Sweet Chilli Crispy Rice Salad
Start your year off right with our brand new Sweet Chilli Crispy Rice.
Perfect for meal prep and doesn’t require any re-heating! Recipe Inspo from: @noaawilliams
Macros
Calories: 477 | P: 42g | F: 9g | C: 57g
Ingredients (Per Serve)
Sauce:
- 20g Greek Yoghurt (Plain)
- 15ml Sweet Chilli Sauce
- 20g Mayonnaise (Light) (Praise)
Salad:
- 150g Chicken Breast (Raw)
- 125g Microwave White Rice
- 80g Cucumber
- 6g Chilli Crisp Oil
- 3g Sesame Seeds
- Spring Onion, to taste
- Sriracha, to taste
- 2tsp Soy Sauce
Method
- Preheat oven to 180℃ and line baking sheet with parchment paper.
- Prepare ingredients: dice cucumber and spring onion.
- Microwave rice as per packet instructions. Add rice to baking sheet and evenly spread. Drizzle with half of soy sauce and chilli oil. Mix to combine. Bake in oven for 35-40 minutes, or until crisp.
- In the meantime, dice chicken. Marinate with remaining soy sauce and half of sweet chilli sauce. heat pan over medium heat. Once hot add chicken. Cook while stirring for 6-8 minutes, or until cooked through.
- In a small bowl, mix together remaining sweet chilli sauce, mayonnaise and greek yoghurt.
- Assemble salad: to large bowl add chicken, cucumber, rice, spring onions and sauce. Toss with tongs to combine and top with sesame seeds.
*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.
