CARROT + COURGETTE RIBBON SALAD WITH HONEY + ORANGE CHICKEN

Name: CARROT + COURGETTE RIBBON SALAD WITH HONEY + ORANGE CHICKEN
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: World Cuisine
Ingredients: 2 skinless boneless chicken breasts; coconut/olive oil; 1 tablespoon honey; 2 oranges; 60g crushed peanuts/flaked almonds/mixed seeds; 5 carrots; 2 courgettes; 1 ½ tablespoons honey; 2 tablespoons soy sauce; 1 orange, juiced

4 steps

Prep:10minCook:20min

Another great recipe from Lunchbox Salads by Naomi Twigden and Anna Pinder @bxdideas

Updated at: Mon, 02 Sep 2024 03:55:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories712.9 kcal (36%)

Total Fat28.6 g (41%)

Carbs61.2 g (24%)

Sugars46.3 g (51%)

Protein58.9 g (118%)

Sodium1093.1 mg (55%)

Fiber10.7 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2skinless boneless chicken breasts

coconut oil

1 tablespoonhoney

60gpeanuts

Dressing

1 ½ tablespoonshoney

2 tablespoonssoy sauce

1orange

juiced

Instructions

Step 1

Preheat the oven to 180°C. Place the chicken on a baking tray. Drizzle over a little oil and the honey. Zest the oranges directly on top. Season. Sprinkle the nuts alongside the chicken on the same tray. Bake for 15-18 minutes until the chicken is cooked through and the nuts are golden brown. Cool, then slice the chicken.

Step 2

While the chicken is in the oven, remove the white part from two of the oranges and slice into 1cm-thick discs. Peel the carrots and slice into ribbons with a peeler. Repeat with the courgettes but discarding the watery centre.

To pack

Step 3

To pack: Spread the vegetable ribbons in the lunchboxes. Add a layer of orange slices and top with the sliced chicken and nuts. Pack the dressing separately.

Try this

Step 4

• Swap the courgettes or carrots for ribbons of ready-cooked and peeled beetroot. • Add 100g quinoa, simmered for 8-10 minutes, and a handful of chopped fresh herbs.