Chicken and Chorizo Lasagne


4 x Large Chicken Breasts, chopped.

1 x Large onion, diced.

2 x Cloves of Garlic, crushed.

1 x Handful of freshly torn Basil.

1 x Packet of Chorizo slices.

1 x Tin of chopped tomatoes.

1 x Jar of white Lasagna sauce.

1 x Packet of Lasagna pasta sheets.

1 x Teaspoon of coconut oil.

Grated cheese to taste.


This is a great alternative to a regular lasagna, and a nice way to use your chicken for something different. Its super easy to make too.

First, preheat your main oven to 180 degrees and make sure the shelf is in the middle.

Heat the coconut oil in a frying pan, and add the chopped chicken breast. Cook until it is evenly covered and then strain in a colander. Empty the juice from the frying pan and then a your chopped garlic and onion. Fry until they are soft, then add the chicken back to the pan and stir well.

 Next, add the tin of chopped tomatoes and most of the Basil. A few turns of rock salt and black pepper come next, before mixing well and leaving to simmer for 15mins. Stir occasionally until the sauce has reduced by one third.

With our main part of the lasagna now ready to go, take out your lasagna dish and spoon a nice even layer into it. Place the lasagna sheets on top of the mixture and then cover with some white sauce, slices of chorizo and a touch of the grated cheese.

We simply repeat the previous step until all of the ingredients are gone, adding the rest of the basil to the top of the lasagna before placing it in the oven for 30-35 mins.

Once its finished, just leave it to stand and cool a little before diving in, and cutting it will be easier. You can serve this with salad, wedges, protein garlic bread, whatever fits in with your macros.

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