NUTTY CHICKEN WITH NOODLE SALAD

Nutty chicken with noodle salad image

Crunchy peanut-coated chicken with a fresh-tasting salad makes a great midweek supper dish

Provided by Good Food team

Categories Dinner

Time 30m

Number Of Ingredients 9

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Ingredients

140g unsalted roasted peanut
4 skinless chicken breasts , halved lengthways
1 egg , beaten lightly with a fork
85g dried soba or buckwheat noodles
1 cucumber , halved and sliced
small bunch mint , leaves picked and larger ones roughly chopped
zest and juice 2 limes
1-2 tsp sugar
1 red chilli , deseeded and finely sliced (optional)

Steps:

Heat oven to 200C/fan 180C/gas 6 and cover a baking tray with baking paper. Finely chop the peanuts in a food processor or by hand - you want large crumbs, not dust - then tip onto a plate. Dip the chicken pieces in egg, then coat in the peanuts and place on the tray. You can freeze the coated chicken pieces for up to a month, defrost, then continue with recipe. Bake for 15-20 mins until golden and cooked through.
Meanwhile, cook the noodles according to pack instructions, drain, rinse under cold water until cool, then drain again. When the chicken is ready, use kitchen tongs or two forks to mix the noodles with the cucumber slices, mint, lime juice and zest, sugar, chilli if using, and some seasoning. Serve immediately, topped with the crunchy chicken.

Nutrition Facts : Calories 483 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Protein 49 grams protein, Sodium 0.7 milligram of sodium