Edamame Broccoli Salad

with Pan-Fried Chicken Breast

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Low-Carb
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Low-Carb
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Instructions

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1 Toast sesame

Heat a pan and toast sesame seeds for 2–3 minutes until fragrant and slightly browned. Remove from the pan and set aside.

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2 Fry chicken

Heat oil in a pan over medium high heat. Fry the chicken breasts about 4–5 minutes per side until well done. Season generously with salt and pepper, and let rest on a plate for 10 minutes.

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3 Mix sauce

Combine sauce ingredients: peanut butter, 1/1,5/2 Tbsp lime juice, soy sauce, rice vinegar and honey. Mix well. Set aside.

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4 Boil broccoli

Separate broccoli to florets. Bring a pot of lightly salted water to a boil. Reserve a bowl of ice cold water on the side. Add broccoli florets and the edamame to the boiling water. Wait for the water to boil again, and then cook the veggies for 1 minute. Transfer to the ice cold water with a slotted spoon.

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5 Combine

Let the veggies cool for 2 minutes, then drain well. Combine the veggies with the dressing, and pour on a serving plate. Cut the chicken into thin slices, and divide on top. Sprinkle with toasted sesame seeds.

Tips for fussy eaters

Keep the salad ingredients separated. Kids might love edamame!

Pro tip

Edamame beans are rich in nutrients and protein.

Perfect evening meal for the peanut butter lovers!

Cooking Time: 20 min

Cals 485 · Prot 55.1 · Carbs 21.3 · Fat 21.6

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Olive oil 1 Tbsp
Salt 0.75 Tsp
Black pepper 0.5 Tsp

Sauce

Peanut butter 30 Grams
Lime 1 Pieces
Soy sauce 15 ML
Rice vinegar 10 ML
Honey 10 Grams

Vegetables

Broccoli 300 Grams
Shelled edamame 200 Grams

To serve

Sesame seeds 20 Grams

Perfect evening meal for the peanut butter lovers!

Cooking Time: 20 min

Cals 485 · Prot 55.1 · Carbs 21.3 · Fat 21.6

Instructions

photo

1 Toast sesame

Heat a pan and toast sesame seeds for 2–3 minutes until fragrant and slightly browned. Remove from the pan and set aside.

photo

2 Fry chicken

Heat oil in a pan over medium high heat. Fry the chicken breasts about 4–5 minutes per side until well done. Season generously with salt and pepper, and let rest on a plate for 10 minutes.

photo

3 Mix sauce

Combine sauce ingredients: peanut butter, 1/1,5/2 Tbsp lime juice, soy sauce, rice vinegar and honey. Mix well. Set aside.

photo

4 Boil broccoli

Separate broccoli to florets. Bring a pot of lightly salted water to a boil. Reserve a bowl of ice cold water on the side. Add broccoli florets and the edamame to the boiling water. Wait for the water to boil again, and then cook the veggies for 1 minute. Transfer to the ice cold water with a slotted spoon.

photo

5 Combine

Let the veggies cool for 2 minutes, then drain well. Combine the veggies with the dressing, and pour on a serving plate. Cut the chicken into thin slices, and divide on top. Sprinkle with toasted sesame seeds.

Tips for fussy eaters

Keep the salad ingredients separated. Kids might love edamame!

Pro tip

Edamame beans are rich in nutrients and protein.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Olive oil 1 Tbsp
Salt 0.75 Tsp
Black pepper 0.5 Tsp

Sauce

Peanut butter 30 Grams
Lime 1 Pieces
Soy sauce 15 ML
Rice vinegar 10 ML
Honey 10 Grams

Vegetables

Broccoli 300 Grams
Shelled edamame 200 Grams

To serve

Sesame seeds 20 Grams
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