![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
iamomI threw this together this afternoon for our dinner tonight and it was fantastic. Very healthy too, and not at all difficult to prepare. If you don't have a grill or BBQ, the chicken could be also baked on a greased baking sheet @ 350°F for 15-20 minutes or until done (turned once halfway through) or pan-fried until cooked through (i.e. until the largest pieces are no longer pink in the centre, roughly 10-12 minutes over med-high heat). Tofu could probably also be substituted for the chicken if you were sure to marinate it for a long time.
Yield: 2-4 servings
Marinade prep: 10-15 minutes
Grilling: 10-12 minutes
Salad prep: 5-10 minutes (this can be done while the chicken is grilling if you're a good multi-tasker)
1.) In a glass bowl, combine:
3.) While chicken is marinating or while grill is preheating, assemble a large salad of baby spinach and your favourite mixed greens or salad toppings. I used broccoli florets chopped small, alfalfa sprouts, sliced mushrooms, and halved grape tomatoes. Do not dress the salad until the chicken is cooked and ready to serve.
4.) Grill marinated chicken pieces over direct medium heat on an unheated vegetable grilling tray sprayed with cooking spray for 5-6 minutes on each side (turn the chicken pieces only once or twice). The objective is to obtain lightly-browned chicken pieces that are still tender and juicy, not overcooked.
5.) Dress the spinach salad with a light, sweet vinaigrette of your choosing, lay a large serving of salad on each plate, and arrange a serving of chicken pieces over each salad. Goes well with fresh water, a fruity cocktail, or white wine to drink.
Note: This chicken also makes a great wrap filling: spread a whole-wheat tortilla with nonfat sour cream and low-fat mayo along with some shredded cheddar or other cheese and fresh baby spinach leaves. Top with a serving of the cooked chicken and roll into a burrito shape or fold into a closed quesadilla wrap. The wrap can be grilled for good measure or served cold. If served cold, wrap once in wax paper then tin foil and it'll keep for a lunch the next day, too.
Yield: 2-4 servings
Marinade prep: 10-15 minutes
Grilling: 10-12 minutes
Salad prep: 5-10 minutes (this can be done while the chicken is grilling if you're a good multi-tasker)
1.) In a glass bowl, combine:
-- juice and pulp of 1 squashed orange (and/or 1-2 limes)2.) Add to this mixture 2-4 boneless skinless chicken breasts, sliced into pieces the size of your little finger (trippy) and marinate covered in the fridge for 2-12 hours.
-- 2 tbsp sesame oil (I use toasted sesame oil and the flavour is GREAT)
-- ¼-c (a.k.a. 4 tbsp) mirin (i.e. sweetened sake -- could substitute rice or cider vinegar in a pinch)
-- 2 tbsp minced fresh ginger (a roughly thumb-sized gingerroot piece before mincing)
-- 2 tbsp chili garlic sauce or sambal oelek or hot pepper paste or fresh hot peppers + minced garlic
-- ¼-c minced red onion
-- 2-4 tbsp minced fresh herbs (I used fresh thyme, but basil or cilantro would also work)
-- freshly ground pepper to taste + a large pinch (~½ tsp?) of kosher salt
-- 2-4 tbsp soya sauce
3.) While chicken is marinating or while grill is preheating, assemble a large salad of baby spinach and your favourite mixed greens or salad toppings. I used broccoli florets chopped small, alfalfa sprouts, sliced mushrooms, and halved grape tomatoes. Do not dress the salad until the chicken is cooked and ready to serve.
4.) Grill marinated chicken pieces over direct medium heat on an unheated vegetable grilling tray sprayed with cooking spray for 5-6 minutes on each side (turn the chicken pieces only once or twice). The objective is to obtain lightly-browned chicken pieces that are still tender and juicy, not overcooked.
5.) Dress the spinach salad with a light, sweet vinaigrette of your choosing, lay a large serving of salad on each plate, and arrange a serving of chicken pieces over each salad. Goes well with fresh water, a fruity cocktail, or white wine to drink.
Note: This chicken also makes a great wrap filling: spread a whole-wheat tortilla with nonfat sour cream and low-fat mayo along with some shredded cheddar or other cheese and fresh baby spinach leaves. Top with a serving of the cooked chicken and roll into a burrito shape or fold into a closed quesadilla wrap. The wrap can be grilled for good measure or served cold. If served cold, wrap once in wax paper then tin foil and it'll keep for a lunch the next day, too.
