with Spring Mix, Sesame Rice and Tangy Ginger Sauce
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Chicken breast • Avocado • Clementine • Jasmine rice • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Red cabbage • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Cashews (cashews, soybean and/or canola oil) (cashew) • Rice vinegar (rice vinegar, sugar, salt) • Cilantro • Black sesame seeds • Garlic salt (salt, garlic powder, silicon dioxide).
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Tags
Chicken Breasts
2 unit(s)
Jasmine Rice
0.75 cup
Red Cabbage, shredded
56 g
Spring Mix
56 g
Clementine
2 unit(s)
Avocado
1 unit(s)
Cilantro
7 g
Ginger Sauce
4 tbsp
Cashews, chopped
56 g
Seasoned Rice Vinegar
2 tbsp
Black Sesame Seeds
7 g
Garlic Salt
4 g
Oil*
2 tbsp
Sugar*
2 tsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- To a small pot, add cabbage, vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer cabbage, including pickling liquid, to a large bowl. Place in the fridge to cool.
- Heat a large non-stick pan over medium.
- When hot, add cashews to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- While cashews toast, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
- Transfer cashews to a plate to cool.
- Reheat the same pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 8-12 min, until cooked through.**
- While chicken cooks, roughly chop cilantro.
- Peel clementines, then separate into segments.
- Peel, pit, then cut avocado into 1/4-inch thick slices. Season with salt and pepper.
- To a medium bowl, add ginger sauce, 2 tbsp (4 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil. Whisk to combine. (NOTE: This is your tangy ginger sauce.)
- Drain and discard remaining pickling liquid from cabbage.
- To the bowl of cabbage, add spring mix, clementines, toasted cashews and 2 tbsp (1/4 cup) tangy ginger sauce. Toss to coat.
- Fuff rice with a fork. Stir in half the sesame seeds.
- Thinly slice chicken.
- Divide rice and salad between bowls.
- Top with chicken and avocado.
- Drizzle remaining tangy ginger sauce over top.
- Sprinkle cilantro and remaining sesame seeds over top.
1080
kcal
Calories
49
g
Fat
8
g
Saturated Fat
111
g
Carbohydrate
27
g
Sugar
11
g
Dietary Fiber
53
g
Protein
125
mg
Cholesterol
1640
mg
Sodium
0.5
g
Trans Fat
1600
mg
Potassium
100
mg
Calcium
5
mg
Iron
