Edamame and Broccoli Salad

with Pan-Fried Chicken Breast
Low-Carb
Calorie smart
This one's a gooden' for any peanut butter lovers out there!
Cooking time: 20 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Ingredients
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Sauce

Honey
0 Grams

Instructions

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1 Toast sesame seeds
Toast the sesame seeds in a hot, dry pan for 2 min or until starting to turn golden.
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2 Fry chicken
Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through.
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3 Make sauce
Meanwhile, juice the limes into a bowl or jar. Add the peanut butter, soy sauce, rice vinegar and honey and whisk or shake until fully combined.
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4 Boil broccoli
Rinse the broccoli and separate it into florets. Cook the broccoli florets in a pot of salted boiling water for 4 min. Add the edamame and cook for 1 min further. Drain and leave to cool slightly
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5 Serve
Meanwhile, slice the chicken breast finely. Slice the spring onion finely. Toss the broccoli, edamame and spring onion in the peanut butter sauce. Serve the chicken over the vegetables and garnish with the toasted sesame seeds.
Tips for fussy eaters
Serve the broccoli and edamame undressed. You never know, kids might love edamame!
Pro tip
Edamame beans are rich in nutrients and protein.

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