More Healthy Recipes
Jerk Chicken And Pineapple Over Greens and Cukes
4 tablespoons chili vinegar
2 Scotch bonnet or serrano chiles, seeds removed, chopped
3 tablespoons finely chopped pickled ginger
3 tablespoons pure maple syrup
2 tablespoons sesame oil
4 garlic cloves, finely chopped
1 teaspoon Chinese five-spice powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 1/2 pounds boneless, skinless chicken thighs, cut into thin strips
3 tablespoons roasted garlic-infused olive oil
2 cups chopped fresh pineapple
1/2 cup chopped scallions
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup diced cucumber, seeds removed
5 ounces fresh greens (such as arugula, bok choy, romaine lettuce, or your favorite seasonal locally grown greens)
1/2 cup loosely packed fresh mint leaves
Combine the chili vinegar, chiles, ginger, maple syrup, sesame oil, garlic, Chinese five-spice, nutmeg and cinnamon in a glass baking dish. Add the chicken and toss to coat. Cover and chill 8 hours or overnight.
Preheat the oven to 375 degrees. Drain the chicken well; discard the marinade. Heat the roasted garlic oil in a large nonstick ovenproof skillet over medium-high. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer the chicken to a plate. Add the pineapple and scallions to the skillet; cook until just beginning to soften, about 2 minutes.
Remove from the heat. Return the chicken to the skillet and sprinkle with 1/2 teaspoon each salt and pepper.
Stir to combine. Transfer to the oven, and bake until the chicken is cooked through, about 5 minutes.
Toss together the cucumber, greens, mint and remaining 1/2 teaspoon each salt and pepper. Divide among 4 plates. Top with the chicken mixture.
Recipe from “100% Real” by Sam Talbot. (Oxmoor House, 2017)
Grilled Portobellos with Chopped Salad
Serves 4: 1 mushroom cap and about 1 cup salad each
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh dill
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground pepper
4 large portobello mushroom caps, gills removed
1 (15-ounce) can small white beans, rinsed
2 small bell peppers, quartered and seeded
1 small red onion, cut into 1/4-inch-thick slices
1 medium zucchini, cut lengthwise into 1/4-inch slices
1 cup shredded fontina cheese
Preheat grill to medium-high.
Combine lemon juice, oil, dill, garlic, salt and pepper in a large bowl. Add mushroom caps and turn to coat. Remove the mushrooms from the bowl. Add white beans; stir to coat.
Place the mushroom caps gill-side up on the grill with peppers, onion and zucchini. Grill the vegetables, turning once, until they start to char and soften, about 8 minutes for the mushrooms and 6 minutes for the other vegetables.
Turn the mushrooms gill-side up again. Fill each with 1/4 cup cheese and grill until the cheese is melted, about 1 minute more.
Chop peppers, onion and zucchini and add to the bowl with the beans; toss to combine.
Top each mushroom with about 1 cup of the grilled salad.
Recipe from “EatingWell Quick + Clean” by The Editors of EatingWell. (Reproduced by permission of Houghton Mifflin Harcourt.)
Charles Platkin, Ph.D., is a nutrition and public health advocate and founder of DietDetective.com, and the director of the New York City Food Policy Center at Hunter College.