Teriyaki Chicken Salad

-
This salad is for the fitness freaks who are looking to enjoy a low-carb, high protein meal. First of all, collect the veggies;
8 cups of baby spinach,
10 cups of sliced shitake mushrooms,
1 ½ cups chopped green onions,
2 tablespoons of minced ginger
1 tablespoon minced garlic.
Heat one tablespoon of peanut oil on a skillet and add 8 ounces of skinless, boneless chicken, cut in bit sized pieces. Season the chicken with ¼ teaspoon pepper and 1/8 teaspoon salt and cook till chicken is almost dine (about 3 minutes). Remove the chicken from pan and add the mushrooms with seasoning as before. Stir fry for about 6 minutes till almost all water evaporates, then add 1 tablespoon of peanut oil, the ginger and garlic and cook for about a minute. Add the chicken, 3 tablespoons of soy sauce, 1 teaspoon of vinegar, 1 tablespoon honey and 2 tablespoon water. Remove from pan after two minutes, add in the baby spinach and green onions and enjoy a protein-packed meal!




Source: www.health.facty.com

Commentaires

Enregistrer un commentaire

Posts les plus consultés de ce blog

Fresh Broccoli Salad

-
Image
Recipe by: Nora This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like Ingredients 30m 9 servings 374 cals     2 heads fresh broccoli     1 red onion     1/2 pound bacon     3/4 cup raisins     3/4 cup sliced almonds     1 cup mayonnaise     1/2 cup white sugar     2 tablespoons white wine vinegar  Directions Prep      15 m Cook     15 m Ready in 30 m     Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.     Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.     To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve. source: www.allrecipes.com
Lire la suite

Chicken Fiesta Salad

-
Image
 Recipe by: ANGL8277 This is an attractive and zesty all in one dish. It's full of veggies and chicken, and loaded with flavor. A quick fix for a long day. If desired, top with shredded cheese and tortilla chips Ingredients 40m 4servings 311 cals     2 skinless, boneless chicken breast halves     1 (1.27 ounce) packet dry fajita seasoning, divided     1 tablespoon vegetable oil     1 (15 ounce) can black beans, rinsed and drained     1 (11 ounce) can Mexican-style corn     1/2 cup salsa     1 (10 ounce) package mixed salad greens     1 onion, chopped     1 tomato, cut into wedges Directions Prep     10 m Cook     30 m Ready in 40 m     Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.     In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.     Prepare the salad by tossing t
Lire la suite

squash coconut fry with seed and peel chutney

-
Image
Recipe by: Meera Sodha This dish uses the complete butternut squash – skin, seeds, pulp and every one – to create a no-waste dinner that scores on all fronts Butternut squash coconut fry with seed and peel condiment Try to get a butternut with clean skin. Serve with flatbreads (dosas or chapatis, say), salad, non-dairy yogurt and, if you’re terribly hungr Ingredients Prep 10 min Cook 35 min Serves 4 For the chutney 1.2kg butternut squash 3 tbsp rapeseed oil ½ tsp cumin seeds 2 finger-sized dried Kashmiri chillies, broken into pieces 15g coconut chips (ie, a handful) – I like Daylesford Organic) 1 tsp salt 1 tsp tamarind paste For the squash coconut fry Rapeseed oil 1 tsp black mustard seeds ½ tsp cumin seeds 16 curry leaves 3 green finger chillies, slit lengthways 3 small or 2 large shallots, peeled, halved and finely sliced 3 garlic cloves, peeled and cut into very thin slices 1 ½ tsp tamarind paste 20g coconut chips (ie, a large handful) 1 ¼ tsp
Lire la suite