Roasted Soy Chicken with Noodle & Nectarine Salad
This fresh recipe for Roasted Soy Chicken with Noodle & Nectarine Salad just goes to show that healthier meals aren't boring! It's also super quick and easy to prepare, being out of the kitchen and on a plate in just 40 minutes.
Ingredients
- 200 grams rice noodles
- 2 chicken breast, cut in half
- 1 tablespoons ginger, grated
- 1 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 tablespoons sesame oil
- 1 tablespoons fish sauce
- 1 tablespoons sesame seeds, toasted
- 1 carrot, grated
- 1/2 cucumber, cut in fine strips
- 2 nectarines, quartered
- 1 small chilli, chopped
- 1/2 cup coriander, chopped
- 1/4 cup soy sauce
- 1 tablespoons brown sugar
- 200 grams rice noodles
- 2 chicken breast, cut in half
- 1 tablespoons ginger, grated
- 1 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 tablespoons sesame oil
- 1 tablespoons fish sauce
- 1 tablespoons sesame seeds, toasted
- 1 carrot, grated
- 1/2 cucumber, cut in fine strips
- 2 nectarines, quartered
- 1 small chilli, chopped
- 1/2 cup coriander, chopped
- 1/4 cup soy sauce
- 1 tablespoons brown sugar
- Step 1 of 6Preheat an oven to 180°C (160°C fan-forced).
- Step 2 of 6In a bowl combine the soy, sugar, ginger, zest, juice, oil, fish sauce, and sesame seeds. Reserve half for the dressing.
- Step 3 of 6Place the chicken in a small ovenproof dish and pour over the remaining sauce. Bake in the oven for 15 minutes or until cooked through.
- Step 4 of 6While the chicken cooks, soak the rice noodles in boiling water for 10 minutes, then drain and run under cold water to cool.
- Step 5 of 6Add to the noodles the carrot, cucumber, nectarines, chilli, and coriander along with the dressing tossing well to combine.
- Step 6 of 6When the chicken is cooked, slice and serve on top of the salad.
Method
- Step 1 of 6Preheat an oven to 180°C (160°C fan-forced).
- Step 2 of 6In a bowl combine the soy, sugar, ginger, zest, juice, oil, fish sauce, and sesame seeds. Reserve half for the dressing.
- Step 3 of 6Place the chicken in a small ovenproof dish and pour over the remaining sauce. Bake in the oven for 15 minutes or until cooked through.
- Step 4 of 6While the chicken cooks, soak the rice noodles in boiling water for 10 minutes, then drain and run under cold water to cool.
- Step 5 of 6Add to the noodles the carrot, cucumber, nectarines, chilli, and coriander along with the dressing tossing well to combine.
- Step 6 of 6When the chicken is cooked, slice and serve on top of the salad.
Nutrition per serving
1899 Kilojoules
Protein35 grams
Fat4 grams
Carbs61 grams
Sugars10 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat an oven to 180°C (160°C fan-forced).
- Step 2 of 6In a bowl combine the soy, sugar, ginger, zest, juice, oil, fish sauce, and sesame seeds. Reserve half for the dressing.
- Step 3 of 6Place the chicken in a small ovenproof dish and pour over the remaining sauce. Bake in the oven for 15 minutes or until cooked through.
- Step 4 of 6While the chicken cooks, soak the rice noodles in boiling water for 10 minutes, then drain and run under cold water to cool.
- Step 5 of 6Add to the noodles the carrot, cucumber, nectarines, chilli, and coriander along with the dressing tossing well to combine.
- Step 6 of 6When the chicken is cooked, slice and serve on top of the salad.