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Servings: 2, Prep Time: 15 min, Cook Time: 20 min
Ingredients
- 12 oz (340 g) ground chicken
- 1 cup (47 g) lettuce of choice, washed and shredded
- 1/4 cup (60 g) green bell pepper, deseeded and diced
- 1/4 cup (28 g) shredded carrots
- 1/2 cup (28 g) red cabbage, finely sliced
- 1 tbsp (3 g) fresh mint, finely sliced
- 3 ounces (85 g) thin rice noodles
- 1/2 cup (100 g) cucumber, peeled and cut into bite-sized pieces
- 2 tbsp (28 g) peanut vinaigrette
Directions
- Cook the rice noodles according to the directions on the package. Drain and rinse them under cold water. Set aside.
- Cook the ground chicken on medium heat for 10-15 minutes until thoroughly cooked. Set aside.
- Prepare the vegetables and place them in a large bowl.
- Place the cooked noodles in the bowl with the vegetables and toss to combine.
- Separate the noodles and vegetables into 2 bowls, and top with ground chicken.
- Add peanut dressing when ready to eat.
- Leftovers can be saved for up to 5 days.
Nutrition Info
Calories: 451, Carbohydrate: 46 grams, Protein: 34 grams, Fat: 14 grams
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