Calories 403 P - 32g, C - 25g, F - 20g
Ingredients 120g free-range chicken mince 140g butternut pumpkin 1/2tsp cinnamon 65g broccoli 50g spinach 15mls dijonnaise mayo (97% fat-free) 125g @slendier Noodles (konjac noodles)
Sauce: 15g almond butter 10g light sweet chilli sauce 20mls water
Method: 1. Prepare the noodles as per the packet instructions. 2. Preheat the oven at 200 degrees and dice the pumpkin up, spray with a little olive oil and a sprinkle of cinnamon. 3. Place pumpkin onto a lined baking tray and place into the oven for about 20mins. 4. Meanwhile preheat a non-stick frypan over a medium heat and place chicken mince and broccoli into the pan. 5. Sauté for a couple of minutes until the broccoli is soft. 6. Remove the pumpkin from the oven and place into the frypan with the spinach and noodles. 7. Mix the almond butter, tamari sauce and water in a small bowl. Pour over the ingredients. 8. Stir fry the ingredients to coat in the satay sauce. 9. Place the mixture into a serving bowl and drizzle with the mayo over the top.