Perfectly balanced with protein and veggies, this warm salad is a nutritious hug in a bowl. Seaweed noodles are a great alternative for if you are gluten-free or low-carb.
Ingredients
- 600g broccoli
- salt
- 2 zucchinis
- 500g chicken breast fillets
- 350g seaweed noodles
- 1 onion
- 1 clove garlic
- 2 sprigs coriander
- 3 tbsp rapeseed oil or canola oil
- freshly ground black pepper
- 300ml vegetable stock
- 150g soft goat’s cheese
- 1 tbsp lime juice
Method
Step 1. Divide the broccoli into florets and blanch in boiling salted water for about 4 minutes. Drain, rinse in cold water and leave to drain. Cut the zucchini into 1.5 cm pieces. Cut the chicken into strips.
Step 2. Prepare the seaweed noodles according to the pack instructions, drain, rinse in cold water and leave to drain. Peel and finely dice the onion and garlic. Finely chop the coriander.
Step 3. Heat 2 tbsp oil in a pan. Season the chicken with salt and pepper, fry for 2-3 minutes and remove from the pan. Add the remaining oil, zucchinis, onion and garlic and sauté for 3-4 minutes. Add the broccoli and deglaze with the stock.
Step 4. Add the chicken again, stir in the goat’s cheese and let everything simmer for 2-3 minutes. Finally, add the noodles and warm briefly. Season to taste with salt, pepper and lime juice.
Step 5. Serve in bowls, garnished with coriander.
Serves 4.
