AuthorClaire TurnbullCategoryHealthy EverydayA tasty and healthy summer lunch or dinner.
Heat oil in a frying pan on high and add the onion, garlic, ginger and chilli – cook for a couple minutes. Add the chicken and cook for 5-6 minutes or until the juices run clear.
Add the chickpeas, lime juice and zest, sugar/honey and soy sauce. Cook for a further few minutes and set aside.
In a small non-stick frying pan add the nuts and 1 teaspoon honey and cook on a medium heat for 2-3 minutes until the nuts are crunchy and sticky. Remove from heat and allow to cool.
Use the lettuce leaves to wrap the chicken mix with carrot and capsicum and top with nuts, coriander and more lime.
This recipe was created by Registered Nutritionist Claire Turnbull from Mission Nutrition. If you have been diagnosed with bowel cancer or are undergoing treatment, consult your doctor or dietitian for specific advice before making changes to your diet.
Ingredients
Directions
Heat oil in a frying pan on high and add the onion, garlic, ginger and chilli – cook for a couple minutes. Add the chicken and cook for 5-6 minutes or until the juices run clear.
Add the chickpeas, lime juice and zest, sugar/honey and soy sauce. Cook for a further few minutes and set aside.
In a small non-stick frying pan add the nuts and 1 teaspoon honey and cook on a medium heat for 2-3 minutes until the nuts are crunchy and sticky. Remove from heat and allow to cool.
Use the lettuce leaves to wrap the chicken mix with carrot and capsicum and top with nuts, coriander and more lime.
