A yummy honey garlic chicken breast served on a bed of Asian salad-- perfect for any small dinner party or date night!
|2||Maple Leaf Prime Naturally® Portions Honey Garlic Chicken Breasts|
|4-5 cups||(1 – 1.25 L) Salad greens|
|1/2||Red pepper, thinly sliced|
|1/4 cup||(60 mL) Thinly sliced almonds or cashews, toasted|
|2||Green onions, thinly sliced|
|1/2||(85 g) Package ramen noodle soup, crumbled (save the soup stock packet for use later if you like)|
|1||Small navel orange, peeled and sliced|
|3 tbsp||(45 mL) Ready prepared sesame vinaigrette|
PREHEAT oven to 350°F (180°C). Arrange chicken breasts in a lightly greased ovenproof baking pan. Cover with aluminum foil and bake for 10 minutes. Remove foil and continue to bake for 10-15 minutes or until cooked through to an internal temperature of 165°F (74°C).
PREHEAT barbecue to medium-high. Lightly coat the grill with a non-stick cooking spray. Cook chicken for 1-2 minutes per side or until evenly char-grilled. Reduce temperature to medium-low and continue to cook turning occasionally for 8-10 minutes or until the internal temperature reaches 165°F (74°C).
TOSS the remaining ingredients together in a salad bowl. Divide between two serving plates and serve with chicken breast on the side or sliced over top.
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