LEMON PEPPER TURMERIC CHICKEN NO NOODLE BOWL

Gorgeous lemon peppered seared chicken served on a bed of garden julienned yellow courgettes, carrots, red and white cabbage tossed through a hint of sesame oil and wasabi a super good for you supper that is loaded with flavour and good for you ingredients.

You won't miss the noodles!

Prep time 10 minutes / Marinating time 20 mins / Cooking time 5 minutes

Ingredients 

(Serves 2)

Marinade 
2 chicken breasts bashed flat

1 lemon zest and juice

1 pinch sugar optional

1 pinch white pepper

1 pinch black pepper

1 pinch onion powder

1 pinch garlic powder

1 pinch turmeric

1 pinch Himalayan sea salt 

2 tbsp coconut oil

1 tsp wasabi paste

1 tbsp sesame oil

1 courgette julienne 

2 carrots julienne 

1/4 red cabbage finely sliced

1/4 white cabbage finely sliced

1 leek finely sliced

2 tbsp chopped coriander 

First prepare all the ingredients as this is a speedy cook supper.  I place the chicken in a glass bowl with the marinating ingredients, mix well and pop in the fridge while I prepare the rest of ingredients.

Heat your skillet to a medium hot heat, add 1 tbsp of coconut oil and then place the chicken breasts in the pan, don't be tempted to turn the chicken, you want to create a layer of crispy seared flavour, after two minutes turn the chicken breast and cook for a further two minutes, then turn the heat down really low and leave to finish cooking and relaxing at the same time while you get on with the stir fry.

Heat a wok or deep saucepan medium hot, add the remaining coconut oil and then all of the julienne and sliced vegetables, stir fry for around three minutes, the add the wasabi paste and sesame oil and stir through.  Take off the heat and serve in a large noodle bowl, slice the chicken breasts and place on top of the vegetable noodles piled high and finish with a sprinkling of coriander, that's it enjoy.