Chicken Spring Roll Bowl
Serves 2
Directions
- 1Thinly slice your cucumbers, chop your lettuce, dice your carrots, and mince your garlic.
- 2In a boiling pot of water, cook your vermicelli noodles.
- 3Once cooked, immediately dunk your noodles in a bowl of cold water.
- 4Drain the noodles from the water once cool and set aside.
- 5Season your chicken with salt and pepper to taste.
- 6On a pan on medium heat coated with spray oil, cook your chicken thighs.
- 7In a small bowl, mix together olive oil, minced garlic, hoisin sauce, peanut butter, water, and chili paste to make your sauce.
- 8In a bowl, add half your noodles, lettuce, beansprouts, cucumbers, carrots, chicken thighs, and sauce and enjoy!
Ingredients
- 13 oz chicken thigh, skinless, boneless, raw
- salt
- pepper
- 100 g rice vermicelli noodles uncooked
- 0.5 bunch green leaf lettuce
- 1.5 cup beansprouts
- 2 Persian cucumbers
- 1 large carrot
- 1 second cooking spray oil
- 0.5 tbsp olive oil
- 2 cloves garlic, minced
- 2.5 tbsp hoisin sauce
- 1.5 tbsp smooth peanut butter
- 0.25 cup water
- 1 tsp sambal chili paste
Equipment
potbowlpan
Tips
- Spring rolls are one of the best foods for losing weight and building muscle, they're easy to customize, super filling, and can be packed with tons of protein.
- Make the peanut sauce more macro-friendly using specific ratios of ingredients.
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