Sapphire Chicken-Veggie Rice Bowl
This particular meal-in-a-bowl is packed with a variety of sweet and tangy flavors and spices. The list of healthy vegetables used is long enough to please any diet-conscious diner or discerning mother.
1/2 cup light soy sauce
1/2 cup diced pineapple
1/4 cup pineapple juice
2 tsp. sesame oil
2 oranges, juiced
2 tbsp. honey
2 tbsp. peeled, minced fresh ginger
2 tsp. minced garlic
2 tsp. sesame seeds, toasted
11/2 lb. chicken breast cutlets
2 tbsp. grape seed oil
2 tbsp. sesame oil
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced zucchini
1/4 cup red bell pepper, julienne
1 cup small broccoli florets
1 cup spinach leaves, cleaned
1 garlic clove, minced
1/2 cup snow peas
1/4 cup light soy sauce
Freshly ground black pepper, to taste
Kosher salt, to taste
Toasted sesame seed, for garnish
- Prepare Chicken: In large bowl, combine soy sauce and next 8 ingredients for marinade. Add chicken; toss to coat.
- Heat grill to medium. Drain chicken from marinade; reserve marinade. Lightly season chicken with salt and pepper. Place chicken on grill and cook until golden brown and slightly charred, about 4 to 5 min. Brush with some of marinade; turn over, and continue grilling and brushing with the marinade every few minutes until cooked through, about 10 more minutes. Slice chicken 1/4 inch thick.
- Prepare Veggies: In large skillet, heat grape seed oil and sesame oil over high heat until almost smoking. Add celery, carrots, zucchini and bell pepper; stir-fry 1 min. While continuing to stir, add remaining ingredients except sesame seeds. Cook, stirring constantly, for 2 min. Season with pepper and salt and cook, stirring, until crisp-tender, about 2 minutes more.
- For service, garnish with desire amount of toasted sesame seeds.