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Serves
US | Metric
Ingredients
  • 2 Chicken breast
  • Tenderstem broccoli
  • Edamame beans
  • 2 Carrots
  • Sesame seeds
Peanut Sauce
  • ½ Red chilli, finely chopped
  • 1 cm Piece of fresh grated ginger
  • 2 tbsps Dark Soy
  • 2 tbsps Crunchy peanut butter
  • 75 ml Boiling water
Shredded Peanut Chicken Protein Bowl Shredded Peanut Chicken Protein Bowl

Shredded Peanut Chicken Protein Bowl

A delicious mid-week lunch!

Prep 10 minutes
Total 20 minutes
  • Bake the chicken in the oven at 180℃ for 18-20 minutes.
  • To a bowl, add the ginger, chilli, peanut butter, soy and boiling water. Mix really well. If it's too thick add more boiling water and mix until a loose consistency.
  • Once the chicken is cooked, shred and mix through the sauce.
  • For the carrots, grate one and use a peeler to create ribbons for the other one and toss in sesame seeds.
  • Char the broccoli and edamame beans in a pan until slightly softened.
Shredded Peanut Chicken Protein Bowl Shredded Peanut Chicken Protein Bowl

Shredded Peanut Chicken Protein Bowl

A delicious mid-week lunch!

favorite
print
like
Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 2 Chicken breast
  • Tenderstem broccoli
  • Edamame beans
  • 2 Carrots
  • Sesame seeds
Peanut Sauce
  • ½ Red chilli, finely chopped
  • 1 cm Piece of fresh grated ginger
  • 2 tbsps Dark Soy
  • 2 tbsps Crunchy peanut butter
  • 75 ml Boiling water

  • Bake the chicken in the oven at 180℃ for 18-20 minutes.
  • To a bowl, add the ginger, chilli, peanut butter, soy and boiling water. Mix really well. If it's too thick add more boiling water and mix until a loose consistency.
  • Once the chicken is cooked, shred and mix through the sauce.
  • For the carrots, grate one and use a peeler to create ribbons for the other one and toss in sesame seeds.
  • Char the broccoli and edamame beans in a pan until slightly softened.