“Riced-Broc­coli Bud­dha Bowl with Herbed Chicken”

SERVES 4. HANDS-ON TIME: 25 MIN­UTES. TO­TAL TIME: 40 MIN­UTES.*

Clean Eating - - CONTENTS - Photography and Styling: Beata Lubas

Recipe fea­tured is

MARI­NADE/DRESS­ING

½ cup fresh lime juice 9 tbsp olive oil, di­vided

2 tbsp re­duced-sodium tamari, soy sauce or co­conut aminos

¼ cup packed fresh cilantro + ad­di­tional for gar­nish

¼ cup packed fresh mint + ad­di­tional for gar­nish

1 small shal­lot, thinly sliced ¼ tsp red pep­per flakes

1 tbsp pure maple syrup or raw honey

ground black pep­per, to taste ¼ tsp sea salt

BOWL

2 bone­less, skin­less chicken breasts (about 8 oz each; or use the equiv­a­lent weight of bone­less, skin­less thighs)

1 head broc­coli (or 4 cups store­bought riced broc­coli)

1 tbsp co­conut, av­o­cado or olive oil

2 large cloves gar­lic, finely chopped ¼ tsp sea salt

1 cup juli­enned or shred­ded car­rot

1 cup shred­ded red cab­bage

¼ cup chopped, roasted, salted cashews

1. Pre­pare mari­nade: In a small bowl, whisk to­gether lime juice, 6 tbsp oil, tamari, cilantro, mint, shal­lot, pep­per flakes, maple s\rup and black pep­per. Whisk to­gether and set aside.

2. Pound chicken be­tween 2 sheets of plas­tic wrap to an even thick­ness. Place chicken in a glass con­tainer and pour ½ cup mari­nade over chicken. Cover and re­frig­er­ate for at least 1 hour or up to 12 hours.

*PLUS MAR­I­NAT­ING TIME.

3. Pre­pare dress­ing: To re­main­ing mari­nade, add re­main­ing 3 tbsp olive oil and ¼ tsp salt. Set aside.

4. Cut off stems of broc­coli and trim tough outer peel. Chop into 2-inch pieces and place in a food pro­ces­sor. &ut the tops into large flo­rets and add to bowl of pro­ces­sor. Pulse a few times un­til broc­coli re­sem­bles rice. ,f \our food pro­ces­sor is small, do this in batches.)

5. Pre­heat an in­door grill or grill pan to medium-high. Re­move chicken from mari­nade and dis­card ex­cess. Grill un­til cooked through, about 6 min­utes each side. Trans­fer to a cut­ting board and cover with foil to keep warm.

6. In a large skil­let on medium, heat co­conut oil. Add gar­lic and sauté for 20 sec­onds, or un­til fragrant. Add riced broc­coli and ¼ tsp salt and sauté for 5 min­utes, or un­til de­sired ten­der­ness is achieved.

7. Di­vide riced broc­coli among bowls. Dice chicken and add to bowls. Add car­rots and cab­bage. Driz­zle with re­served dress­ing and gar­nish with cashews and ad­di­tional cilantro and mint. PER SERV­ING (1∕4 of recipe): Calo­ries: 508, To­tal Fat: 36 g, Sat. Fat: 8 g, Mo­noun­sat­u­rated Fat: 22 g, Polyun­sat­u­rated Fat: 4 g, Carbs: 21 g, Fiber: 5 g, Sug­ars: 7 g, Pro­tein: 29 g, Sodium: 680 mg, Choles­terol: 63 mg

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