Chicken with beetroot noodles in ginger dressing
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 20 G., saturated fats 3 G., proteins 55 G., carbohydrates 18 G., fiber 5 G., cholesterol 166 mg, sodium 605 mg, sugar 11 G.
Calories 480, total fat 20 G., saturated fats 3 G., proteins 55 G., carbohydrates 18 G., fiber 5 G., cholesterol 166 mg, sodium 605 mg, sugar 11 G.
Every healthy-eating enthusiast should make friends with a spiralizer or vegetable slicer, which will allow you to delight yourself and your family with a variety of vegetable noodles. The star of this recipe is the beetroot noodles. Simply steam them, toss them with an Asian ginger dressing, and serve them as a side dish with baked chicken breast and shiitake mushrooms. The natural sweetness of the beets and the tangy, tart dressing complement each other perfectly. The result is delicious, low-calorie, and healthy. Perfect for a light dinner rich in protein and fiber.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of spiralized beets
- 3 tbsp. l. rice vinegar
- 2 tablespoons lightly salted soy sauce
- 2 tablespoons grated peeled ginger root
- 2 cloves garlic, grated
- 1 large serrano pepper, thinly sliced (remove seeds to reduce heat)
- 4 boneless, skinless chicken breasts (about 220g each)
- 1/4 cup dark sesame oil
- 220 g shiitake mushrooms, stems removed
- Sliced green onions and fresh mint, for serving
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Recipes with similar ingredients: chicken breasts, beet, ginger root, shiitake mushrooms, serrano pepper, sesame oil, rice vinegar, soy sauce
Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Fill a large saucepan with 2.5 cm of water and place a steamer basket inside; bring to a boil. Place the beetroot noodles in the steamer basket, cover, and cook until tender but still holding their shape, 15-20 minutes.
- Transfer to a large bowl and set aside until ready to serve. In a small bowl, combine 2 tablespoons rice vinegar, soy sauce, and half each of the ginger, garlic, and serrano pepper; set the dressing aside.
- Season the chicken with salt and black pepper on both sides. Heat 2 tablespoons of sesame oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 6 minutes (the chicken won't be cooked through).
- Transfer the pan to the oven and bake until cooked through, about 10 minutes. Transfer the chicken to a cutting board and let it rest.
- Meanwhile, in the same skillet, heat the remaining 2 tablespoons sesame oil over medium-high heat. Add the mushrooms and cook, stirring, until golden brown, 8-10 minutes. Season with salt and pepper to taste.
- Add the remaining ginger, garlic, and serrano pepper and cook, stirring, for about 1 minute. Deglaze the pan with the remaining 1 tablespoon vinegar and 3 tablespoons water (scrape up any browned bits).
- Mix the beetroot noodles with the ginger dressing, divide among bowls, and garnish with green onions and mint. Slice the chicken and arrange on plates. Top with the mushroom mixture.
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