Spicy Chicken with Salad

OK so the summers here (apparently!) and it’s time for BBQs, salads and lighter meals, so I thought it was worth sharing my spicy chicken recipe with you – if you could call it that!

Basically whenever any kind of meat gets cooked in the Noodlechips household, a whole array of spices get chucked into the bowl when marinating or in the pan during cooking, simply because we just like spicy food. I personally find that food without spice is just boring. Now when I talk spice I don’t mean super-hot blow your head off kind of spice, I just mean flavour. In fact, I feel pretty lame about calling this recipe because it’s really quite simple; however I often have people message me when they go paleo/ low carb/ clean eating asking for help on how to make food taste better. When I think back to when I made the change, I remember making some really mediocre tasting food – ha! So in a way, although it may seem obvious (if you are already a pro at making meals taste great, or if you’ve been a convert for some time), this recipe is there to help give people a bit of inspiration.

If you don’t have all the ingredients then improvise, for example if you don’t have spring onion just slice some red or white onion thinly. No ginger – leave it out! Got some cayenne but no chillies – then use that. Now for those who don’t like spice, this recipe does have chilli in it so it’s entirely up to you how much you chose to add or if you want to leave it out completely then that’s fine too! The idea is to make a chicken salad go from ‘ugh’ to fabulous.

I’ve included the salad in this recipe simply because It’s what I served it with. If you wanted to switch it up then add it to a low carb tortilla wrap with some tzatziki, serve with some creamy coleslaw or toss it in with some zoodles.

If you like this recipe then check out my piri piri mix!

Macros

Serves 2 People

Total Carbs 5.9g
Fiber 1.9g
Net Carbs 4.1g
Protein 27.4g
Fats 10.4g
Kcals 6.6g

Spicy Chicken with Salad
Print Recipe
Servings Prep Time
2 People 5
Cook Time
10
Servings Prep Time
2 People 5
Cook Time
10
Spicy Chicken with Salad
Print Recipe
Servings Prep Time
2 People 5
Cook Time
10
Servings Prep Time
2 People 5
Cook Time
10
Ingredients
Seasoning
Salad
Servings: People
Instructions
  1. Wash salad and tomatoes and leave to drain in a colander or place on some paper towels.
  2. In a small bowl combine the ingredients from the spice mix and stir thoroughly to combine.
  3. Chop the chicken breast into slices or cubes and place in a bowl. Add the spice mix to it and add in the fresh garlic (finely sliced) and the spring onion (sliced or finely chopped).
  4. Stir to coat all the pieces, then cover and place in the fridge to marinate for as long as possible (over night or a few hours).
  5. When ready to cook add the coconut oil to a pan over a medium heat. Add in the chicken pieces with all the marinade. If there is marinade left in the bowl then add a tablespoon or two of water, swish it round then pour into the pan with the chicken.
  6. Cook the chicken for about 8-10 minutes or until cooked all the way through. Thicker and bigger sliced pieces may take a little longer.
  7. When ready take off the heat and leave to cool a little while you make the salad.
  8. Place the salad leaves on a plate and cut the tomatoes into quarters then scatter over the top.
  9. Add the chicken pieces and drizzle any juices over the top (if you want – you can skip this if you don’t want it).
  10. Add a drizzle of olive oil and a squirt of lemon juice and its ready to serve.
Recipe Notes

If you wanted to serve the chicken with a side salad and something else the you could serve it with Cauli rice, coleslaw or with mango salsa.

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