A quick dish to prepare, this is a perfect mid-week recipe for all you busy peeps out there 🙂  and it is DELICIOUS 😀

Ingredients (2 people)

• 2 x chicken breast
• 85g brown rice noodles
• 1 cup broccoli
• 1 cup peas
• 1 cup sweetcorn
• 1 cup spinach
• 1 cup mushrooms
• 1/2 cup cashew nuts
• 1 tbsp. Sunflower seeds
• 1 tbsp. Pumpkin seeds
• 4 tbsp. chinese 5 spice seasoning
• 4 tbsp. sweet chilli sauce
• 2 tbsp. soy sauce
• 1 tbsp. chilli rapeseed oil
• Sprinkle of salt
• Sprinkle of pepper
• 1 tbsp. Coconut oil

Directions

1. Pre-heat the oven to 190 degrees / gas mark 5
2. Sprinkle some of the chinese 5 spice (keep some back for seasoning the vegetables) on chicken breasts and roast for 35-45 mins (check chicken is cooked through before serving 😉 )
3. 5-10 minutes before the chicken is cooked – heat the coconut oil in a wok / large pan and saute the mushrooms and broccoli until tender
4. Add the remaining veggies
5. Add the soy sauce and 3 tbsp. of the sweet chilli sauce (you can use as much of this as you like but don’t forget the sugar content of this sauce if bought).
6. Pop the brown rice noodles in a pan of boiling water and boil for up to 5 minutes and then drain and rinse with cold water
7. Pop the noodles into the vegetable mix and sprinkle remaining chinese 5 spice into the mix
8. Add the cashew nuts and sunflower and pumpkin seeds and spoon onto plates
9. Take the chicken out of the oven and slice
10. Place on top of the noodles and veggies
11. Sprinkle salt & pepper
12. Drizzle the chilli rapeseed oil
13. Spoon the remaining tbsp. of sweet chilli sauce onto the chicken
14. Serve and devour

Enjoy 🙂

With love,

Tash ❤