BBQ CHICKEN WITH VIETNAMESE NOODLE SALAD

By Ange

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:

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.
Meanwhile, soak noodles according to packet
instructions. Place all veggies into a bowl, add
noodles, chilli, garlic and garlic.
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.

Our founder

Ange Drake is an personal trainer, women’s empowerment coach and fitness blogger in the northern suburbs of Melbourne. She is the director of one of the few womens’ only strength training gyms in Melbourne, 23W. Ange helps women to learn how to use strength based training, nutritional strategies and a positive mindset to transform their bodies, relationship with food and mind.

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