[GFYF] NZ Seasoned Double Chicken & Kimchi Salad Bowl
with Avocado & Sesame Dressing
Calories
:
726 kcalProtein
:
77.2g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Soy
- Eggs
- Wheat
- Gluten
- Sesame
- Cashew
- Fish
- Milk
- Almond
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Carrot
1
Avocado
640 g
Chicken Breast
1 sachet
Seasoning Blend
1 packet
Mixed Salad Leaves
1 packet
Shredded Cabbage Mix
1 packet
plant-based kimchi
1 packet
Sesame Dressing
(Contains: Soy, Eggs, Wheat, Gluten, Sesame, Cashew, Fish, Milk, Almond, May contain traces of allergens; )
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Calories726 kcal
Energy (kJ)3040 kJ
Fat59.6 g
of which saturates4 g
Carbohydrate14.5 g
of which sugars7.4 g
Dietary Fibre7.5 g
Protein77.2 g
Sodium1500 mg
Potassium115 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Frying Pan
Cooking Steps
1
- Using a vegetable peeler, peel carrot into ribbons.
- Slice avocado in half, scoop out flesh and thinly slice.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks and seasoning blend until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
3
- Just before serving, in a large bowl, combine mixed salad leaves, shredded cabbage mix, carrot, a drizzle of olive oil and vinegar. Season to taste.
4
- Slice chicken.
- Divide salad, avocado, plant-based kimchi and seasoned chicken between bowls.
- Drizzle with sesame dressing and tear over coriander (including stalk!) to serve. Enjoy!
