Try this Baked Chicken Breasts recipe, or contribute your own.
Suggest a better descriptionIngridients Preparation:
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4 skinless chicken breasts, scored about 1cm deep in a criss-cross pattern
1 courgette, cut into long, thin strips with a speed peeler
1 red pepper, deseeded and finely sliced
2 pak choi, sliced
Marinade:
a bunch of spring onions, trimmed and chopped
fresh red chillies, deseeded and chopped
2 teaspoons fresh ginger, peeled and finely chopped
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Preheat the oven to 200F/400C/gas 6.
Mix all the marinade ingredients together in a bowl and pour over the chicken breasts. Leave the chicken to marinate for at least 30 minutes, or longer if possible.
Soak the noodles in boiling water for a minute or until separated. Drain and put to one side. Scrape the marinade from the chicken breasts and reserve it.
Heat the sesame oil in a pan until very hot and fry the chicken breasts for a couple of minutes until golden. Add the sesame seeds and toast for 30 seconds until browned slightly.
Throw the courgette, pepper and pak choi into the pan, add the reserved marinade, and stir in the drained noodles. Season well and cover with foil. Bake for 20 minutes in the preheated oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (629g) | ||
Recipe Makes: 4 | ||
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Calories: 686 | ||
Calories from Fat: 149 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 182.5mg | 56 % | |
Sodium 1015.9mg | 35 % | |
Potassium 1473.7mg | 39 % | |
Total Carbohydrate 65g | 19 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 57.8g | ||
Protein 69g | 99 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 686
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