Thai Lime Chicken Salad & Broccoli-Cauli Rice

Name: Thai Lime Chicken Salad & Broccoli-Cauli Rice with Chilli Flakes & Mint
Total time: 25m
Yield: 2
Ingredients: 330 g Chicken Breast; 1 sachet Chilli Flakes; 1 Cucumber; 1 packet Fish Sauce & Rice Vinegar Mix; 1 packet Ginger Paste; 1 Lime; 1 packet Mint; 1 Red Onion; 1 sachet Sweet Soy Seasoning; 1 Tomato; 1 packet Cauliflower & Broccoli Rice Mix; 1 packet Makrut Lime Leaves; 1 drizzle olive oil; 20 g butter; 1 cup water; 1 tsp cracked black pepper; 1 tsp soy sauce; ½ tbs brown sugar

with Chilli Flakes & Mint

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Calories

:

406 kcal

Protein

:

44.1g protein

Difficulty

:

Easy

High Protein

Allergens:

Fish
Gluten
Sesame
Soy
Wheat
Milk
Gluten
May contain traces of allergens

This is a real ‘all-rounder’ meal. You've got your meat and a whole lot of veg, particularly when you throw our broccoli and cauliflower rice into the mix. Finish it off with a sprinkling of chilli flakes and this meal will be ticking every box!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

330 g

Chicken Breast

1 sachet

Chilli Flakes

1

Cucumber

1 packet

Fish Sauce & Rice Vinegar Mix

(Contains: Fish;)

1 packet

Ginger Paste

1

Lime

1 packet

Mint

1

Red Onion

1 sachet

Sweet Soy Seasoning

(Contains: Gluten, Sesame, Soy, Wheat;)

1

Tomato

1 packet

Cauliflower & Broccoli Rice Mix

1 packet

Makrut Lime Leaves

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

1 cup

water

1 tsp

cracked black pepper

1 tsp

soy sauce

(Contains: Gluten, May contain traces of allergens, Soy;)

½ tbs

brown sugar

Nutritional Values

Calories406 kcal

Energy (kJ)1700 kJ

Fat17.3 g

of which saturates7.3 g

Carbohydrate17.7 g

of which sugars13.9 g

Dietary Fibre9 g

Protein44.1 g

Sodium1450 mg

Potassium16.4 mg

Calcium12.4 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Slice red onion (see ingredients) and tomato into wedges.
• Thinly slice cucumber into half-moons.
• Pick mint leaves.
• Remove centre veins from makrut lime leaves, then very finely chop.
• Zest lime to get a pinch and slice into wedges.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

2

• In a medium bowl, combine lime zest, the cracked black pepper, beef strips, onion, sweet soy seasoning, a drizzle of olive oil and a pinch of salt.
• In a small bowl, combine a good squeeze of lime juice, fish sauce & rice vinegar mix, the soy sauce, brown sugar and a drizzle of olive oil.

• Cut into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and onion, tossing, in batches (this helps the chicken stay tender!), until browned and cooked through, 5-6 minutes. Transfer to a large bowl.
• To the bowl with chicken, add tomato, cucumber, mint and fish sauce dressing.

TIP: Use as much or little fish sauce and rice vinegar mix as you’d like!

3

• Wipe out pan and return to medium-high heat with a drizzle of olive oil.
• Cook ginger paste until fragrant, 1 minute.
• Add broccoli & cauliflower rice mix and cook until softened, 2-4 minutes. Season to taste with salt and pepper.

4

• Divide broccoli-cauli rice and Thai lime chicken salad between bowls.
• Spoon over remaining dressing and sprinkle with a pinch of chilli flakes (if using).
• Serve with remaining lime wedges. Enjoy!