I’m a huge fan of roast chicken dinners. Obviously they are a family-friendly meal and I’ve yet to have a day where one of the family turns up their nose to a roast dinner. One of the reasons why they’re a favourite is because a roast chicken is so thrifty. Once we’re finished our meal, I strip any remaining chicken meat from the carcass and use it to make at least one other meal.
The beauty of this noodle bowl is that you can make it a day in advance and it keeps well in the fridge if you’re preparing in advance of a day’s training. With the new recommendations that you should be eating 7 portions of fruit and vegetables per day, this bowl has you covered for at least a 3 if not 4 portions.
[recipe][recipe title=”Chicken Noodle Bowl” servings=”4″ time=”20 mins” difficulty=”easy”]
- Dried egg noodles
- 2 large carrots, peeled
- 3 scallions, chopped
- ½ cup of sweetcorn
- ½ cup of defrosted peas
- Punnet of cherry tomatoes
- 1 cup of cooked chickpeas
- Quarter head of fresh broccoli, chopped
- Cooked Chicken
For the dressing
- 3 tablespoons soy sauce
- 2 tablespoons runny honey
- Juice of 1 lime and 1 lemon
- Pinch of garlic powder
- Pinch of paprika
Break up the dried noodles into a large heat-proof bowl. Pour a kettle of bowling water over the dried noodles. Cover the bowl with a plate and set it to one side for 10 minutes to allow the noodles to cook in the heat.
Put the dressing ingredients into the bottom of a very large bowl and stir with a fork so that they are all combined. Grate the carrots into the bowl, add the scallions, sweetcorn, peas, cherry tomatoes, chickpeas, and broccoli. Drain the water from the noodles, then add the noodles to the bowl and finally the cooked chicken breast.
Stir well so that all the ingredients are coated in the dressing and serve immediately, or portion into lunchboxes for the following day. [/recipe]