Looking for ways to spice up your lunchtime salad game? This delicious chicken dish, complete with scrumptious coconut rice, should do the trick. Packing a low 345 calories, with 32 grams of protein and 35 grams of carbohydrates, it’ll give you the macronutrients you need to smash your daily workout. Best of all, it’ll be done in just 25 minutes, so you’ve got more time to spend doing the things you love.
INGREDIENTS
- 2 teaspoons olive oil
- 8 (500g) chicken tenderloins
- 150g snow peas, trimmed
- 1 medium carrot, peeled, cut into matchsticks
- 2 x 250g packets Tilda coconut, chilli and lemongrass steamed basmati rice
- 4 green onions, thinly sliced diagonally
- 1 tablespoon crushed peanuts
- lime wedges, to serve
METHOD
Step 1
Heat oil in a large frying pan over medium-high heat. Cook chicken for 5 minutes each side or until golden and cooked through. Thinly slice.
Step 2
Meanwhile, place snow peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh under cold water. Drain. Thinly slice lengthways. Combine snow peas, carrot and chicken in a bowl. Cover to keep warm.
Step 3
Cook rice following packet directions. Divide between plates. Top with chicken mixture. Sprinkle with onion and peanuts. Serve with lime wedges.
[ Recipe and image via https://www.taste.com.au/recipes/warm-chicken-salad-coconut-rice/e94d4bab-904e-4e14-a09d-bd0bb59529f8 ]