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🍽️ Chicken Breast with Crunchy Glass Noodle Salad

440 kcal · 30 min · 4 servings

Ingredients

• chicken breast fillets 600 g
• oil 3 tbsp
• bell pepper 1 tsp
• chili, ground pinch
• salt 1 tbsp
• parsley, fresh 10 g
• salad cucumbers 1 pcs
• carrots 2 pcs
• snow peas 400 g
• glass noodles 200 g
• soy sauce 3 tbsp
• vinegar 2 tbsp
• honey 1 tsp
• pepper, black ground pinch
• sesame, white 2 tbsp

Instructions

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Place the chicken in a bowl.
4. 4. Add 2 tablespoons of oil, paprika powder, chili, and a pinch of salt.
5. 5. Marinate the meat by mixing it thoroughly with the spices.
6. 6. Preheat the oven to 160 degrees Celsius with fan (convection).
7. 7. Wash the parsley under running water.
8. 8. Shake the parsley dry thoroughly.
9. 9. Finely chop the parsley leaves.
10. 10. Wash the cucumber.
11. 11. Cut the cucumber in half lengthwise.
12. 12. Remove the core of the cucumber halves with a spoon.
13. 13. Slice the cucumber into thin half-moons.
14. 14. Wash the carrots.
15. 15. Peel the carrots.
16. 16. Cut off the ends of the carrots.
17. 17. Slice the carrots into thin rounds first.
18. 18. Then cut the rounds diagonally into thin strips.
19. 19. Heat a non-stick pan without fat on high heat.
20. 20. Sear the chicken for about 2 minutes on each side.
21. 21. Wrap the seared chicken in aluminum foil.
22. 22. Place the foil packet in the preheated oven for approx. 10 minutes.
23. 23. Bring approx. 1 liter of salted water to a boil in a pot.
24. 24. Wash the snow peas.
25. 25. Cut the snow peas diagonally in half.
26. 26. Add the snow peas to the boiling salted water for about 2 minutes (blanching).
27. 27. Remove the snow peas with a slotted spoon.
28. 28. Place the snow peas on a plate.
29. 29. Remove the pot with the salted water from the heat.
30. 30. Add the glass noodles to the hot salted water.
31. 31. Let the glass noodles soak in the water for approx. 3 minutes.
32. 32. Drain the glass noodles in a colander.
33. 33. Save some of the cooking water in a container.
34. 34. Add 5 tablespoons of the cooking water to a bowl.
35. 35. Add soy sauce, 1 tablespoon of oil, and vinegar.
36. 36. Add honey to the bowl.
37. 37. Mix the dressing ingredients well.
38. 38. Season the dressing with salt and pepper to taste.
39. 39. Take the chicken out of the oven.
40. 40. Add the glass noodles, snow peas, cucumber, and carrots to the dressing bowl.
41. 41. Gently fold the vegetables and noodles into the dressing.
42. 42. Cut the chicken into bite-sized pieces.
43. 43. Plate the chicken together with the glass noodle salad.
44. 44. Garnish the dish with sesame seeds and the chopped parsley.
45. 45. Serve the dish immediately.

Nutrition per serving

• kcal: 440
• Protein: 28 g · Fett/Fat: 16 g · Carbs: 51 g