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Makes 2 servings
2 tablespoons very finely chopped scallion
1 1/2 teaspoons grated fresh ginger
3 garlic cloves, minced
3 teaspoons olive oil
1/8 teaspoon salt
2 skinless, boneless chicken-breast halves (about 10 ounces total)
2 ounces uncooked rice noodles
1/2 cup chopped carrot
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1/2 tablespoons snipped fresh cilantro
2 tablespoons peanuts, coarsely chopped
1. In a small bowl, combine scallion, ginger, garlic, 1 teaspoon oil, and salt. Rub over chicken. Place chicken on the rack of an unheated broiler pan. Broil 4 to 5 inches from the heat 12 to 15 minutes, or until chicken is cooked, turning once. Thinly slice diagonally; set aside.
2. Meanwhile, in a large saucepan, cook rice noodles and carrot in boiling water 3 to 4 minutes, or until noodles are tender; drain. Rinse with cold water; drain again. Use kitchen scissors to snip noodles into short lengths.
3. In a medium bowl, stir together lime peel, lime juice, and remaining oil. Add noodle mixture and cilantro; toss to coat.
4. Divide noodles between two bowls; top with chicken slices and sprinkle with peanuts.
Nutrition facts per serving:
396 calories, 37g protein, 32g carbohydrate, 13g fat (2g saturated), 3g fiber