Chicken and Vegetable with Mung Bean Noodles

14 35 836
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 2
Chicken and Vegetable with Mung Bean Noodles
Health Highlights
This is Gluten Free

Ingredients


1 cup grated Carrots
1 cup Jicama (grated)
1 bunch Cilantro (coriander) (chopped)
2 fruit Lime (quartered)
2 tbsp Coconut oil
1 breast Chicken breast, boneless, skinless (sliced)
1 clove(s) Garlic (minced)
1/4 cup Red onion (sliced)
1 pepper(s) Serrano pepper (chopped)
1 tsp Oregano, dried
1 pinch Sea salt, fine (to taste)
1 head Broccoli, raw (chopped)
1 cup Cherry Tomatoes (halved)
250 gm Rice noodles, dry (or mung bean pasta or other vegetable pasta noodle)

Instructions


  1. Warm raw, virgin coconut oil in a pan and add your sliced chicken breast.  Season with allspice, sea salt and oregano.
  2. To the pan, add garlic, and onion/leeks and saute until soft.
  3. Add the broccoli and cherry tomatoes and cook until slightly tender.
  4. In a separate pot, bring water to a boil and cook noodles as per package instructions.
  5. In a large pasta bowl, toss noodles with chicken mixture, the shredded carrots, jicama, and cilantro.
  6. Serve with the lime wedges and enjoy!

Nutrition Facts

Per Portion

Calories 836
Calories from fat 170
Calories from saturated fat 119
Total Fat 18.9 g
Saturated Fat 13.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2 g
Cholesterol 85 mg
Sodium 471 mg
Potassium 1460 mg
Total Carbohydrate 134 g
Dietary Fiber 14.6 g
Sugars 15.8 g
Protein 40 g

Dietary servings

Per Portion


Fruit 1
Grain 6.3
Meat 1.3
Vegetables 6.1

Energy sources


Pygal61%462.78359121535163224.1022254387796720%295.1321097582887217.304791097897519%330.8112229889453122.3327672457748261%20%19%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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