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
Ingredients
Directions
-
Step 1
In 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 2
Place 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 3
In 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 4
Divide among 2 plates and top with sliced chicken.
Tips
-
Asparagus variation: Omit zucchini and substitute 2 cups (500 mL) julienned asparagus.
Nutritional information
Per serving (1 of 2)
- Calories
- 260
- Protein
- 29 g
- Sodium
- 160 mg
- Potassium
- 920 mg
- Total fat
- 8 g
- Saturated fat
- 1.5 g
- Cholesterol
- 70 mg
- Carbohydrates
- 16 g
- Fibre
- 5 g
- Sugars
- 8 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.
