

Turmeric chicken bowl
Ingredients
- 200g packet dried thick rice noodles
- 4 uncrumbed chicken breast schnitzels (about 500g)
- 1½ teaspoons ground turmeric
- 1 tablespoon olive oil
- 2 tablespoons reduced-salt soy sauce
- 1 tablespoon sweet chilli sauce
- 6 cups salad mix
- 1 large carrot, shredded or grated
- 3 Lebanese cucumbers, quartered lengthwise
- ²/³ cup fresh coriandercilantroX
- 1 small ripe avocado, sliced
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Instructions
1 In a heatproof bowl, place noodles and cover with boiling water. Stand for 8 minutes, or until tender. Separate noodles with a fork. Drain and rinse noodles under cold water then drain again.
2 Meanwhile, sprinkle chicken with turmeric. Rub to coat. In a large non-stick frying pan, heat oil over medium-high. Cook chicken for 2-3 minutes on each side, or until browned. Slice thickly.
3 In a small bowl, combine soy and sweet chilli sauces. Divide noodles among 4 bowls. Arrange salad leaves, carrot, cucumber, coriander, avocado and chicken on top. Drizzle each with dressing and serve.
Variations
Make it gluten free: Check turmeric, soy and sweet chilli sauces are gluten free.
Make it low FODMAP: Choose a sweet chilli sauce without onion or garlic (or make your own), limit avocado to ½ avocado, about 2 tablespoons per serve.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 500cal
-
Kilojoules 2090kJ
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Protein 35g
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Total fat 18g
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–Saturated fat 3g
-
Carbohydrates 45g
-
–Sugars 7g
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Dietary fibre 5g
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Sodium 420mg
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Calcium 100mg
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Iron 2.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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