with Crushed Peanuts & Sesame Dressing
A carrot noodle slaw bowl with tender chicken on top already sounds like a winning dinner, but we think we can go a step further. Sweet and soy flavours for the chicken and a sticky ponzu sauce for the carrot noodles. Seal the deal by drizzling over a sesame dressing. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Baby Leaves
1 packet
Ponzu sauce
1 packet
Sesame oil
1 tsp
Vinegar
drizzle
Carrot Noodles
1 packet
Shredded Cabbage Mix
1 packet
Chicken breast
1 packet
Sweet Soy Seasoning
1 sachet
Sweet chilli sauce
1 packet
Sesame dressing
1 packet
Crushed Peanuts
1 packet
Coriander
1 packet
• Roughly chop baby leaves. • In a large bowl, combine ponzu sauce, sesame oil and a drizzle of vinegar. Add carrot noodles and toss to combine.
• Add shredded cabbage mix and baby leaves to the carrot noodles and toss to combine. Season to taste. • Cut chicken breast into 2cm chunks. In a medium bowl, combine chicken breast, sweet soy seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, add sweet chilli sauce and toss chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.
• Divide ponzu carrot noodle salad between bowls. • Top with sweet-soy chicken, spooning over any remaining glaze from the pan. • Drizzle with sesame dressing. Sprinkle with crushed peanuts and tear over coriander to serve. Enjoy!
2231
kJ
Energy (kJ)
25.2
g
Fat
4.4
g
of which saturates
30.4
g
Carbohydrate
19.7
g
of which sugars
6.4
g
Dietary Fibre
46.9
g
Protein
1164
mg
Sodium
