Tuesday, March 20, 2012

Grilled Garlic Hoisin Chicken with Quinoa and Edamame Salad

I don't remember March ever being this beautiful and I have taken full advantage of the weather. I was in the mood for grilled chicken tonight, but not for the BBQ sauce so I gave it some Asian flair. Let me tell you, this marinade was perfect on the chicken, the perfect amount of sweet and spicy! I paired it with an easy quinoa salad with stir-fry vegetables and some grilled eggplant. It was absolutely fabulous!
And because its a light dinner, you can leave a little room for dessert! :)


Grilled Garlic Hoisin Chicken 
Makes 6 servings

1 1/2 pounds of boneless, skinless chicken breast
2 Tbsp hoisin sauce
1 Tbsp reduced sodium soy sauce
2 Tbsp rice vinegar
2 Tbsp canola oil
1 tsp chopped garlic
1 tsp minced ginger
1/4 tsp red pepper flakes
1 Tbsp sesame seeds

Marinade the chicken for at least 20 minutes. Preheat the grill until hot. Allow to cook for 5-7 minutes, then flip. Grill until chicken is no longer pink on the inside (Try to only flip the chicken once to get nice grill marks).

Quinoa and Edamame Salad
Makes 6

1 cup quinoa
2 cups water (or reduced-sodium chicken broth)
1/2 cup onion, chopped
1/2 cup sliced mushrooms
1/2 cup frozen edamame
1/2 cup carrots, diced
2 Tbsp reduced sodium soy sauce
2 Tbsp lime juice
1 Tbsp chopped garlic
Pepper, to taste

Place the water and quinoa in a saucepan and bring to a boil, reduce to simmer to cook for 10 minutes. Add the remaining ingredients and cook for additional 10 minutes

Nutrition facts include 4 oz of chicken breast with sauce, 2/3 cup quinoa salad, and grilled eggplant

Nutrition Facts
Serving Size  ( 297 g )
Amount Per Serving
Calories  344Calories from Fat 80
% Daily Value *
Total Fat  9g15%
Saturated Fat  1g5%
Trans Fat  0g
Cholesterol  66mg22%
Sodium  334mg15%
Total Carbohydrates  12%
Dietary Fiber  6g21%
Sugars  5g
Protein  33g83%
Vitamin A  15%Vitamin C  7%
Calcium  5%Iron  16%

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