Sliced Chicken Bread with Noodles
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
432
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 31.2 mg | (260 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 807 mg | (20 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 388 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps clear honey
- 4 Tbsps soy sauce
- 4 skinless, boneless Chicken breasts
- 9 ozs Rice noodles
- boiling water
- ½ Cucumber (chopped)
- 4 scallions (sliced)
- 1 mild chili pepper (seeds removed and finely sliced)
- 4 Tbsps soy sauce
- 2 Tbsps Lime juice
- 1 ½ Tbsps sesame oil
- To garnish
- Lemongrass
- cilantro
Preparation steps
1.
Mix together the honey and soy sauce. Place the chicken breasts in a bowl and pour over the honey mixture. Toss the chicken in the mixture, cover and leave to stand for 1 hour.
2.
Heat the grill.
3.
Remove the chicken from the marinade (discard the marinade) and grill for 4-5 minutes on each side until cooked through. To test if the chicken is cooked -insert a skewer or knife into the chicken - the juices should run clear with no trace of pink.
4.
Place the rice noodles in a large bowl and cover with boiling water. Leave to stand for 3-5 minutes, or according to the packet instructions. When the noodles are just tender, drain thoroughly and return to the bowl.
5.
Mix together the soy sauce, lime juice and sesame oil. Add to the noodles with the cucumber, spring onions and chilli. Toss the noodles gently until the vegetables and dressing are evenly combined.
6.
Divide the rice noodle salad between 4 serving plates.
7.
Cut the chicken into thick slices and place on top of the salad. Garnish with lemongrass and coriander.
