Sticky Chicken Salad Plates
The great thing about this recipe is you can customise the salad vegetables to suit your tastes. Just remember to aim for lots of colours and to cover two thirds of your plate with veges.
Ingredients
600g Chicken Breast
1/4 cup Peanut Butter
1/4 cup Sweet Chilli Sauce
1/4 cup Soy Sauce
250g Quick Brown Rice
2 Carrots (grated)
1 Red Capsicum (finely sliced)
100g Baby Spinach
1/4 Red Cabbage (finely sliced)
1 Avocado (sliced)
1 pkt Alfalfa Sprouts
Pumpkin Seeds
Method
In a small saucepan over low heat, heat peanut butter, sweet chilli and soy sauce until combined. Use this to marinate chicken with and refrigerate for 30 minutes (if you have time, this isn’t essential).
On a foil lined baking tray, bake marinated chicken at 180°C for 20 minutes or until cooked through. Turn the chicken half way through baking.
When the chicken is nearly done, microwave your rice. Then, arrange the salad vegetables and rice between four plates (you can dress the salad at this point if you’d like).
Thinly slice the baked chicken and divide between plates.
Sprinkle with pumpkin seeds to finish and dig in!
Serves 4