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Thursday 27 August 2026 02:19:10 GMT
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50 30 EP. 8 CRISPY RICE AND CHICKEN SALAD 51g Protein | 635 Kcal | 29g Fat | 44g Carbs Welcome to 50 30. Recipes with over 50g of protein that take less than 30 minutes to make. Ingredients for 2 200g Cooked Sushi Rice (cold) 300g Skin-On Chicken Thighs 200g Cherry Tomatoes 1 Carrot 1 Cucumber 2 Eggs 3 Spring Onions 1 Shallot 20g Coriander FOR THE DRESSING 2 Limes 2 Tosp Fish Sauce 1 Tbsp Soy Sauce 1 Tbsp Rice Vinegar 1 Tbsp Gochugaru 1 tbsp sugar Method Start by boiling the eggs. Bring a saucepan of water to the boil, gently lower in the eggs and boil for 8 mins. Transfer to cold water. Once cool, peel and quarter. Remove the bones from the chicken thighs, if needed. Pat the skin dry and season with salt and pepper. Place a cold non-stick frying pan over a medium heat. Add the chicken thighs skin-side down and press down with a small saucepan or lid to weigh them. Cook for 8-10 mins until the skin is deeply golden and crisp. Flip and cook for 3 mins more. Rest the chicken on a plate. Add the cold sushi rice to the same pan with the chicken fat still in it. Press it down into the pan and let it crisp over a medium heat for 5-7 mins without stirring, until golden underneath. Turn off the heat and break into shards. Prep the veg: Quarter the cherry tomatoes, julienne or shave the carrot. Smash the cucumber and cut into bite-sized chunks. Finely slice the spring onions and shallot. Make the dressing: juice both limes into a bowl, then stir in the fish sauce, soy sauce, rice vinegar and gochugaru. Slice the chicken. Toss all the veg with the chicken and dressing in a big bowl. To serve, divide between plates and top with the crispy rice shards and quartered eggs. #highprotein #highproteinrecipes #easyrecipies #healthyrecipes #lowcalorierecipes
50 30 EP. 8 CRISPY RICE AND CHICKEN SALAD 51g Protein | 635 Kcal | 29g Fat | 44g Carbs Welcome to 50 30. Recipes with over 50g of protein that take less than 30 minutes to make. Ingredients for 2 200g Cooked Sushi Rice (cold) 300g Skin-On Chicken Thighs 200g Cherry Tomatoes 1 Carrot 1 Cucumber 2 Eggs 3 Spring Onions 1 Shallot 20g Coriander FOR THE DRESSING 2 Limes 2 Tosp Fish Sauce 1 Tbsp Soy Sauce 1 Tbsp Rice Vinegar 1 Tbsp Gochugaru 1 tbsp sugar Method Start by boiling the eggs. Bring a saucepan of water to the boil, gently lower in the eggs and boil for 8 mins. Transfer to cold water. Once cool, peel and quarter. Remove the bones from the chicken thighs, if needed. Pat the skin dry and season with salt and pepper. Place a cold non-stick frying pan over a medium heat. Add the chicken thighs skin-side down and press down with a small saucepan or lid to weigh them. Cook for 8-10 mins until the skin is deeply golden and crisp. Flip and cook for 3 mins more. Rest the chicken on a plate. Add the cold sushi rice to the same pan with the chicken fat still in it. Press it down into the pan and let it crisp over a medium heat for 5-7 mins without stirring, until golden underneath. Turn off the heat and break into shards. Prep the veg: Quarter the cherry tomatoes, julienne or shave the carrot. Smash the cucumber and cut into bite-sized chunks. Finely slice the spring onions and shallot. Make the dressing: juice both limes into a bowl, then stir in the fish sauce, soy sauce, rice vinegar and gochugaru. Slice the chicken. Toss all the veg with the chicken and dressing in a big bowl. To serve, divide between plates and top with the crispy rice shards and quartered eggs. #highprotein #highproteinrecipes #easyrecipies #healthyrecipes #lowcalorierecipes

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