Pheasant Tray Bake

This is the perfect recipe if you want to batch cook for the whole week; pheasant is lean and high in protein so it is the ideal meal for after the gym.

Prep: 5 mins| Cook Time: 35 mins | Serves: 4

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INGREDIENTS

• 200g broccoli, cut into florets

• 1 x medium red onion, roughly chopped

• 500g sweet potato, cubed

• 1 x green bell pepper, sliced

• 1 x orange bell pepper, sliced

• 6 x pheasant breast fillets

• 4 x cloves garlic, finely chopped

• 1 tsp x ginger paste

• 100g game jamaican jerk rub

• Handful of fresh coriander

• 150g peanuts

• 1 x tbsp olive oil

• 250g corn on the cob, cut into 2cm slices

• 1½ x tsp sea salt

• 500g x brown rice, cooked

• ½ tsp x allspice

• 1 x tsp thyme

• 1 x tsp cracked black pepper

• 150ml coconut milk

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METHOD

1. Add the following to a baking tray

broccoli, onion, sweet potato, bell peppers, pheasant breast fillets, garlic, ginger, Game Jamaican jerk rub, coriander, peanuts, 1 tsp of sea salt and the olive oil and mix together well then place in your slices of corn on the cob and bake in a preheated oven for 35 mins at 200°C until the pheasant is cooked through.

2. In a separate bowl

add 500g of cooked brown rice followed by the allspice, ½ tsp of sea salt, thyme, cracked black pepper and coconut milk and mix together well.

3. Serve into

four meal prep containers and pop into the fridge ready for a healthy, high-protein lunch or dinner