A 30/10 Recipe...

Marinated Chicken

with Asian Slaw

RECIPE SUMMARY

 

Marinated Chicken with Asian Slaw

Makes 2 Servings: Counts towards 2 cups Vegetables, 2 tablespoons Oil, 1 Serving Dinner Meat

 

INGREDIENTS

Chicken Marinade
 2 Chicken Breasts
 1 tablespoon Olive Oil
 2 tablespoons Tamari
 1 Clove of Garlic, crushed
 ½ teaspoon Ginger, crushed
 Juice of Half a Lemon
 Black Pepper, to taste
Asian Slaw
 2½ cups Chinese Cabbage
 1 cup Fennel
 ½ cup Red Onion
 ¼ cup Fresh Mint
 ¼ cup Fresh Cilantro
 Juice of 2 Limes
 3 tablespoons Olive Oil
 2 teaspoons Rice Vinegar (Optional)
 2 teaspoons Liquid Stevia
 2 teaspoons Tamari
 Black Pepper, to taste

 

DIRECTIONS

1

Combine all ingredients for the chicken in a bowl and whisk together, apart from the chicken. Marinate chicken breasts for 15 minutes - 4 hours before cooking.

2

Finely slice the cabbage, fennel and onion and place in a large salad bowl. Finely chop the mint and cilantro and add to the bowl. Gently toss to combine.

3

To make the dressing for the slaw, combine the lime juice, rice vinegar, stevia, tamari and pepper in a bowl and whisk together. Pour over slaw and toss.

4

In a large frying pan or non-stick griddle, heat 1-2 tablespoons olive oil on medium-high heat and cook the chicken breasts. Serve with a side of slaw.

 

Ingredients

Chicken Marinade
 2 Chicken Breasts
 1 tablespoon Olive Oil
 2 tablespoons Tamari
 1 Clove of Garlic, crushed
 ½ teaspoon Ginger, crushed
 Juice of Half a Lemon
 Black Pepper, to taste
Asian Slaw
 2½ cups Chinese Cabbage
 1 cup Fennel
 ½ cup Red Onion
 ¼ cup Fresh Mint
 ¼ cup Fresh Cilantro
 Juice of 2 Limes
 3 tablespoons Olive Oil
 2 teaspoons Rice Vinegar (Optional)
 2 teaspoons Liquid Stevia
 2 teaspoons Tamari
 Black Pepper, to taste

Directions

1

Combine all ingredients for the chicken in a bowl and whisk together, apart from the chicken. Marinate chicken breasts for 15 minutes - 4 hours before cooking.

2

Finely slice the cabbage, fennel and onion and place in a large salad bowl. Finely chop the mint and cilantro and add to the bowl. Gently toss to combine.

3

To make the dressing for the slaw, combine the lime juice, rice vinegar, stevia, tamari and pepper in a bowl and whisk together. Pour over slaw and toss.

4

In a large frying pan or non-stick griddle, heat 1-2 tablespoons olive oil on medium-high heat and cook the chicken breasts. Serve with a side of slaw.

Marinated Chicken

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