May 9, 2024
Chicken & Vegetable Rice Paper Rolls
Ingredients
- 1/4 cup lime juice
- 1/4 cup fish sauce
- 1/2 cup sweet chilli sauce
- 2 carrots
- 1 lebanese cucumber
- 330g cooked chicken
- 200g iceberg lettuce
- 20g mint
- 12 rice paper rolls
Directions
- To make the dipping sauce, combine lime juice, fish sauce and sweet chilli sauce in a small bowl and set aside. In a large bowl mix together carrot, cucumber, chicken, lettuce and half mint leaves.
- Fill a large round dish with warm water; place a sheet of rice paper in the water until it softens, about 1 minute. Gently remove from water; drain on a clean tea towel.
- Place a small amount of vegetable mixture in the centre of rice paper. Fold bottom half of the rice paper over the filling and then fold in the sides; roll over to enclose filling completely.
- Repeat with the remaining sheets of rice paper. Serve rolls with dipping sauce and remaining mint leaves.
Nutrition Facts - 1 Serving
- Calories: 248
- Protein: 20g
- Carbohydrate: 18g
- Fats: 9g
In this bulletin we discuss updated information on the Ketogenic Diet. . .
Ingredients Salad 1 cup farro, dry ½ cup quinoa, dry 2 cups reduced-sodium vegetable broth (for cooking grains) 2 cups cooked chicken breast, diced or shredded 1 cucumber, diced 1 cup cherry tomatoes, halved 1 green bell pepper, diced ¾ cup canned corn, drained and rinsed ½ cup black olives, sliced ¼ cup red onion, finely diced 1 cup chickpeas, drained and rinsed ¼ cup fresh parsley, chopped ½ cup feta cheese, crumbled Dressing ¼ cup olive oil 3 tbsp red wine vinegar (or apple cider vinegar) 1 tsp Dijon mustard 1 tsp dried oregano 1–2 tsp honey or maple syrup (to taste) ½ tsp salt (adjust as needed) ¼ tsp black pepper Instructions Step 1 - Cook the grains Rinse farro and quinoa. Combine with vegetable broth in a pot. Bring to a boil, reduce to a simmer, cover, and cook 20–25 minutes until tender. Drain any excess liquid and let cool slightly. Step 2- Prepare the salad base In a large bowl, add cooked grains, chicken, cucumber, tomatoes, bell pepper, corn, olives, red onion, chickpeas, and parsley. Step 3 - Make the dressing Whisk olive oil, vinegar, Dijon mustard, oregano, honey/maple syrup, salt, and pepper until smooth. Step 4 - Assemble Pour dressing over the salad and toss gently to combine. Sprinkle feta on top and mix lightly. Step 5 - Chill or serve Serve immediately or refrigerate 30–60 minutes to let flavors develop. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes Nutrient Value: Calories: 520 -560kcal | Protein: 38-42g | Fat: 20-23g | Carbohydrates: 48-52g | Fibre: 11 - 14g
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