This recipe is the kind of thing that’s perfect for using up all the bits of things in your fridge—a handful of greens, a scoop of grains, a chicken breast—and tying it all together with a delicious sauce. Adding the cooked grains to the pan with the chicken and sauce results in tasty little caramelized bits all throughout the dish. Feel free to switch up the protein or add different veggies to the mix—this recipe is just a blueprint for a delicious, healthy meal.
Recipe courtesy of Katie at the Kitchen Door.
- 3 tablespoons soy sauce, divided
- 3 tablespoons tahini, divided
- 3 tablespoons honey, divided
- 1 tablespoon sesame oil
- 1/2 pound boneless, skinless chicken tenders
- 1 tablespoon canola oil
- 3 cloves garlic, peeled and minced
- 3 cups dark leafy greens (such as spinach, chinese broccoli, or kale), trimmed and chopped
- 1 cup cooked grains (such as brown rice or quinoa)
- 1 tablespoon toasted sesame seeds
- In a small bowl, mix 1 1/2 tablespoons each soy sauce, tahini, and honey and sesame oil until evenly combined. Pour over chicken and let marinate for 10 minutes.
- Bring a large pot of salted water to a boil. Add greens and cook for 1 to 2 minutes, until bright green. Drain and run under cold water to stop cooking. Set aside.
- Heat canola oil in a frying pan over medium heat. Add garlic and saute for 1 to 2 minutes, until fragrant.
- Add chicken and marinade. Cook for 2 minutes on each side, or until cooked through (check largest piece to make sure there’s no pink in the middle).
- Add grain and stir to coat with sauce. Cook for 1 to 2 minutes until rice is sticky and caramelized in some places. Remove from heat and stir in greens.
- Whisk together remaining soy sauce, tahini, and honey. Drizzle over chicken mixture and sprinkle with sesame seeds.