Katsu Chicken + Coconut Rice
Dinner Plate
500kcal| 15g fat | 57g carbs | 34g protein | 6g fibre
GET YOUR SHIT TOGETHER
1 Birds Eye frozen tempura chicken breast
1/2 microwave coconut rice
1/4 jar katsu curry sauce
1/2 carrot
3 spring onions
2 in cucumber
1 serving salt and pepper
RIGhT, CHEF. YOU’RE UP.
Cook the tempura chicken breast according to the packet instructions until golden, crispy + cooked through.
While the chicken is cooking, prep your veg. Slice or grate the carrot, then slice the cucumber + spring onions.
When the chicken is nearly ready, microwave the coconut rice and warm the katsu curry sauce according to the packet instructions.
Spoon the hot coconut rice into your bowl and pour over the warm katsu sauce.
Slice the crispy chicken and arrange it on top.
Add the carrot, cucumber + spring onions around the bowl.
Season if you fancy, then get stuck in while everything’s hot + crispy.
THE NUTRITIONIST BIT
The science behind your plate, minus the science lesson.
The chicken provides protein, which helps support muscle maintenance and contributes to fullness, while the coconut rice provides carbohydrates to fuel your body. The carrot, cucumber + spring onions add fibre, vitamins, minerals and variety to the meal.
Bringing protein, carbohydrates + vegetables together makes this a more balanced, satisfying plate that can fit nicely into a calorie-controlled diet.
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