with Sesame Dressing & Coriander
This Korean-inspired meal is packed with flavour. Seared chicken sits among crisp salad leaves, cabbage and crunchy carrot ribbons, finished with punchy plant-based kimchi, creamy avocado, a nutty sesame dressing and a sprinkle of coriander. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Carrot
1
Avocado
1
Chicken breast
640 g
Seasoning Blend
1 sachet
Mixed Salad Leaves
1 packet
Shredded Cabbage Mix
1 packet
Plant-based kimchi
1 packet
Sesame dressing
1 packet
Coriander
1 sachet
Olive oil
1 drizzle
White wine vinegar
1 drizzle
• Using a vegetable peeler, peel carrot into ribbons.
• Slice avocado in half, scoop out flesh and thinly slice.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add chicken steaks and season with the seasoning blend. Cook until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Just before serving, in a large bowl, combine mixed salad leaves, shredded cabbage mix, carrot and a drizzle of olive oil and vinegar. Season to taste.
• Slice chicken.
• Divide salad, avocado, plant-based kimchi and seasoned chicken between bowls.
• Drizzle with sesame dressing and tear over coriander to serve. Enjoy!
3040
kJ
Energy (kJ)
726
kcal
Calories
59.6
g
Fat
4
g
of which saturates
14.5
g
Carbohydrate
7.4
g
of which sugars
7.5
g
Dietary Fibre
77.2
g
Protein
0
mg
Cholesterol
1500
mg
Sodium
