Tonight’s dinner is an all-time favorite….lean protein with lots of sautéed and fresh vegetables. The key to making it super delicious is 1) the freshness of the ingredients, 2) the seasoning, and 3) sautéed basil. I’ve made variations of this dish throughout each week for years, and it’s still as wonderful and satisfying. If you’re on a strict anti-inflammatory cleanse, just omit the tomatoes and you’re good to go.
Serves 2
Ingredients
1 boneless, skinless chicken breast
2 T. olive oil
1 clove garlic, peeled and minced
1/2″ knob fresh ginger root, peeled and minced
1/2 yellow onion
5-6 fresh basil leaves, chopped
1 bunch baby bok choy, chopped
1/4 c. shirataki noodles
vine ripe tomatoes, finely chopped
avocado, chopped
cucumber, finely chopped
salt & pepper to taste
Directions
Warm 1 T. olive oil in a medium skillet on medium heat. Add garlic and ginger and sauté 1 minute. Place chicken breast directly on top of garlic and ginger, and cover to help steam the breast a bit. Cooking time with vary based on how thick the breast is. Cook about 6 minutes until edges appear white, then turn over, sprinkle with salt and black pepper, and cook for another 5-6 minutes. If the breast is thick, you can slice it in half lengthwise and place insides face down to finish cooking. The breast is done when the inside is completely white with NO raw, pink meat. The outside is usually nicely browned, while the inside appears tender and moist. Remove from heat and set aside.
Heat 2 c. water in a small saucepan on high heat. When water begins to simmer, drop Shirataki noodles in and cook for 5 minutes. Then drain, place neatly on a serving plate, and drizzle with olive oil.
Warm 1 T. of olive oil in another skillet on medium heat. Add yellow onion and sauté 3-4 minutes until beginning to look translucent. Add basil leaves and bok choy and sauté for 4-5 minutes, until greens have wilted. Remove from heat.
Place sautéed vegetables on top of noodles, then top with finely chopped tomatoes, avocados, and cucumber. Place cooked chicken breast on top of salad. Season with salt & pepper to taste, and enjoy!
