Grilled California Chicken Wrap
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 1g||5%|
|Total Carbs 22g||7%|
|Dietary Fiber 1g||4%|
|Vitamin A 70%|
|Vitamin C 25%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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2 tbspolive oil
1 (32-ounce) cartonasian style chicken broth
6 ouncepackaged asian slaw mix
8 ouncecooked soba or rice noodles
sliced red chili pepper (for garnish)
cilantro or mint (for garnish)
lime wedges (for garnish)
bean sprouts (for garnish)
sliced scallions (for garnish)
crispy fried onions (for garnish)
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Remove chicken from the sweet and spicy marinade package. Add chicken breasts to skillet and sauté 3 to 4 minutes per side or until a thermometer inserted into the thickest part of breast registers 170°F. Remove chicken from skillet and let rest for 2 to 3 minutes. Slice into strips and tent with foil to keep warm.
Into a medium saucepot, heat the Asian style chicken broth. Bring to a boil and add the Asian Slaw mix. Reduce the heat and simmer until cabbage is tender about 5 minutes.
Divide the noodles among 4 bowls. Ladle in cabbage and broth. Top with sliced chicken breast.
Serve Sweet and Spicy Perfect Portions Broth Bowl with a platter of Sliced Red Chili Peppers, Cilantro and Mint Leaves, Lime Wedges, Beans Sprouts, Sliced Scallions and Crispy Fried Onions.
Sweet And Spicy Broth BowlAdd Your Comment