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Recipes

BOK CHOY CHINESE CHICKEN SALAD

(MAKES 1 SERVING)

TOTAL TIME: 40 MIN.

PREP TIME:

10 MIN.

COOKING TIME: 30 MIN.

LUNCH

50% VEGGIES 25% PROTEIN 25% FFCs

6 oz. 1 cup

2 cloves / tsp. 2 Tbsp. 1 Tbsp. 1 Tbsp. 2 tsp. 2 cups / cup

Nonstick cooking spray raw chicken breast, boneless, skinless mandarin oranges in juice, drained, reserve liquid (separate 1 Tbsp. liquid for dressing) garlic, finely chopped onion powder slivered raw almonds rice wine vinegar reduced-sodium soy sauce toasted sesame oil bok choy, washed, chopped chopped green onions

1. Preheat oven to 400? F.

2. Lightly coat small baking dish with spray. Set aside.

3. Add reserved liquid from mandarin oranges, garlic, and onion powder in a shallow glass dish; mix well. Place chicken in marinade. Let marinate, covered, for 30 minutes.

4. While chicken is marinating, heat almonds in small skillet over medium-high heat, stirring (or tossing) frequently, for 2 to 3 minutes, or until toasted. Set aside.

5. To make dressing, combine vinegar, soy sauce, oil, and 1 Tbsp. reserved liquid from mandarin oranges in a small bowl; whisk to blend. Set aside.

6. Place chicken in prepared baking dish. Discard marinade that contained chicken. Bake for 28 to 30 minutes, or until thermometer inserted in the center reaches 165? F.

7. Combine boy choy, green onions, mandarin oranges, and almonds in a medium serving bowl; toss gently to blend.

8. Drizzle with dressing; toss gently to blend.

9. Slice cooked chicken breast and place on top of salad; serve immediately.

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