• All
  • Back / Lats
  • Biceps
  • Chest
  • Coaches Corner
  • Delts
  • Exercise Execution
  • Hormones & Physiology
  • Legs
  • Nutrition
  • Premium Articles
  • Supplements
  • Training
  • Triceps

Adapt, Overcome, and Progress: The Most Important Training Factor Revealed!

The Premise With repeated exposure to more and more demanding workouts, our muscles are forced to respond by becoming larger ...

Read More

Just Burning Calories Does NOT Cause Long-Term Weight Loss

What if I told you that most exercise does not cause long term weight loss? This is a secret the ...

Read More

Tyrosine

Tyrosine is perhaps the most energizing amino acid because it helps to increase the neurotransmitter dopamine which gives us drive ...

Read More

Coconut Oil and Its Countless Benefits

For decades, medical experts and enthusiasts have been nay saying the use of fats. This approach is a result of ...

Read More

MCT’s versus LCTs: Which are best for boosting performance and burning fat?

Not all fats are created equal. Put simply, there are good fats and bad fats: the so called unsaturated and ...

Read More

Get Motivated, and Stay Motivated

Today I drove to the gym today heading into my first leg day of the week. My current training protocol ...

Read More
  See More

Chicken Chermoulla with Lentils & Rice

4 Servings

Ingredients:
2 lb chicken breast, cubed (can substitute fish or other meat)
1 onion, diced
1 bunch parsley, chopped
Zest from 2 Lemons
Juice from 1 Lemon
1 Tb turmeric
1 tsp cayenne pepper
1 Tb coriander
2 Tb avocado or MCT oil, divided
1 c lentils
2 c chicken stock
8 oz spinach or other leafy greens
1 bunch cilantro, chopped
1 bunch mint, chopped
1 Tb apple cider vinegar
1/2 c greek yoghurt
2-4 c rice

Directions:
1. Combine chicken, parsley, lemon rind & juice, spices, onion, and 1 Tb oil in a large bowl.
2. Heat pan over medium high heat. Pan-fry chicken (in batches if necessary) until brown.
3. Heat stock in a pan over medium and bring to a boil. Add lentils and cook through (about 8-10 minutes).
4. Drain lentils and transfer to a large bowl. Add the chicken, spinach, cilantro, mint, vinegar, and remaining oil.
5. Mix chicken and lentil mixture gently, and serve over rice.