with Mixed Veggies & Crushed Peanuts
There's no need to compromise on flavour when you're keeping calories in check and with this chilli-lemon pepper number, tasteless chicken and soggy noodles are a thing of the past! With vibrant veggies and slurptastic noodles, this one will get you on your feet and dancing (it is that good!). *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Green beans
1 bag
Zucchini
1
Carrot
1
Garlic
2 clove
Chicken tenderloins
1 packet
Konjac noodles
1 packet
Honey
1 tbs
Lemon pepper seasoning
1 sachet
Chilli flakes
1 pinch
Sesame dressing
1 packet
Crushed peanuts
1 packet
Low sodium soy sauce
0.5 tbs
Vinegar
1 tsp
• Trim and roughly chop green beans. Thinly slice zucchini and carrot into half-moons. Finely chop garlic. • Cut chicken tenderloins into 2cm chunks. Drain and rinse konjac noodles. • In a small bowl, combine the honey, the low sodium soy sauce and the vinegar. • In a medium bowl, combine lemon pepper seasoning, a pinch of chilli flakes (if using) and a drizzle of olive oil. Add chicken, toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot, zucchini and green beans until slightly tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Transfer to a bowl, season and set aside.
• Return frying pan to high heat with a drizzle of olive oil. • When the oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, then stir in honey-soy mixture, cooked veggies, sesame dressing and konjac noodles, until combined, 1 minute. • Season to taste.
• Divide chilli-lemon pepper chicken and sesame konjac noodles between bowls. • Sprinkle over crushed peanuts and a pinch of chilli flakes to serve. Enjoy!
1887
kJ
Energy (kJ)
19.9
g
Fat
2.7
g
of which saturates
22.2
g
Carbohydrate
18.1
g
of which sugars
8
g
Dietary Fibre
43.8
g
Protein
931
mg
Sodium
