CAL P/SERVE
416
kJ P/SERVE
1740
FAT P/SERVE
8.7g
SODIUM P/SERVE
625g
This recipe is low in fat and saturated fat, as well as being high in protein.
Ingredients
- 1 large chicken breast (300g)
Marinade
- 1 tsp. garlic, crushed
- 1 tsp. ginger, crushed
- 1 tbsp. honey, warmed
- 1 tsp. sesame oil
- 1 tbsp. soy, salt reduced
- 2 tsp. Mirin or rice wine vinegar
Slaw
- 1 cup shredded wombok cabbage
- 1 cucumber sliced finely
- 1 carrot, sliced finely or grated
- 2 spring onions, sliced finely
- ΒΌ red capsicum, sliced finely
- 1 lime, squeezed
Dressing
- 1 tbsp. soy, salt reduced & 1 tbsp. Mirin or rice wine vinegar
- 1 tbsp. Mirin or rice wine vinegar
- 1 tbsp. honey, warmed
- 1 tsp. sesame oil
Method
- Place your marinade into a non-metallic bowl and mix. Add the whole chicken breast (or you can slice if easier). Mix so the chicken has been coated, place in the fridge, at least 30 minutes.
- Shred your cabbage and place into a large bowl. Slice your carrot, onion, capsicum and cucumber and add to bowl.
- Mix your dressing in a small bowl and drizzle over salad ingredients, mix with tongs.
- Heat your griddle pan or BBQ then cook your chicken on medium heat. Once cooked take off and place on a plate and cover with foil, resting for 5 minutes.
- Place your slaw ingredients onto a large plate. Slice your chicken and place on top of slaw, squeeze your lime juice over the chicken and slaw.
Nutrition Table
Servings: 2
Serving size:390g
Average Serve | Average 100g | |
---|---|---|
Energy | 1740 kJ | 445 kJ |
416 Cal | 106 Cal | |
Protein | 47.8 g | 12.2 g |
Fat, total | 8.7 g | 2.2 g |
- saturated | 1.9 g | 0.5 g |
Carbohydrate | 32.4 g | 8.3 g |
- sugars | 29.4 g | 7.5 g |
Sodium | 625 mg | 160 mg |