Do you struggle to hit your five serves a day? Not with this recipe you won’t! This Asian-inspired chicken & pasta dish is packed full of delicious veggies and won’t take you longer than 40mins to make. This one doesn’t require re-heating, so is the perfect grab-and-go lunch or dinner
Serves: 4
Ready In: 40 mins
Ingredients
2 cups uncooked pasta
2 large chicken breasts
1 tbsp sesame oil
1 tbsp soy sauce
5 cups shredded veggies - carrots, cabbage, brussels sprouts & broccoli
Sesame Vinaigrette:
2 tbsp olive oil
2 tbsp rice vinegar
1½ tbsp honey
1½ tbsp sesame oil
¾ tsp soy sauce
1 clove garlic, minced
¼ tsp salt
Garnish
· Sesame seeds & shallots
Method
Step 1. Cook the pasta according to package directions. Heat oven to 220°C
Step 2. Toss the chicken breasts in the sesame oil and soy sauce and bake in a small baking dish for 10 minutes. Flip and return to the oven for 10 (small chicken breasts) to 15 (large chicken breasts) minutes until cooked through. Allow to rest for 5 minutes on a cutting board before slicing into strips
Step 3. While the chicken is cooking in the oven, toss the carrots, cabbage, brussel sprouts and broccoli in a large pan with a splash of olive oil and light sprinkle of salt for 3-4 minutes or until just softened
Step 4. Shake together all vinaigrette ingredients, then toss in a large bowl with the cooked chicken, pasta, and shredded veggies. Garnish with sesame seeds and or shallots and enjoy,
Storage: Store in sealed containers in the fridge for up to 4 days
To Serve: Mix everything up and enjoy hot or cold
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