Apparently I am over eating left-overs from dinner this week. I decided to make a meal on Monday just for my lunches this week. While I was on my detox diet back in April, I had to get creative with my meals. I couldn't have dairy or gluten in my detox. I found this yummy recipe in my Southern Living Quick and Easy cookbook.
The first time we made it, we grilled the chicken. This time I just baked it because it was more convenient. I also halved the recipe since Alex isn't a big fan. The sauce is too sweet for his taste. Since I would be eating it all week, I did not premix the marinade with the slaw. I put it into individual salad dressing containers and just warmed it in the microwave with the chicken. I then topped the cut up chicken and slaw with it like salad dressing.
Time saving tip: go ahead and make your lunch for the week. I put out four containers and filled them with the broccoli slaw, a few green onion slices, and sesame seeds. Next I filled four salad dressing containers with remaining marinade. Lastly, I placed a chicken breast into a separate zip-lock bag. I put these each into an individual Kroger bag with a fork and knife and there you have it, lunch for the week!
Grilled Chicken With Sweet Soy Slaw and Dipping Sauce
Source: Southern Living Quick and Easy Cookbook
- 2 cups soy sauce (I used reduced sodium)
- 2 tbsp. canola oil
- 8 pieces of crystallized ginger (I believe I found this in a bag in the natural food section of Kroger by their mixed nut selection)
- 2 garlic cloves, minced
- 3 cups of sugar
- 6 chicken breasts
- 2-12oz. packages broccoli slaw
- 1/4 cup green onions, chopped
- 1 tbsp. sesame seeds, toasted (oops I forgot to toast mine)
- Salt and Pepper to taste
Combine first 4 ingredients in a small saucepan over medium heat. Stir in sugar. Cook, stirring occasionally, for 10 minutes or until sugar dissolves. Remove from heat. (Mixture will thicken.) Reserve 1 1/2 cups soy mixture, and set aside.
Brush both sides of chicken evenly with remaining soy mixture; cover and let stand 10 minutes.
Grill, covered with grill lid, over medium hight heat (350-400 degrees) 6-8 minutes on each side or until done. (Or bake at 350 degrees until meat thermometer reads 165 degrees).
Toss together broccoli slaw, green onions, sesame seeds, and 1/2 cup reserved soy mixture; top with grilled chicken. Season with salt and pepper to taste. Serve with remaining 1 cup reserved soy mixture.
Note: This can also be used with grilled salmon. Just substitute 6-4oz. salmon fillets for chicken, and grill 4-6 minutes on each side or until fish flakes with a fork. (I think this would be awesome, but my picky husband does not care for Salmon).