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+ servings

Sweet Chilli Chicken with Rainbow Salad

  • Prep Time
    15 MINS
  • Cook Time
    20 MINS
  • KCals 380
  • Carbs 15G
  • WW Points:
  • 5 Green
  • 2 Blue
  • 2 Purple
3 Servings

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

  1. Preheat the oven to 200 °C, then coat each chicken breast with 1 tablespoon of Pinch of Nom Sweet Chilli Sauce.

  2. 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.

  3. While you're waiting for the chicken to cook prepare the salad.

  4. Cook the noodles as per packet instructions, then mix all the ingredients for the dressing together and set aside.

  5. Mix all the salad ingredients and the noodles together in a large bowl, then toss it in the dressing.

  6. When cooked, remove the chicken from the oven, allow to rest for a minute or two, then slice.

  7. 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.