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.
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.
3 Mix and serve
Mix together olive oil, soy sauce, honey, grated ginger, garlic and 0,5/0,75/1 Tbsp of lime juice in a bowl and pour over the salad. Slice the chicken. Garnish with pomegranate seeds.
Tips for fussy eaters
Serve the chicken with rice vermicelli noodles.
Turn the chicken around half way through the cooking.
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