Carb-Conscious Spicy Chicken

Nutrition per serve

Ingredients

• 200g beetroot
• 1pcs long red chilli
• 20ml fish sauce
• 300g free-range chicken breast fillet
• 1head broccoli
• 1pcs Lebanese cucumber
• 1pcs lime
• 1clove garlic
• 40g roasted cashews
• 30ml neutral-flavoured oil
• 10ml soy sauce
• 1ml sugar

Method

1. Step 1 — Roast beetroot
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Peel the beetroot, then cut into thin wedges. Put the beetroot on the lined tray, drizzle with 2 tsp oil and season well with salt and pepper. Roast for 12 mins.
2. Step 2 — Marinate chicken
   Meanwhile, finely chop the chilli, removing the seeds if less heat is desired. Combine half the chilli (if preferred, omit the chilli when cooking and serve it at the table), half the fish sauce and 2 tsp oil in a large bowl and season with pepper. Add the chicken and turn to coat.
3. Step 3 — Prep vegetables
   Cut the broccoli into small florets. Thinly slice the cucumber. Finely grate the zest of half the lime, then juice the half. Cut the remaining lime into wedges. Crush or finely chop the garlic.
4. Step 4 — Cook chicken
   Heat a medium frypan over medium-high heat. Cook the chicken for 1 min each side or until golden (the chicken won't be cooked through). Transfer the chicken to the tray with the beetroot and reserve the pan. Roast for 13-15 mins until cooked through.
5. Step 5 — Cook broccoli
   While the chicken is roasting, heat 1 tbs oil in the reserved pan over medium-high heat. Cook the broccoli, stirring occasionally, for 5 mins or until slightly charred. Add the garlic and cook, stirring, for 1 min or until fragrant. Add 2 tsp soy sauce and stir until combined.
6. Step 6 — Get ready to serve
   Combine the remaining chilli, 2 tsp lime juice, 1 tsp lime zest*, remaining fish sauce and ¼ tsp sugar in a large bowl. Add the cucumber and cashews and toss to combine. Add the beetroot to the broccoli and toss to combine. Slice the chicken. Divide the vegetables, cucumber mixture and chicken among plates. Serve with the lime wedges.

Allergens

Soy, Fish, Cashew