Gingery chicken and vegetables for two
Sometimes simple is best when you want a quick, fresh dinner
260 cal Serves 2
Prep time 0h 20m
Cook time 0h 20m
Total time 0h 40m
Step 1In a shallow dish, stir together 1 tsp (5 mL) of the oil and half of the ginger. Add chicken with garlic and pepper and turn to coat.
Step 2Place chicken on greased grill over medium heat and grill, turning once for about 12 minutes or until chicken is no longer pink inside. Remove to cutting board and slice thinly; set aside.
Step 3In a non-stick skillet, heat remaining sesame oil over medium heat. Cook zucchini and carrots with remaining ginger; stirring for about 5 minutes or until tender crisp. Remove from heat; stir in vinegar. Toss with mint and basil.
Step 4Divide among 2 plates and top with sliced chicken.
Asparagus variation: Omit zucchini and substitute 2 cups (500 mL) julienned asparagus.
Per serving (1 portion)
- 29 g
- 160 mg
- 920 mg
- Total fat
- 8 g
- Saturated fat
- 1.5 g
- 70 mg
- 16 g
- 5 g
- 8 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.
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