with Carrot Salad & Crispy Shallots
This classic seasoning blend combines goes nicely with succulent chicken and paired with a sweet chilli sauce makes a perfect match! Rest it on a cushy pillow of carrot salad to serve. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Baby Leaves
1 packet
Mayonnaise
1 packet
Sesame dressing
0.5 packet
Chicken breast
1 packet
Seasoning Blend
1 sachet
Sweet chilli sauce
1 packet
Soy sauce
1 tsp
Water
drizzle
Shredded Cabbage Mix
1 packet
Vinegar
drizzle
Crispy Shallots
1 packet
• Grate carrot. Roughly chop baby leaves. • In a large bowl, combine mayonnaise and sesame dressing (see ingredients). Season with salt and pepper. Set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, sweet soy seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, add shredded cabbage mix to the dressing, along with carrot, baby leaves and a drizzle of vinegar and olive oil. Toss to combine. • Season to taste.
• Divide salad between bowls. • Top with sweet chilli chicken. Spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!
2061
kJ
Energy (kJ)
21.5
g
Fat
4.7
g
of which saturates
32.2
g
Carbohydrate
21.9
g
of which sugars
8.7
g
Dietary Fibre
42.8
g
Protein
1251
mg
Sodium
