Instructions

INGREDIENTS:  (Serves 1)
1 Chicken Breast
1tsp Chinese-5-Spice
2tsp Sesame Oil
1 Carrot
½ Courgette
1 Lime (juice)
1 Spring Onion
3 Sprigs Parsley
1tbsp Peanut Butter (I used Pip and Nut)
1tsp Soy Sauce
1tsp Honey

 

RECIPE:
Pre heat oven to 180˚c
Rub the Chinese-5-spice and sesame oil into the chicken breast (you could do this step the day before and let it marinade over night).
Place the chicken on a foil lined baking tray and roast in the oven for 20mins or until cooked through.
While the chicken is cooking cut the carrot and courgette into ribbons and finely slice the parsley and spring onion.
Put the vegetable ribbons in a bowl with the parsley and spring onion and squeeze over the lime juice. Mix everything together using your hands; be careful not to break up the ribbons.
In a small bowl mix together the peanut butter, soy and honey.
To serve slice the chicken breast and place on a plate, swirl the raw salad into a small and add to plate, finally add a big dollop of the bang bang sauce to the dish!

 

MACROS:
Calories = 389kcal
Protein = 33.9g
Fat = 22g (Saturated fat = 4.2g)
Carbohydrates = 15.3g (Sugars = 13g)

 

TTH x

 

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