My kiddos are big chicken fans. They love when I make chicken with a sauce to dip it in. I get cheers of joy when I provide this simple meal for them, so that’s enough for me! Chicken it is! I put together this healthy soy sauce chicken that I sweetened up with just a titch of sweet chili sauce. It was great! I loved that it was pretty hands off since I baked it in the oven. It stayed moist and hot until the moment it was served. Bonus!
Because of the freezing weather we have had to endure lately, a hot dinner is just what the doctor ordered. I served up this chicken with a side of crispy garlic roasted cauliflower and mushrooms! My 2 year old couldn’t get enough of that cauliflower. I swear he ate an entire portion of it before dinner was served just by swinging into the kitchen for another taste!
On another note, is it spring yet??? Man, I am really feeling cooped up in this icky weather. The dredges of winter are always the hardest to take. I keep daydreaming of running outside to play with my kids in the sunshine! Those are the days where I wish they would never end. I’m pretty sure every February I seriously wonder why I live where I do… Then comes May and I remember all over again. 🙂 Such is life.
I had baby artisan lettuce, bok choy and red cabbage on hand so I chopped up all three to make a pretty lettuce blend then I tossed in a little shredded carrot (mostly for the color). It is said we eat with our eyes first right? It is best to cut the bok choy and red cabbage quite small so that there aren’t huge pieces of it in the salad. They are both a little more bitter than your average salad leaf. To compliment the slightly bitter leaves in the salad I whipped up a blood orange verjus dressing. It turned out so wonderful! I love making fresh fruit juice dressings. Using a blender to whip up a frothy dressing makes all the difference. It stays emulsified so much better. If you wanted to really dress up this salad to serve at a party I would use candied almond slivers and diced craisins. I opted to go raw on the almonds and omit the craisins since it fits on my diet plan… I loved this salad! It was so beautiful.
Here are the step by step pics to help you get cooking!
The night before (or 8 hours before cook time) mix together all marinade ingredients and whisk together well. Rinse off and pat dry the chicken breasts. Place chicken and marinade into an 8×8 glass baking dish. Flip chicken over a few times to make sure it is coated will. Cover dish with plastic wrap and place in the refrigerator to marinate.
About 30 minutes before you plan to bake the chicken, preheat oven to 400 degrees and remove chicken from refrigerator to have at the ready.
Wash and pat dry the mushrooms and cauliflower. Remove the stems of the mushrooms and slice them in half. Cut cauliflower into bite sized pieces. Arrange them on a lined baking sheet. Add minced garlic. Spray them with spray olive oil and season with salt, freshly cracked pepper and red pepper flakes (for extra heat). Place veggies on tray into the oven and chicken (covered with tin foil) side by side to bake for 30 minutes.
While the chicken and veggies are baking, prepare the salad mix. Chop the artisan lettuce (about 3 cups), peel and shred 1/2 of a carrot, thinly slice and chop 1/8 of a head of red cabbage and chop 2 stalks of bok choy. Place them all in a large salad bowl to toss.
Once you have all the lettuce blend ingredients ready and tossed in a bowl, chop up some fresh chives to garnish the salad and chicken with.
Even though on my particular diet I am not eating fruit at the moment (gasp! I know… It’s only temporary don’t worry) I still segmented some blood oranges to top the salad with. My kids love em’ and they are so gosh darn pretty! Who could resist?
Just slice the skin off and cut out the segments of the orange between the skin. Easy peasy! In a blender whip up the flesh of 1 segmented blood orange, verjus (or red wine vinegar) olive oil, vegetable oil, Truvia, ground ginger, salt and pepper. Blend it until smooth and pour into a jar or cruet. Place in refrigerator until ready to serve. (Sorry, I somehow missed getting any pictures of this process! Blame it on the kids… Lol!)
After the 30 minutes is up in the oven remove the chicken and the roasted vegetables. Plate up a chicken breast for each person, serve with about 1 cup roasted vegetables and a side salad. For the side salads I served about 1 cup lettuce mix, topped with almonds, minced craisins, segmented blood oranges and about 2 tablespoons of the blood orange ginger dressing! Make sure to season your salad with salt and freshly cracked pepper!
Well folks! There it is! Enjoy!
- 2 pounds boneless, skinless chicken breasts
- ¼ cup light soy sauce
- ⅛ cup Kung Pao stir-fry sauce
- ⅛ cup Sweet Chili Sauce
- 2 tablespoons fat free sour cream
- 1 teaspoon minced garlic
- 2 teaspoons Truvia (2 packets)
- Fresh ground pepper
- For Garlic Roasted Vegetables:
- 1 head cauliflower, cut into bite sized pieces
- 8 ounces button mushrooms, stems removed and halved
- 3 teaspoons minced garlic
- Spray olive oil
- Salt and pepper to taste
- Red pepper flakes for extra heat (optional)
- The night before (or 8 hours before cooking time), whisk together all marinade ingredients. Pour it into an 8x8 glass-baking dish.
- Rinse off and pat dry chicken breasts. Add them to the baking dish. Turn them over so that marinade coats both sides.
- Cover baking dish with plastic wrap and place in refrigerator to marinate for at least 8 hours or overnight.
- About 30 minutes before cooking time preheat oven to 400 degrees, take chicken out of refrigerator and have at the ready.
- Prepare all veggies as directed above and place them in a thin layer on a lined baking sheet.
- Spray veggies with spray olive oil. Season with minced garlic, salt, pepper and red pepper flakes (optional).
- Cover chicken with tin foil and place in preheated oven. Place veggies in oven at the same time on the other side. Set timer for 30 minutes. Bake chicken for 30 minutes. Remove from oven when juices have turned clear and chicken is fully cooked. Remove veggies.
- Serve Chicken over roasted veggies and garnish with extra sauce from glass baking dish and some minced chives. Enjoy!
- 3 cups artisan lettuce, chopped
- 2 stalks of bok choy, small chopped
- ⅛ head red cabbage, small diced
- ½ large carrot, peeled and shredded
- 2 blood oranges, peel cut off and segmented
- ¼ cup candied almond slices (substitute raw almond slices for healthier version)
- ¼ cup craisins, chopped (optional)
- Garnish with fresh chives, minced
- For Blood Orange Ginger Dressing:
- 1 blood orange, skin cut off and segmented
- ¼ cup Verjus (substitute red wine vinegar)
- ¼ cup olive oil
- ¼ cup vegetable oil
- 3 teaspoons Truvia (or 3 packets)
- 1-teaspoon ground ginger
- Salt and pepper to taste
- Wash and chop the artisan lettuce, bok choy and red cabbage. Set aside in a large salad bowl.
- Peel and shred carrot. Add it to the salad bowl.
- Cut off peel and segment the two blood oranges. Set them aside to garnish the salad right before serving.
- Add candied almond slices and chopped craisins to salad.
- Add all dressing ingredients to a blender or food processor. Blend until very smooth. Check seasonings and add more salt or pepper to taste if desired.
- Dress salad and toss well until everything is evenly coated. Garnish salad with blood orange wedges and chives. Serve immediately.
Have a fresh and happy day! Thanks for stopping by. Be sure to let me know how you like this recipe! I love to hear from you. 🙂