Olive oil cooking spray
125g skinless chicken breast fillet, trimmed of fat
Freshly ground black pepper, to season
30g bean thread vermicelli noodles
1/2 cup coriander leaves
1/2 cup mint leaves
1 small Lebanese cucumber, sliced
125g cherry tomatoes, halved
Freshly squeezed juice of 1 small lime
1/2 tsp olive oil
2 tsp sweet chilli sauce or gluten-free chilli sauce
15g unsalted peanuts, roughly chopped, toasted
Preheat a chargrill pan on medium-high. Spray chicken on both sides with cooking spray and season with pepper. Add chicken to pan and reduce heat to medium. Cook for 4 minutes on each side or until cooked through. Transfer to a plate, cover loosely with foil and set aside.
2. Meanwhile, cook noodles in a small saucepan of boiling water following pack instructions or until tender. Drain and rinse under cold water. Drain well and transfer to a medium bowl.
3. Add coriander, mint, cucumber and tomato to noodles and toss to combine. Put lime juice, oil and sweet chilli sauce in a small bowl and toss to combine. Thinly slice or shred chicken. Add to noodle mixture along with lime mixture. Sprinkle with peanuts and toss to combine. Serve.
Nutrition Info PER SERVE: 2015kJ, protein 37g, total fat 14.7g (sat. fat 2.6g) carbs 41g, fibre 13g, sodium 311mg. Carb exchanges 2 2/3. GI estimate medium. Gluten-free option.
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