How to make healthy chicken pho

Looking for some extra spice? This healthy recipe is bound to hit the refresh button and clear out any lingering winter colds, says Lily Keeling

A perfect post-workout meal (Green Chef)

This pho is low in fat, calories and cholesterol, not to mention insanely tasty.

The protein from the chicken breast will help reduce inflammation and improve joint health – perfect for those runners out there looking for a post-workout meal.

Aromatic chicken pho

Serves: 2

Time: 45 mins

Ingredients:

1 garlic clove

1 lime

2 chicken breasts

1 tbsp chicken five spice

2 spring onions

1 carrot

1 pak choi

90g rice noodle

15g mushroom borth paste

1 bunch mint

1 red chilli

1 ginger

1 lemongrass

Method:

1. Preheat your oven to 220C/200C fan/gas mark 7. Boil a full kettle. Cut the ginger into chunks. Crush the garlic (but leave whole) and bash the lemongrass with the bottom of a pan to release the flavour. Heat a large saucepan on medium-high heat with a drizzle of oil. When hot, fry the garlic and ginger for 1 min. Add in the lemongrass, mushroom broth paste and boiled water (see ingredients for amount). Stir and bring to the boil, then reduce to a low simmer.

2. Meanwhile, zest the lime and cut into wedges. Put the lime zest, 5 spice and chicken in a bowl. Drizzle with oil and coat the chicken. Transfer the chicken to a lined baking tray. Roast on the middle shelf until fully cooked, 25-30 mins.

3. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the spring onions, and slice thinly on an angle. Use a peeler to shave the carrot into ribbons, running it down all of the sides evenly until you reach the core. Thinly slice the red chilli. Trim the bok choy, then thinly slice widthways.

4. Boil a full kettle. Put the rice noodles in a heatproof bowl and cover in boiling water. Leave to soften for 2 mins. Drain in a colander, return to the bowl and toss in a splash of oil to prevent sticking.

5. Heat a medium frying pan on medium-high heat with a drizzle of oil. Add the bok choy and stir-fry until just soft, 3-4 mins. Remove the broth from the heat and pour through a sieve to strain out the aromatics (you can discard these). If you’d like to, season the broth with salt and pepper.

6. Slice the chicken widthways into 1cm slices. Divide the noodles between your bowls, then top with the bok choy and carrot. Pour in the broth, then add the chicken. Garnish your soups with mint, spring onion, chilli and a lime wedge.

For more healthy recipe inspiration visit greenchef.co.uk