• 1 Chicken Breast
  • 1tsp Chinese-5-Spice
  • 2tsp Sesame Oil
  • 1 Carrot
  • ½ Courgette
  • 1 Lime (juice)
  • 1 Spring Onion
  • 3 Sprigs Parsley
  • 1tbsp Peanut Butter (I used Pip and Nut)
  • 1tsp Soy Sauce
  • 1tsp Honey


  • Pre heat oven to 180˚c
  • Rub the Chinese-5-spice and sesame oil into the chicken breast (you could do this step the day before and let it marinade over night).
  • Place the chicken on a foil lined baking tray and roast in the oven for 20mins or until cooked through.
  • While the chicken is cooking cut the carrot and courgette into ribbons and finely slice the parsley and spring onion.
  • Put the vegetable ribbons in a bowl with the parsley and spring onion and squeeze over the lime juice. Mix everything together using your hands; be careful not to break up the ribbons.
  • In a small bowl mix together the peanut butter, soy and honey.
  • To serve slice the chicken breast and place on a plate, swirl the raw salad into a small and add to plate, finally add a big dollop of the bang bang sauce to the dish!

Protein: 33.9g

Carbs: 15.3g

Fat: 22g

Calories: 389

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