Recipes

Georgia May’s Daily Meals

by StudioLink's Diet.
July 21, 2025
View the Studiolink
Array ( [enabled] => )

Made by Georgia May

Follow her on:

A full day of balanced meals by Georgia May, from cozy roasted potatoes at breakfast to bold chicken tikka at dinner with easy protein-packed snacks in between.

Ingredients:

0.5x
1x
2x
4x
 
Roasted Smashed Potato With Soft-Boiled Eggs
  •   1 lb baby potatoes (or 1 large potato)
  •   1 tbsp olive oil
  •   1 tsp salt (to taste)
  •   1 tsp black pepper (to taste)
  •   2 large eggs
 
Yogurt Pesto Chicken
  •   1 large chicken breast (sliced)
  •   2 tbsp Greek yogurt
  •   1 1/2 tbsp basil pesto
  •   1 tsp olive oil (for cooking)
  •   1 tsp salt (to taste)
  •   1 tsp pepper (to taste)
 
Chicken Tikka on Green Rice
  •   1 large chicken breast (or 2 thighs)
  •   1/3 cup plain Greek yogurt
  •   1 tsp garam masala
  •   1/2 tsp paprika
  •   1/4 tsp turmeric
  •   1 clove garlic (minced)
  •   1 tsp gingeg (grated)
  •   1 cup white rice
  •   1 cup spinach
  •   1/2 cup cilantro (packed)
  •   1/4 cup onion
  •   1 1/2 cups water or broth
 
Snacks
  •   1 apple (sliced)
  •   1/4 cup hummus
  •   1/2 cup baby carrots
  •   1 protein bar

Get Ingredients

Directions

BREAKFAST: Roasted Smashed Potato with Soft-Boiled Eggs
  1. Preheat oven to 425°F.
  2. Boil baby potatoes until fork tender, then drain.
  3. Place potatoes on a lined baking sheet and gently smash them flat using a glass or fork.
  4. Drizzle with olive oil, and sprinkle with salt, pepper, and your favorite seasonings.
  5. Roast for 20–25 minutes, or until crispy and golden.
  6. Meanwhile, boil eggs for 6–7 minutes, then transfer to ice water to stop cooking. Peel and slice in half.
  7. Serve crispy potatoes with soft-boiled eggs on top.
LUNCH: Yogurt Pesto Chicken
  1. In a bowl, mix Greek yogurt with pesto, salt, and pepper.
  2. Add sliced chicken breast and coat well. Let marinate for 30 minutes if you have time.
  3. Heat a pan with a drizzle of olive oil and cook the chicken over medium heat until golden and cooked through, about 4–5 minutes per side.
  4. Serve with a side of greens, grain, or wrap into a sandwich or pita.
DINNER: Chicken Tikka on Green Rice
  1. Marinate chicken in yogurt, garam masala, paprika, turmeric, garlic, and ginger for at least 1 hour.
  2. Cook chicken in a hot skillet or bake at 400°F until fully cooked and slightly charred, about 20 minutes.
  3. For green rice, blend together spinach, cilantro, garlic, onion, and broth or water. Cook rice as usual, using this green liquid instead of water.
  4. Serve chicken over green rice and garnish with lime wedges or fresh herbs.
SNACKS: Apple, Hummus and Carrots & a Protein Bar
  1. Slice an apple and serve with a scoop of hummus.
  2. Add baby carrots for extra crunch and fiber.
  3. Enjoy with your favorite protein bar to stay fueled throughout the day.


Check out Georgia May’s Cookbook

Leave a Reply