Sweet Chilli Chicken with Rainbow Salad
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Prep Time
15 MINS
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Cook Time
20 MINS
- KCals 380
- Carbs 15G
Ingredients
- 3 chicken breasts
- 1 Pinch of Nom Sweet Chilli Sauce see notes above for the recipe
- 1 nest egg noodles
- low calorie cooking spray
- 100 g edamame beans
- 5 spring onions sliced
- 2 large carrots cut into thin strips
- 1/2 red pepper cut into thin strips
- 1/2 yellow pepper cut into thin strips
- 60 g red cabbage shredded
- 3 handfuls rocket
- 1 handful cherry tomatoes cut in half
- 1 7cm length cucumber cut into thin using a peeler
For the dressing
- 1 tbsp Pinch of Nom Sweet Chilli Sauce see notes above for the recipe
- 1 lime juice only
- 1 tsp fish sauce optional
- 1 tsp soy sauce
Instructions
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Preheat the oven to 200 °C, then coat each chicken breast with 1 tablespoon of Pinch of Nom Sweet Chilli Sauce.
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If you're using a griddle pan, spray it with some low calorie cooking spray, then place over a moderate heat. When the pan is hot, cook the chicken breasts on both sides for a few minutes until they are seared and have the 'grill' markings. Place them in the oven for 15 minutes or so until they are cooked. If you're not using a grill pan just pop it in the oven for 20 minutes or so.
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While you're waiting for the chicken to cook prepare the salad.
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Cook the noodles as per packet instructions, then mix all the ingredients for the dressing together and set aside.
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Mix all the salad ingredients and the noodles together in a large bowl, then toss it in the dressing.
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When cooked, remove the chicken from the oven, allow to rest for a minute or two, then slice.
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Arrange the salad on the plate, top with the sliced chicken, then drizzle with a little more Pinch of Nom Sweet Chilli Sauce and serve.