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  • Katie Lolas

Speedy Sesame Chicken Pasta

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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