Chicken breast with baked vegetables
Preheat oven to 180°C top/bottom heat. Peel sweet potato, clean mushrooms, wash zucchini. Cut everything into bite-sized pieces, place in a baking dish and...
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Thai chicken salad with rice
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
545
Calories
56 g
Carbohydrates
35 g
Protein
17 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | 1 (60 g) |
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Peanut butter, peanut butter | 1 Tablespoon |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Soy sauce, soy sauce | 1 Teaspoon |
 | Chicken breast, chicken breast fillet (organic quality) | 100 g |
 | Lime juice | 1 Teaspoon |
 | Rice (raw) | 50 g |
 | Coconut oil, coconut oil | 1 Tablespoon |
 | Curry paste (red) | ½ Tablespoon |
 | Peanuts (roasted) | 1 Teaspoon |
 | Spring onions, scallions (fresh) | 1 (46 g) |
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Preparation:
Step 1:
Prepare rice as described on the package.
Step 2:
Meanwhile, wash the spring onion and bell bell pepper and cut into small pieces. Peel the carrot and grate with a kitchen grater.
Step 3:
Cut chicken breast into strips and brown in a non-stick pan with oil. After a few minutes, add bell bell pepper and green onion, fry and season with salt and pepper
Step 4:
Mix the finished rice with grated carrots, vegetables and meat.
Step 5:
For the dressing, mix peanut butter, curry paste, lime juice, soy sauce and a little water and mix into the rice. Arrange everything on a plate and sprinkle with peanuts.
Macronutrient distribution:
The recipe Thai chicken salad with rice is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Grater
Kitchen knife
Peeler
Stove
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