High In Protein & A Source Of Replenishing Carbohydrates, Quick & Easy To Create As Well As Being Perfect For Creating Ahead Of Time & Storing In The Fridge For 4 Separate Meals During The Week.
You Will Need:
3 tbsp. Cashew Butter
2 tbsp. soy sauce
2 tbsp. Maple Syrup
2 cloves garlic
1 tsp. Chinese five spice
4 chicken breasts (diced)
1 broccoli (cut into florets)
40g cashew nuts
2 red chillies, optional (diced)
Handful fresh coriander
300g Wholegrain rice (cooked)
Preheat your oven to 200°C or 180°C for fan-assisted.
In a large bowl, whisk together cashew butter, soy sauce, maple syrup, garlic and five spice.
Add the diced chicken and broccoli florets to the bowl and coat well.
Pour the contents of the bowl into a deep baking tray and bake for 20 minutes.
Meanwhile, toast your cashew nuts. Heat a frying pan on a high heat, add the cashews & leave them alone until they start to brown and "pop". Toss and allow to brown on the other side.
Once the cashew chicken and broccoli are baked, stir through the cashew nuts and chillies, divide onto plates with the cooked basmati rice or serve into Tupperware boxes & place in the fridge. Sprinkle a little chopped coriander over each.
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