Asian Broccoli and Almond Chicken Salad over Brown Rice

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Back to school next week and it will indeed be a stress induced apartment here. I will be diving head first into my masters program while the BF starts law school. So I have been trying to plan meals ahead or what is easiest to make because I know I’m not going to want to spend a lot of time in the kitchen. (Well I want to but it’s just not going to happen) And considering I probably won’t have access to a microwave to warm up school lunches, they need to be able to travel and be eaten cold. So does that look like chinese take out? Cuz it’s not!

But the good news is this is just as easy to make and of course a lot healthier! I love being able to satisfy my cravings for salty, greasy junk food without all the consequences that usually come after eating them. This seriously requires no skill or chopping or slicing or dicing. Literally a matter of throwing ingredients in a dish, bake, stir, eat. So you have no excuses! Go make your lunch for the week!

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Recipe serves 2

Ingredients:
1/4 cup uncooked brown rice
2 chicken breasts with marinade (see below)
2 scallions sliced, green parts only
1/4 cup slivered almonds
1 cup frozen broccoli
-1 tbsp sesame seeds

Directions:

-Cook 1/4 cup brown rice with 1/2 cup water and splash of sesame oil and tamarind paste. Prepare according to directions and check when a little water is done, you may need to add more.
-Meanwhile put your almonds and scallions in a large enough bowl to mix everything.
-Thaw broccoli in microwave for 30 seconds-1 minute and toss in bowl with almonds and scallions.
-When the chicken is finished cooking, allow to cool slightly so you can pull apart pieces with a fork and then throw it in the bowl. Pour the marinade over everything and should help warm the broccoli to completely thaw. (Snag the big pieces of garlic unless you’re a weirdo like me and love eating big pieces of garlic)
-When the brown rice is cooked toss in the bowl and stir everything together. Taste to see if you need any more soy sauce, vinegar…etc. I like lots of black pepper and then finish it with sesame seeds. Bam! Lunch for the week. Or if you have an appetite like me, maybe two days ;)

Ingredients for Chicken Marinade
-2 Chicken Breasts
-2 tbsp tamarind paste
-4 tbsp gluten free soy sauce
-2 tbsp sesame oil
– 1 garlic clove cut in half
-1 tbsp sugar (I use coconut)
-juice of 1 lime
-2 tbsp rice wine vinegar
-1 tbsp fish sauce

Directions:
-preheat oven 350 degrees
I use a glass bread baking dish and stir everything together, coat chicken and throw it in the oven. Check after 5 minutes, flip and check again after five minutes. Should be about done, double check because everyones oven is different.

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This would be really delicious hot or cold :)

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2 thoughts on “Asian Broccoli and Almond Chicken Salad over Brown Rice

  1. Sweet Heat Chefs August 21, 2012 at 11:47 am Reply

    Looks good and easy!

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