Dinner Archives - Page 2 of 2

Asian Coleslaw with Chicken

ryvitaau on February 19, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Wasabi Mashed Avocado, Pickled Ginger Prawns & Sesame Seeds

Preparation time: 10 minutes

Hummus, Chicken Shawarma & Chilli Sauce

Preparation time: 30 minutes

Asian Coleslaw with Chicken

Preparation Time: 25 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kcal)

99kcal

260kcal

Fat

2.3g

of which Saturates

0.43g

1.1g

Carbohydrates

8.8g

22.9g

of which Sugars

4.3g

11.2g

Fibre

3.3g

8.8g

Protein

9.1g

23.8g

Salt

0.33g

0.86g

PER 100G

PER SERVING

INGREDIENTS

1 tsp sesame oil (4g)

1 tsp soy sauce (6g)

Juice ½ lime (5g)

1 small carrot, grated (67g)

¼ small white cabbage, finely shredded (227g)

2 spring onions, finely sliced (22g)

Small bunch coriander, roughly chopped(4g)

Small bunch mint, leaves roughly chopped (4g)

1 tsp sesame seeds (4g)

1 cooked chicken breast, shredded (grilled, without skin 120g)

1 tbsp. chilli sauce e.g. siracha (20g)

4 Sesame Rye Crispbread (40g)

METHOD

1. Mix the sesame oil, soy sauce and lime juice in a large bowl.
2. Add the carrot, cabbage, spring onion, coriander, mint, sesame seeds and chicken, mixing well to combine then leave for 10 minutes to allow the vegetables to soften slightly.
3. Top the rye crispbread with the coleslaw and drizzle over the chilli sauce to serve.

Hummus, Chicken Shawarma & Chilli Sauce

ryvitaau on February 19, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Sweet Potato & Spring Onion Smash with Feta & Coriander

Preparation time: 45 minutes

Wasabi Mashed Avocado, Pickled Ginger Prawns & Sesame Seeds

Preparation time: 10 minutes

Hummus, Chicken Shawarma & Chilli Sauce

Preparation Time: 30 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kcal)

235kcal

473kcal

Fat

9.6g

19.3g

of which Saturates

1.5g

2.9g

Carbohydrates

17.9g

36g

of which Sugars

1.8g

3.6g

Fibre

3.3g

6.7g

Protein

17.4g

35g

Salt

0.29g

0.57g

PER 100G

PER SERVING

INGREDIENTS

1 tsp ground cumin (2g)

1 tsp ground cinnamon (2.3g)

1 tsp paprika (2.3g)

Pinch chilli flakes (0.6g)

Juice ½ lemon (20g)

1 clove garlic, grated (3g)

1 tbsp. olive oil (12.6g)

1 large chicken breast (160g)

For the hummus:

400g tin chickpeas, drained (230g)

2 tbsp. tahini (36g)

Juice 1 lemon (40g)

2 tbsp. extra virgin olive oil (25.2g)

1 clove garlic, finely chopped (3g)

4 Ryvita Multigrain Rye Crispbread (80g)

Chilli sauce and parsley, to serve

METHOD

1. 1. Preheat the grill to high.
  2. Mix the cumin, cinnamon, paprika, chilli flakes, lemon juice, garlic, oil and some seasoning together in a bowl.
  3. Place the chicken between two pieces of cling film and using a rolling pin, bash to flatten until roughly 1-2cm thick.
  4. Pour the spice mix over the chicken and coat completely. Leave to marinate while you make the hummus.
  5. Blitz all the ingredients together in a food processor with some seasoning until smooth, adding a splash of water if needed.
  6. Grill the chicken for 2-3 minutes each side until the juices run clear and they are cooked all the way through. Rest for 5 minutes the finely slice.
  7. Top each rye crispbread with 1 tbsp. hummus, some sliced chicken, a drizzle of chilli sauce and a few parsley leaves.

Hoi Sin Mackerel, Cucumber & Spring Onion

ryvitaau on February 19, 2024

IF YOU LIKED THIS, YOU’LL LOVE…

Middle Eastern Fattoush Salad with Ryvita Croutons

Preparation time: 5 minutes

Layered Greek Salad with Croutons

Preparation time: 10 minutes

Hoi Sin Mackerel, Cucumber & Spring Onion

Preparation Time: 10 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kcal)

240kcal

336kcal

Fat

14.4g

20.1g

of which Saturates

2.9g

4.1g

Carbohydrates

12.5g

17.5g

of which Sugars

2.7g

3.7g

Fibre

3.2g

4.5g

Protein

4.5g

18.9g

Salt

1.4g

2.0g

PER 100G

PER SERVING

INGREDIENTS

1 small smoked mackerel fillet, skin and bones removed and cut in half lengthways (75g)

1 tbsp. hoisin sauce, plus 1 tsp to serve (10g)

1 inch piece cucumber, thinly sliced (23g)

1 spring onion, thinly sliced

2 Ryvita Sesame Rye Crispbread

METHOD

1. Heat a non-stick frying pan. Brush the mackerel with the hoi sin sauce and cook for 1 minute on each side.
2. Top the rye crispbread with the extra hoisin sauce, mackerel, cucumber and spring onion.

Chicken Caesar Salad

ryvitaau on February 14, 2024

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Sweet Potato & Coconut Soup with Lime Croutons

Preparation time: 45 minutes

One Pan Breakfast Hash

Preparation time: 10 minutes

Chicken Caesar Salad

Preparation Time: 10 minutes

Number of Servings: 1

Recipe by Ryvita

Energy (kcal)

122kcal

375kcal

Fat

5.9g

18.2g

of which Saturates

1.4g

4.5g

Carbohydrates

3.6g

11.1g

of which Sugars

1.6g

Fibre

1.7g

5.2g

Protein

12.7g

39.2g

PER 100G

PER SERVING

INGREDIENTS

½ clove garlic, grated

2 anchovies

2 tbsp. natural yogurt

200g cooked chicken breast, shredded into bitesize pieces (grilled without skin)

1 head cos lettuce, roughly chopped

1 avocado, peeled, destoned and sliced

Small handful chives, finely sliced

2 Ryvita Multiseed Rye Crispbread, broken into pieces

METHOD

Blitz the garlic, anchovies, yogurt and 2 tbsp. water in a small blender until smooth then season with black pepper.
Put the chicken, lettuce, avocado and chives in a bowl then pour over the dressing and toss to coat. Serve with the rye crispbread croutons.