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Creamy Chicken with Vegetables and Noodles

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Total time: 20 minutes

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Serves 4

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5.9 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


2 ½ cup - Noodles, egg, spinach, cooked

1 ¼ cup - Vegetables, mixed, frozen

6 tb - Spring onion, raw, finely chopped

1 tb - Oil, olive

1 container (170g) - Yogurt, Greek, plain, non-fat

1 ¼ cup - Soy milk, plain, low fat

200g - Chicken, rotisserie, bbq, breast meat   only, cube cut

½ tsp - Spices, garlic powder

¼ tsp - Pepper, black


Non-stick saucepan, Cooking pot, Colander, Chopping board, Knife


1. Boil the noodles according to the directions on the package. Drain and set aside.

2. Heat the oil in a non-stick saucepan over medium heat. Toss in the mixed vegetables and green onions. Sauté for 4 minutes until vegetables are crisp-tender.

3. Add the non-fat Greek yoghurt and soy milk gradually and stir until well blended.

4. Stir in chicken, garlic powder, salt and pepper. Simmer for 4 mins.

5. Add the noodles and toss until evenly coated.

6. Dish up and serve.


1 serving = about 356g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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