SuperQuick Grilled Chicken and Rice Noodle Bowls
with Crisp Veggies and Lime-Soy Dressing
Ingredients: Chicken tenders • Rice noodles (rice, water) • Cucumber • Limes • Carrots • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Spinach • Peanuts • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
320 g
Chicken Breast Tenders
100 g
Rice Noodles
(May contain traces of: Sesame, Crustaceans, Egg, Wheat, Fish, Sulphites, Mustard, Tree nuts, Peanuts, Soy, Milk)
1 unit
Mini Cucumber
56 g
Carrot, julienned
1 unit
Lime
28 g
Baby Spinach
1 unit
Green Onion
2 tbsp
Sweet Chili Sauce
(May contain traces of: Sesame, Crustaceans, Egg, Wheat, Fish, Sulphites, Mustard, Tree nuts, Soy, Milk, Gluten)
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Sesame, Egg, Sulphites, Mustard, Tree nuts, Soy, Milk, Gluten)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Sesame, Crustaceans, Egg, Wheat, Fish, Sulphites, Mustard, Soy, Milk, Gluten)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of water to a boil over high.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 425°F).
Wash and dry all produce. - To the boiling water, add rice noodles. Cook for 10-12 min, stirring occasionally, until tender but still slightly chewy to the bite.
- While noodles cook, thinly slice cucumber.
- Juice lime.
- To a small bowl, add soy sauce, lime juice, half the sweet chili sauce and 1 tbsp (2 tbsp) oil. Stir to combine.
- Pat chicken dry with paper towels. To a shallow dish, add chicken and 1 tbsp (2 tbsp) lime-soy dressing. Season with salt and pepper. Flip to coat.
- Add chicken to the grill. Reduce heat to medium, then close lid and grill for 2-4 min per side, until chicken is cooked through.**
- Drain rice noodles and rinse under warm water until slightly cool. Return to the pot.
- To the pot of noodles, add spinach, cucumber, carrots, peanuts and remaining lime-soy dressing. Season with salt and pepper. Toss to combine.
- Using two forks, shred chicken.
- Divide noodles between bowls.
- Top with chicken.
- Drizzle with remaining sweet chili sauce and snip green onion over top.
