From the lovely bunch at Eat Wild!
Ingredients:
200g broccoli, cut into florets
1 medium red onion, roughly chopped 500g sweet potato, cubed
1 green bell pepper, sliced
1 orange bell pepper, sliced
6 pheasant breast fillets
4 cloves garlic, finely chopped
1 tsp ginger paste
100g Game Jamaican Jerk Rub
Handful of fresh coriander
150g peanuts
1 tbsp olive oil
250g corn on the cob, cut into 2cm slices 1.5 tsp sea salt
500g brown rice, cooked
1⁄2 tsp allspice
1 tsp thyme
1 tsp cracked black pepper
150ml coconut milk
Method:
Add the 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 to a baking tray 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.
In a separate bowl add 500g of cooked brown rice followed by the allspice, 1⁄2 tsp of sea salt, thyme, cracked black pepper and coconut milk and mix together well. Serve into four meal prep containers and pop into the fridge ready for a healthy, high protein lunch or dinner!
Enjoy!!