This Asian-inspired dish is tasty, packed with wholesome ingredients, and—most importantly—incredibly easy to throw together the night before. The marinade for the chicken is the leftover dressing from Monday’s taco salad.
Pack it up: Let chicken cool completely before placing on top of slaw and packing up for the following day. Not doing so may cause the slaw to “steam” and become soggy rather than crunchy.
Swap it out: Vegetarians can skip the Creamy Lime Chicken and instead top slaw with cubed smoked tofu.
1 free-range organic chicken breast
Remaining Creamy Lime Dressing from Monday’s lunch
Juice from 1/2 lime
1 Tbsp (15 mL) rice vinegar
1 Tbsp (15 mL) low-sodium soy sauce or shoyu
1 Tbsp (15 mL) peanut butter
Pinch of chili flakes
2 cups (500 mL) packed shredded cabbage (green, purple, or a combination)
1 large carrot, shredded
1/2 red pepper, julienned
1/2 cup (125 mL) shelled frozen edamame, thawed
1 tsp (5 mL) black sesame seeds
Marinate chicken breasts in remaining Creamy Lime Dressing for at least 30 minutes. Bake at 350 F (180 C) until cooked through, about 20 to 30 minutes. Slice width-wise into strips and set aside to cool.
Meanwhile, combine lime juice, rice vinegar, soy sauce, peanut butter, and chili flakes and whisk until peanut butter is completely incorporated. Set aside.
Toss shredded cabbage, carrot, red pepper, and edamame together and top with dressing and sesame seeds. Toss again to combine.
Divide slaw between 2 bowls and top with sliced chicken breast, or place in airtight containers and place in fridge.
Each serving contains: 334 calories; 36 g protein; 12 g total fat (3 g sat. fat, 0 trans fat); 21 g total carbohydrates (10 g sugars, 6 g fibre); 437 mg sodium
source: "Resolve to Brown Bag It", alive #363, January 2013
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