Core Dinner, Day 3: Asian-Flavored Chicken Skewers and Wilted Leafy Greens
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By Anonymous Cilantro
Core Dinner, Day 3: Asian-Flavored Chicken Skewers and Wilted Leafy Greens
14 steps
Prep:1hCook:10min
Updated at: Thu, 17 Aug 2023 10:38:19 GMT
Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
3
Low
Nutrition per serving
Calories399.8 kcal (20%)
Total Fat19.3 g (28%)
Carbs11.2 g (4%)
Sugars1.8 g (2%)
Protein45.7 g (91%)
Sodium1333.2 mg (67%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Marinade
½ cuplow sodium tamari
gluten free
1 teaspoonfresh gingerroot
grated
3 clovesgarlic
crushed
2 tablespoonssesame oil
1 ½ teaspoonsfive spice powder
Chicken Skewers
1.5 poundsboneless skinless chicken breasts
cut into 1/2- -inch strips
12bamboo skewers
12-inch, soaked in water
Wilted Leafy Greens
Instructions
Prepare the Marinade
Step 1
Combine the ingredients in a large, shallow baking dish.
Prepare the Skewers
Step 2
Thread the chicken onto the skewers, leaving about 2 inches at each
Step 3
end. Place the skewers in the baking dish, turning them to coat the
Step 4
chicken in the marinade, cover, and refrigerate for 30 to 60 minutes.
Step 5
Cover the ends of the skewers with foil so they don’t burn.
Step 6
Prepare the grill or preheat the broiler (if using the broiler, place the
Step 7
skewers on a broiler pan). Cook for 2 minutes on each side. Serve over
Step 8
a bed of Wilted Leafy Greens (see recipe below).
Wilted Leafy Greens
Step 9
Tear the greens into 2- or 3-inch pieces. Heat a large saucepan over
Step 10
medium heat and add the water, olive oil, and kale. Cover and let the
Step 11
kale wilt for 1 to 2 minutes. Add the watercress or mustard greens and
Step 12
allow them to wilt for another 1 to 2 minutes. Finally, add the spinach
Step 13
and let wilt for another 1 to 2 minutes. Drain any excess water, add salt
Step 14
and pepper, and serve.
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