5-Spice Chicken

Salad
A delicious filling salad.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
20 min
5-Spice Chicken Salad
A delicious filling salad.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Salad
Honey
0 Grams

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Cook chicken

1 Cook chicken

Preheat the oven to 200°C. Place the chicken on a roasting dish. Drizzle with oil and then season with the 5-spice powder, salt and black pepper. Bake for 15 minutes until cooked through but juicy. Let rest for 5 minutes before serving.
Prep veggies

2 Prep veggies

Meanwhile, use a peeler to ribbon the cucumber and carrot into a bowl. Finely slice spring onions, chop red chilli, finely slice sugar snap peas and shred cabbage. Combine in a bowl.
Mix and serve

3 Mix and serve

Mix together olive oil, soy sauce, honey, grated ginger, garlic and 0,5 Tbsp of lime juice in a bowl and pour over the salad. Slice the chicken. Garnish with pomegranate seeds.
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