Are you looking for a quick and filling lunch/dinner that has high‑quality protein but doesn't taste bland? This Asian lemon chicken with rice and fresh carrot salad combines balanced macros, easy preparation and bold flavours. It works as a regular meal or a treat after a training session. Ideal choice for those who want to eat smart but also want their meals to taste great.💪🏻
Nutrition (1 serving)
- 495 kcal
- 58 g carbohydrates
- 12 g fats
- 38 g protein
Per 1 portion
- 60 g jasmine rice
- 130 g chicken breast
- 40 g onion
- 1 clove garlic
- 30 g lemon juice
- 1 g lemon zest
- 5 g ginger
- 10 g honey
- 10 g sriracha sauce
- 10 g amino
- 5 g sesame oil
- pinch pepper
- pinch salt
- 15 g sriracha sauce
- 100 g carrots
- 5 g lemon juice
- 5 g amino
- 5 g sesame oil
- 3 g sesame seeds
Instructions
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Cook the rice according to the instructions. Cut the chicken into strips and finely chop the onion.
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Heat up sesame or avocado oil in a pan, and add the chicken with some salt and pepper, minced garlic and onion. Fry for a couple of minutes.
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Then add amino sauce (or a soy sauce) and a blend of honey, sriracha, lemon juice and peel, and a little bit of ginger. Fry the meat on all sides until it's golden and crunchy.
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Whilst the chicken is cooking, pickle the carrot for the salad. Julienne the carrot and mix it with sesame oil, honey, lemon juice, amino sauce and sesame.
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Let's plate it! Add a cup of cooked rice, meat, carrot salad and use micro greens or coriander as a garnish. Enjoy!
