Thin rice noodles, made from finely ground rice and water, can be found in large supermarkets. For this easy grilled chicken main dish recipe, thin spaghetti can be substituted as well.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • For rub, in a small bowl, combine green onion, ginger, garlic, the 1 teaspoon oil, and the salt. Sprinkle evenly over chicken; rub in with your fingers.

  • Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once. Thinly slice chicken diagonally; set aside.

  • Meanwhile, in a large saucepan, cook rice noodles and carrot in a large amount of boiling water for 3 to 4 minutes or just until noodles are tender; drain. Rinse with cold water; drain again. Use kitchen scissors to snip noodles into short lengths. In a medium bowl, stir together lime peel, lime juice, and the 2 teaspoons oil. Add noodle mixture and cilantro; toss gently to coat.

  • Divide noodle mixture between two individual bowls; arrange chicken slices on noodle mixture. Sprinkle with peanuts. Serve immediately. Makes 2 servings.


To make ahead: Rub chicken as directed in Step 1. Cover and chill for up to 24 hours. Prepare as directed in Steps 2 through 5.

Nutrition Facts

1 chicken breast half plus noodles
396 calories; protein 36.7g; carbohydrates 31.5g; dietary fiber 1.7g; sugars 1.8g; fat 13.2g; saturated fat 2.1g; cholesterol 82.1mg; vitamin a iu 5344.4IU; vitamin c 11mg; folate 20.3mcg; calcium 52mg; iron 1.8mg; magnesium 57.5mg; potassium 516.8mg; sodium 369.2mg.

4 1/2 lean protein, 2 starch, 1 1/2 fat, 1/2 vegetable