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Chicken, Mango & Sugar Snap Peas

Servings: 4

Macros: 303kcal, Fat 8g, Carbs 12g, Protein 43g, Fibre 1g

18 oz., Boneless Skinless Breasts - Broiled

2 tbsp(s), Lime Juice

1 tbsp, Extra Virgin Olive Oil

1 tablespoon, Reduced Sodium Soy Sauce

6 fluid ounce, Sugar Snap Peas

0.06 tsp(s), Salt and Pepper

1 whole mango, Yellow Mango

0.50 g (5 leaves), Mint Leaves

3 ounces (approx 2 cups), Baby Arugula Leaves

1 tbsp, Ginger

0.50 cucumber, Cucumber


In a large skillet, cover chicken in lightly salted water. Bring to a boil over high heat. Reduce heat and simmer until cooked through but still juicy, about 12 minutes. Transfer to a cutting board and let cool slightly. While chicken is cooking, whisk together lime juice, oil, soy sauce, and ginger in a small bowl. Bring a second saucepan of salted water to a boil. Add snap peas and cook for 30 seconds. Drain in a colander and rinse under cold running water. Drain again. Dice chicken and place in a bowl. Add 2 1/2 Tbsp of dressing and toss. Season with salt and pepper to taste. In a large bowl, toss snap peas, mango, cucumber, mint and arugula with remaining dressing. Serve salad topped with diced chicken.

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