4 Proteins 1 Fats 2 Carbs
Prep Time: 30 min
Cook Time: 30-40 min
Servings: 4
This
was a recipe shared by a professional caterer who was hired to do a
"heathy cooking demonstration" for the employees at our company. It is
very light, full of fresh veggies, with an exotic tasting dressing. It
could be used as a mid-day lunch, but I prefer to make it when I want to
eat a light dinner.
Ingredients
1lb Pulled Chicken Breast drained and 1" dice
1 carrot cut julienne
1 red pepper cut julienne
1 bunch of broccoli
2 Green Onions biased cut
1t Chopped Ginger
1t Chili Garlic Puree
3T Lime Juice & Zest
2T Extra Virgin Olive Oil
1/4 bunch of Cilantro chopped
2T chicken broth
4T Tamari Soy Sauce
1/2 lb of Edemame or snow peas, blanched
1 carrot cut julienne
1 red pepper cut julienne
1 bunch of broccoli
2 Green Onions biased cut
1t Chopped Ginger
1t Chili Garlic Puree
3T Lime Juice & Zest
2T Extra Virgin Olive Oil
1/4 bunch of Cilantro chopped
2T chicken broth
4T Tamari Soy Sauce
1/2 lb of Edemame or snow peas, blanched
Directions
1. Heat your oven to 300 degrees. Place chicken breast in a baking dish
with the Chicken Broth and 2T of Tamari sauce. Cook for 34-40 mins,
until the chicken is fully cooked. Cool and shred by hand.
2. While chicken is cooking, start cutting the vegetables (steamed broccoli, carrots, red pepper, green onions, and steamed ademame) and place the in a large bowl. Add the shredded chicken into the mix once it's cooled.
3. Mix together the remaining wet and dry ingredients in a separate bowl to create a dressing.
4. Toss all of the vegetables and chicken with the dressing and serve.
5. Add a pinch of sea salt or a teaspoon of crushed red pepper for added flavoring.
2. While chicken is cooking, start cutting the vegetables (steamed broccoli, carrots, red pepper, green onions, and steamed ademame) and place the in a large bowl. Add the shredded chicken into the mix once it's cooled.
3. Mix together the remaining wet and dry ingredients in a separate bowl to create a dressing.
4. Toss all of the vegetables and chicken with the dressing and serve.
5. Add a pinch of sea salt or a teaspoon of crushed red pepper for added flavoring.