Sunday 19 May, 2019

Loop Sunday Lunch: Healthier Firecracker Chicken

Image via Sweet Peas and Saffron.

Image via Sweet Peas and Saffron.

In recognising World Health Day which is being observed across the world today, we feature this Healthier Firecracker Chicken Meal Prep Bowls recipe from Sweet Peas and Saffron.

Ingredients

2 large chicken breasts cut into cubes (roughly 14 oz)

2 tablespoons corn starch

2 tablespoons olive oil

salt & pepper

1/4 cup honey

2 tablespoons red hot sauce

1 teaspoon apple cider vinegar

Meal Prep Bowls

3/4 cup basmati rice uncooked

1 medium zucchini spiralized

2 cups edamame thawed

red pepper flakes optional; for extra heat

Instructions

1. Cook rice according to package directions, and portion out into four 2-cup capacity storage containers.

Healthier Firecracker Chicken

1. Toss the chicken in the cornstarch. Use tongs to mix all the chicken cubes up and make sure they are all coated.

2. Heat olive oil in a medium pan over medium heat. Add the chicken/cornstarch and season with salt & pepper.  Cook for 5-7 minutes, until the chicken is golden and cooked through.

3. While chicken is cooking, shake together the honey, hot sauce and apple cider vinegar.

4. When chicken is cooked through, pour the honey/hot sauce/cider vinegar mixture over everything and toss chicken to coat. Remove from heat when sauce has thickened slightly.

Assemble Lunch Bowls

1. Divide all ingredients between the storage containers. 

2. Drizzle chicken with any extra sauce from the pan, and sprinkle with red pepper flakes if desired (for extra heat).

Storage & Re-heating

1. Store in the fridge for up to 4 days.

2. To serve, heat until piping hot, then enjoy!

Notes

Lighten up this recipe by using cauliflower rice and/or replacing the edamame with more zucchini noodles.

Nutrition

Calories: 484kcal | Carbohydrates: 59g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 440mg | Potassium: 140mg | Fiber: 5g | Sugar: 20g | Vitamin A: 2.6% | Vitamin C: 18% | Calcium: 7.2% | Iron: 15.1%

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