Chicken and Crispy Broccoli Salad
with sweet chili sauce, soy sauce cashews and carrot
Informations supplémentaires
30 min.
|
590 kcal
|
easy
|
|
Printable version
1. Setup
Cut the broccoli into small pieces. Grate or cut the carrot into thin strips. Slice the lettuce. Crush the nuts. Reduce to a fine powder for kids.
2. Roast the nuts
Heat a skillet over medium-high heat. Roast the nuts 2-3 minutes. Add the soy sauce and cook for 30 seconds. Remove from the pan.
3. Cook the chicken
Add a drizzle of oil to the pan over medium-high. Season the thighs with salt and pepper. Cook in the pan 3-4 minutes on one side. Flip, cover and cook 7-9 minutes over low heat until the center is cooked through. Let the chicken rest 2-3 minutes before slicing.
4. Prepare the broccoli
Put the broccoli in a bowl with the yogurt and the spice blend. Add salt and pepper. Mix well. Heat a generous drizzle of oil in a pan over medium high heat. Cook the broccoli until colored, about 3-5 minutes. Remove from the pan and place on a paper towel.
5. Plate your dish
Toss the lettuce with the carrot, nuts, broccoli, chicken and the chili sauce. Adjust salt and pepper to taste. Bon appétit!
360gChicken Thighs
1unitBroccoli
2unitCarrot(s)
0.5unitRomaine Lettuce Heart(s)
120mlSweet Chili Sauce
30gCashews
1unitSoy Sauce
11gSpice Mix (garlic powder,mustard powder,cornstarch)
What you need
pans, bowls, tongs
590 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
24g
8%
fat
18g
28%
cholesterol
360mg
120%
fiber
4g
16%
protein
80g
saturated
5g
25%
sodium
481mg
20%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg