Sambal Chicken & Cucumber Lettuce Cups
Lunch · Malaysian · Ready in 12 min · Serves 2
Sliced chicken breast seared with sambal and lime, spooned into cold lettuce leaves with cucumber and rice. A gluten-free lunch in twelve minutes.
Per serving
- Calories
- 440
- Protein
- 39 g
- Carbs
- 44 g
- Fat
- 12 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron13%
- Vitamin D1%
- B1213%
- Zinc19%
- Magnesium20%
- Omega-311%
- Calcium5%
- Potassium20%
- Vitamin C15%
- Vitamin A5%
- Riboflavin22%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Chicken breast, sliced
- 250 g Cooked rice
- 160 g Romaine lettuce
- 120 g Cucumber
- 30 g Sambal paste
- 20 ml Lime juice
- 40 g Spring onion, sliced
- 1 tbsp Vegetable oil
- 10 g Fresh coriander, chopped
- 1 tsp Salt
Method
- 1
Pull 160g of romaine lettuce apart into whole leaves, rinse them and leave them on a tea towel so they stay cold and dry while the chicken cooks.
- 2
Warm 1 tbsp vegetable oil in a frying pan over medium-high heat and cook the 300g of sliced chicken breast for 4 minutes, turning once, until no longer pink in the middle.
- 3
Stir in 30g sambal paste, 20ml lime juice and 1 tsp salt and keep the pan over medium heat for 1 minute, until the sauce clings to the chicken rather than pooling.
- 4
Warm the 250g of cooked rice through and cut the 120g cucumber into short batons.
- 5
Spoon the rice and chicken into the lettuce leaves, then top with the cucumber, 40g sliced spring onion and 10g chopped coriander.
