Asian Pesto Grilled Chicken on Soy Wilted Greens
This recipe gets an additional oriental twist from a sautéed salad of Asian greens and edamane beans. Edamane beans, the Japanese name for soybeans, are dark green in color and are available frozen year-round.
1 cup packed cilantro leaves
4 green onions
2 cloves garlic
1/4 cup soy sauce
4 teaspoons sesame oil - divided use
1/4 teaspoon ground black pepper
4 teriyaki flavored, pre-marinated chicken breast halves*
6 cups bok choy, sliced
1 cup edamane, shelled
1 tablespoon rice vinegar
- Place cilantro leaves, green onions, garlic, soy sauce, 2 teaspoons sesame oil and pepper in blender. Whirl until smooth. Remove 2 tablespoons sauce; set aside.
- Prepare gas or charcoal grill. Place chicken on grill and cook until almost done, about 3 minutes per side. Brush both sides of chicken liberally with pesto sauce; finish cooking, about one more minute per side.
- In large, non-stick skillet over high heat, warm remaining 2 teaspoons sesame oil. Add bok choy and edamane; sauté until wilted. Stir in vinegar and reserved 2 tablespoons soy pesto sauce.
- To serve, divide greens among 4 plates. Place chicken breast on each.
Makes 4 servings.
*Or marinate 4 chicken breast halves in your favorite teriyaki marinade for a about 1 hour or longer in the refrigerator.
Nutritional Information Per Serving (1/4 of recipe): 266 calories; 35 g protein; 10 g carbohydrate; 10 g fat; 2 g saturated fat.
Recipe provided courtesy of the National Chicken Council. Used with permission.