Cals: 493/ F 3g/ CHO 52g/ P 40g

Meal Prep Time:  55 minutes

Serves: 2 

Ingredients:

• 2 x 150g Chicken breast
• 1/4 Lime
• 1 Cloves garlic (9g), sliced
• 100g Vermicelli rice noodles
• 1/4 Bunch coriander leaves (50g)
• 1 Carrot (183g), cut into very thin matchsticks
• 1 Cups bean sprout (250g)
• 1/2 Cups mint leaves (30g), roughly chopped
• 1 Red chilli (20g), deseeded & finely chopped
• 2 Tbls Fish sauce (40g)
• 1 Tsp Brown sugar (5g)

Method:

1. Season chicken breast with salt, herbs and pepper
   and place on BBQ over medium heat. Cook for
   around 7 minutes before turning. Ensure fully
   cooked before removing from grill.
2. Meanwhile, soak noodles according to packet
   instructions. Place all veggies into a bowl, add
   noodles, chilli, garlic and garlic.
3. In a cup, stir together lime, fish sauce, brown
   sugar before pouring on top of salad. Divide salad
   between plates and place BBQ chicken on top.