- Calories 356
- Caloriesfromfat 0.0%
- Fat 3.9g
- Satfat 0.8g
- Monofat 1.3g
- Polyfat 1g
- Protein 41.1g
- Carbohydrate 37.3g
- Fiber 1.7g
- Cholesterol 99mg
- Iron 2.3mg
- Sodium 469mg
- Calcium 54mg
How to Make It
To prepare marinade, combine first 9 ingredients in a large heavy-duty zip-top plastic bag; add chicken. Seal bag; marinate in refrigerator overnight.
Remove chicken from bag; discard marinade. Let stand at room temperature 30 minutes.
While chicken stands, cook noodles according to package directions, omitting salt and fat. Drain.
To prepare sauce, combine 1/4 cup rice vinegar and next 6 ingredients (through chile paste) in a small bowl.
Preheat grill to medium-high heat.
Place chicken on grill rack coated with cooking spray. Cook 6 minutes on each side or until done. Let stand 5 minutes. Cut chicken crosswise into slices.
Place 3/4 cup noodles and slices from 1 chicken breast half in each of 6 bowls. Top each serving with 1/3 cup carrot, about 3 tablespoons cucumber, 2 teaspoons basil, and 1 teaspoon peanuts. Drizzle each serving with 1 1/2 teaspoons sauce, and serve with 1 lime wedge.
Tips: To make carrot ribbons, use a vegetable peeler.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Cooking Light Real Family Food