Thai salad with chicken
663 kcal per person
39g Protein
61g Carbs
29g Fat
14g Fiber
Ingredients
- 3 ounces chicken breast (84 g)
- 1 tablespoon olive oil (15 ml)
- 1 zucchini
- 1 bell pepper
- ¼ red onion
- 5 ounces carrot, shredded (140 g)
- 1 tablespoon peanut butter (20 g)
- 1 ½ fluid ounce milk, 2% reduced fat (45 ml)
- 1 tablespoon teriyaki sauce (15 ml)
- ½ teaspoon Sriracha sauce (3 ml)
- 2 slices bread, whole wheat
Preparing this recipe
- Season the chicken breast with some pepper and salt.
- Heat the oil in a pan and cook the chicken breast until done.
- Meanwhile, use a spiralizer to make spaghetti from the zucchini. Slice the bell pepper into thin strips. Finely chop the onion. Mix these vegetables together in a bowl. Add the carrot.
- Make a dressing from the peanut butter, milk, teriyaki sauce and Sriracha.
- Serve the salad with the chicken, dressing and the (toasted) bread.
Requisites:
- Spiralizer
Tip van FitChef
1. Delicious with fresh cilantro and some lime juice.
2. Don't have a spiralizer at home? Grate the zucchini on a coarse grater, it's just as tasty.
3. Replace the Sriracha with sambal.
