Thai Chicken Broil
Make it a Perfectly Balanced Plate & Serve with: 1 cup leafy greens with 1 tsp Epicure dressing
Ingredients
Makes: 4 servings
- 1 C (250 ml) white rice
- 1 lb (450 g) boneless, skinless, chicken breasts
- 1 each red and green bell pepper
- 1/2 pkg Pad Thai Seasoning (3)
- 2 Tbsp (30 ml) oil
- 1 Tbsp (15 ml) soy sauce
- Topping Suggestions (optional): sliced green onions or fresh basil leaves, lime wedges, bean sprouts
Preparation
- Arrange rack in top third of oven. Preheat broiler to high.
- In Multipurpose Steamer, combine rice with 2½ cups water. Microwave on high, uncovered, 15 min.
- Meanwhile; cut chicken into small pieces. Thinly slice peppers. Place in a bowl; add seasoning, oil, and soy sauce. Toss to evenly mix.
- Spread out on Sheet Pan; broil, rotating pan and stirring often, until cooked through, 8 min.
- Place ½ cup rice on each plate; top with chicken mixture. Scrape any pan juices over top and add toppings, if desired.
Tip
Make it Vegetarian: Make with 1 lb (450 g) cubed firm organic tofu.
| Nutritional Serving Size | Per serving: |
| Calories | 430 |
| Fat | 10 g |
| Saturated Fat | 10 g |
| Transfat | g |
| Cholesterol | 85 mg |
| Sodium | 260 mg |
| Carbohydrates | 51 g |
| Fibre | 2 g |
| Sugar | 7 g |
| Protein | 31 g |
Multipurpose Steamer
$50.00
$50.00
Sheet Pan
Pad Thai Seasoning (3)
$10.50
$10.50