Devices & Accessories
Five spice chicken with asparagus and pea salad
Prep. 15 min
Total 2 h 10 min
6 portions
Ingredients
Five spice rub
-
olive oil1 tbsp
-
instant granulated coffee2 tsp
-
brown sugar2 tbsp
-
ground allspice2 tsp
-
dried oregano2 tsp
-
ground paprika2 tsp
-
ground black pepper½ tsp
-
cayenne pepper¼ tsp
-
sea salt flakes (see Tips)1 tsp
-
whole chicken trussed1400 - 1600 g
Asparagus and pea salad
-
extra virgin olive oil40 g
-
red wine vinegar60 g
-
caster sugar2 tsp
-
Dijon mustard1 tsp
-
salt to taste¼ - ½ tsp
-
ground black pepper2 pinches
-
water500 g
-
asparagus trimmed and cut into pieces (3 cm)2 bunches
-
sugar snap peas trimmed150 g
-
mixed salad leaves60 g
-
red onion cut into thin slices½
Difficulty
easy
Nutrition per 1 portion
Sodium
720.4 mg
Protein
50.5 g
Calories
2676 kJ /
637.1 kcal
Fat
44.5 g
Fibre
3.5 g
Saturated Fat
12.1 g
Carbohydrates
8.5 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Marinated chicken with salsa
40 min
Chicken teriyaki (Skinnymixers)
20 min
Risotto bolognese
45 min
High protein "Big Mac" style burger bowl
40 min
JJ's 2-step chicken curry
45 min
Vegetable bake (Thermomix® Cutter, using modes)
55 min
Singapore style noodles (Thermomix® Cutter)
40 min
Hoisin pork bowl
45 min
Beef and mushroom stroganoff
40 min
Skinnymixers' Moroccan chicken with preserved lemon and olives
30 min
High protein turkey and mushroom roulade in cottage cheese wraps
40 min
"Fake-away" Mongolian Beef Noodles
35 min