, sriracha and mayonnaise to rice mixture. Using back of a fork, coarsely mash mixture. Top with coleslaw, cucumber, nori and onion, then serve.

15-Minute Thai Chicken Burger

Servings: 4
Prep: 5 mins
Cooking time: 10 mins

7 ingredients

• 2 tomatoes, thinly sliced
• 2 chicken breasts, butterflied
• 2 fresh beetroot, thinly sliced
• 1 thai style salad kit
• 1 tbs olive oil
• 1 tsp garlic, minced
• 4 whole grain bread rolls, halved

Method

Step 1 of 5
Heat grill on high. Heat oil in non-stick frying pan over medium to high heat and cook butterflied chicken breasts with garlic for 4 minutes each side, or until cooked through.

Step 2 of 5
Place the burger buns or bread rolls under the grill, turning after 1 minute or until golden on both sides. Steam beetroot in a microwave-safe bowl with a little bit of water for 2 minutes or until soft.

Step 3 of 5
Place Thai salad into a bowl, dress and toss to combine.

Step 4 of 5
To assemble the burgers, slice each chicken fillet into 2 pieces. Place 1/3 cup of salad onto each bun base then top with 3 to 4 slices of beetroot and tomato, chicken slices and bun top.

Step 5 of 5
Serve with remaining salad on side.

Spinach, Ricotta & Tomato Toastie

Servings: 4
Prep: 15 mins
Cooking time: 5 mins

6 ingredients

• 1/3 cup low-fat smooth ricotta
• 1 pinch garlic powder
• 4 slices rye bread
• 5ml extra virgin olive oil cooking spray
• 2 tomatoes, thickly sliced
• 30g baby spinach leaves

Method

Step 1 of 3
Combine ricotta and garlic powder in a small bowl. Season with pepper.

Step 2 of 3
Preheat sandwich press or heat a small non-stick frying pan over medium heat. Spray one side of each slice of bread with oil. Place 2 slices of bread, oil-side down, on a board. Spread with ricotta mixture. Top with tomato, then spinach. Sandwich with remaining bread, oil-side up.

Step 3 of 3
Cook sandwiches in sandwich press for 4 minutes or until golden. Alternatively, cook in frying pan for 2 minutes each side or until golden. Remove. Stand for 2 minutes to cool. Cut in half. Serve.

Head to your local Westfield today and shop for these delicious recipes and more at Woolworths.