Things I have been cooking lately #152: Chicken with chorizo and mozzarella

Recently a South London chap called Joe Wicks has become a bit of a diet and exercise sensation in the UK. He advocates a programme of easy, highly nutritious large portion recipes that you can make quickly along with high intensity workouts that you can do in fifteen minutes (he is also more than a little bit dishy). When Mr O put me onto him I was already most of the way through my weight loss programme, which was working for me but I really like his approach and was thinking about trying it out… but then I almost immediately got pregnant and the workouts were too high intensity for me.

Joe, also known as The Body Coach, released a recipe book called Lean in 15 in December and I bought a copy for Mr O as a gift. The book has two sections, one of low carb recipes for non-workout days and a higher carb section to fuel workout days.

With the diet I have to follow to keep my gestational diabetes under control the low carb recipes are perfect so I have been experimenting with this section of the book. This was the first recipe I tried,  I did modify the recipe a bit to make enough for 4 people and of course I added my own secret ingredient but it was epic. Thanks, Joe!


Chicken with chorizo and mozzarella

Adapted from Lean in 15 by Joe Wicks

Olive oil
160g diced chorizo
1 teaspoon smoked paprika
1 large red onion, diced
4 chicken breasts, cut into 1cm slices
16 cherry tomatoes cut in half
100g baby spinach
2 balls mozzarella cheese, drained and torn into chunks
50g pine nuts

Place a large frying pan over a medium-high heat with a generous splash of olive oil. Add the chorizo and smoked paprika and cook for one minute. Add the red onion and cook for one more minute.

Then add the chicken breast, turn up the heat to high and cook for three minutes until almost cooked through.

Add the tomatoes and cook for a minute more, Then add the spinach and allow to wilt down.

Use a wooden spoon to make wells in the chicken mixture and pop in pieces of the mozzarella. Allow to melt a little before sprinkling over the pine nuts.

Serves 4


  1. HA! I was fed before coming on here, but hmmmmm! This looks lovely 🙂 Also had to go check out what you meant my more than a little dishy, and yep, agreed.

    1. It’s really, really quick to make. Like 10 minutes. I feel like Joe Wicks is a smilier modern day Jon Snow.

      1. …so, definitely not allowed to lose the beard then? 😉

  2. This sounds amazing! Anything with chorizo and I’m in. I’m going to look up this book!

    1. I love chorizo. I put it in everything. I’ve made a lot of stuff from the book now and it’s all been delicious!

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