As an ingredient, sprinkle onto your foods. As a sauce, mix the sachet into approximately 150ml of boiling water and stir well before applying to dishes. As a marinade, add to oil, mix, and apply to meat, potatoes, vegetables, etc. before cooking.
Store in a cool, dry place away from direct sunlight. Use within 8 weeks after opening. This product is intended to be used alongside an active lifestyle and a balanced diet. Suitable for vegetarians and vegans.
Recipe Ideas
Easy Baked Nachos | Mexican Pibil Protein Seasoning
Say hello to our versatile Protein Seasoning in authentic Mexican Pibil Stew flavour. Try mixing the seasoning with sour cream to top baked nachos. This baked nacho dish is super high in protein and low in fat, without skimping on flavour.
Ingredients
For the nachos:
- 2 wholemeal tortillas
- 100g Myprotein High Protein Cheese (grated)
- 1 sachet Myprotein Mexican Pibil Protein Seasoning
- 100g reduced fat soured cream
Optional toppings:
- ½ tin black beans
- Fresh guacamole
To make fresh guacamole:
- 2 ripe avocados
- 2 tomatoes (finely chopped)
- ½ red onion (finely chopped)
- Handful pickled jalapenos (chopped)
- 1 fresh lime, plus extra to garnish (juice)
- Handful fresh coriander, plus extra to garnish (chopped)
- Pinch salt and pepper
Method
For the nachos:
#1 Cut the tortillas into triangles and place on a tray under grill for around 3 minutes or until they begin to brown. Turn the nachos and grill for another 3 minutes
#2 Next, add the grated cheese and if you’re using them, black beans and return to the grill for 5 minutes, or until the cheese is melted
#3 Whilst you’re waiting, combine soured cream and Myprotein Mexican Pibil Protein Seasoning in a bowl and stir well, then spoon blobs of the mixture over the nachos
To make the fresh guacamole:
#1 Cut the avocado lengthways then remove the stone and scoop the flesh out
#2 Mash the avocado with a fork and combine with the remaining guacamole ingredients
#3 Spoon over baked nachos with remaining coriander and lime juice
Pulled Chicken Tacos | Spanish Tomato and Chorizo Protein Seasoning
Try juicy pulled chicken thighs smothered in our delicious Spanish Tomato and Chorizo Protein Seasoning served with tangy picked red onions. You’d never guess this dish was healthy and easy to make too.
Serves: 4
Ingredients
For the pulled chicken:
- 6 skinless and boneless chicken thighs
- 1 sachet Myprotein Spanish Tomato and Chorizo Protein Seasoning
- 1 tbsp. extra virgin olive oil
- 4 whole wheat tortillas
For the pickled red onions:
- 1 red onion, sliced
- 120ml apple cider vinegar
- Pinch salt and pepper
- 1 tbsp. sugar
Method
To make the pulled chicken:
#1 In a bowl, combine the olive oil and half of the protein seasoning, then rub over the chicken thighs. If you have time, leave to marinate for 1 hour or longer for extra flavour
#2 Preheat oven to 180°C/160°C for fan-assisted
#3 Next, in a jug add the remaining protein seasoning to 100ml of boiling water and stir well
#4 Add the chicken to a roasting tray that fits the chicken snugly and then pour the seasoning and water, then cover with foil and bake for 1 hour and 15 minutes, removing the foil for the final 15 minutes
#5 Once baked, use a slotted spoon to transfer the chicken to a bowl and shred using two forks, then serve on a whole wheat tortilla with pickled red onions and squeeze fresh lime juice
To make the pickled red onions:
#1 Combine the vinegar, salt and sugar to a jar or bowl and stir until dissolved. Add pepper and sliced onion and allow to stand for at least 1 hour
Vegan Thai Jungle Curry | Thai Jungle Curry Protein Seasoning
Master this creamy Thai jungle curry and up your protein intake with our intensely flavoursome Thai Jungle Curry Protein Seasoning. The perfect blend of fragrant ginger, garlic and lemongrass – this curry will satisfy your curry cravings and then some.
Serves: 2
Ingredients
- 1 sachet Myprotein Thai Jungle Curry Protein Seasoning
- 1 tbsp. Myprotein Coconpure coconut oil
- 1 white onion (diced)
- 400ml coconut milk (try reduced fat to keep the calories low)
- 1 aubergine (cut into cubes)
- 100g mangetout
- 200g green lentils (drained)
- 200g chickpeas (drained)
- Handful fresh basil leaves to garnish
Method
#1 Heat the coconut oil in a pan on a medium heat then fry the diced onions until they’re soft
#2 Add coconut milk and Myprotein Thai Jungle Curry Protein Seasoning and stir well
#3 Add the aubergine and mangetout to the mixture, stir, then turn the heat to low and simmer for 15 to 20 minutes or until the sauce has thickened and the vegetables are tender
#4 Next, add the drained green lentils and chickpeas and stir, keep on the heat for a further 5 minutes
#5 Finally, spoon into bowls and garnish with fresh basil leaves
