1 boneless, skinless chicken breast, cut into 1 cm strips
To taste salt
1/4 cup of finely chopped green onions
3 tablespoons of soy sauce
2 tablespoons of lemon juice
1 tablespoon of honey
1 crushed garlic clove
1 grated ginger
1 teaspoon of ground cinnamon
1/2 teaspoon of paprika
1/4 cup of sesame oil
3 tablespoons of toasted almond meal (optional)
6 cups of fresh spinach leaves
100g cooked Japanese-style macaroni, al dente
1/2 cup of grated carrot
1 boneless, skinless chicken breast, cut into 1 cm strips
To taste salt
1/4 cup of finely chopped green onions
3 tablespoons of soy sauce
2 tablespoons of lemon juice
1 tablespoon of honey
1 crushed garlic clove
1 grated ginger
1 teaspoon of ground cinnamon
1/2 teaspoon of paprika
1/4 cup of sesame oil
3 tablespoons of toasted almond meal (optional)
6 cups of fresh spinach leaves
100g cooked Japanese-style macaroni, al dente
1/2 cup of grated carrot
In a refrigerator, season the chicken with salt and let it rest for about 10 minutes
Mix soy sauce with lemon juice, honey, garlic, ginger, cinnamon, paprika, and sesame oil
Microwave on high for 2 minutes
Add almond meal and set aside
Microwave the seasoned chicken in a covered dish with a small opening for 4 minutes, until it loses its pink color
Stir halfway through cooking time
Add spinach leaves to the dish, cover again, and microwave for an additional 2-3 minutes or until the greens wilt
Place the cooked macaroni in a large bowl and top with the chicken and spinach mixture
Drizzle the soy sauce-based seasoning on top
Microwave for another 2 minutes to warm everything up
Sprinkle grated carrot on top and serve still warm
Serves 6
Note: Japanese-style macaroni can be found at specialty stores that sell Japanese food.
