Healthy Facts:
- Chicken offers all essential B vitamins and is packed with lean protein that boosts weight loss while repairing muscles
- Healthy fats from almonds and sesame oil help to control cholesterol while improving heart health
- Glucosinates from Napa cabbage activates enzymes that detoxes cells from cancer-causing substances
- Beta-carotene found in carrots reduces risk of glaucoma and cataracts in those who eat them regularly
- Scallions are a good source of vitamin K, which is important for healthy blood clotting
- Fiber from quinoa keeps the gut healthy and supports heart health by lowering cholesterol and controlling blood sugar
25 Min Cook Time |15 Min Prep Time | Serves 4 |423 Calories per Serving
Ingredients
- 2 teaspoons toasted sesame oil
- 1 pound skinless, boneless chicken breasts (about 3 large breasts)
- 1 head Napa cabbage, thinly shredded
- 1 bunch scallions, trimmed and thinly sliced
- 1/4 cup sliced almonds, toasted
- 1 large carrot, shredded
- 1 tablespoons low-sodium soy sauce
- 1/3 cup rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons
- 2 tablespoons brown sugar
- 1½ teaspoons chili sauce
- 1 cup cooked quinoa
What You Need
- Measuring cups
- Measuring spoons
- Basting brush
- Baking dish
- Medium bowl
- Spoon
- Cutting board
- Sharp knife
How To Make It
- Preheat the oven to 350 degrees F.
- Brush sesame oil onto the chicken breasts.
- Place the chicken on a baking dish and bake for approximately 20-25 minutes. Once cooked, cut into 1/4-inch slices.
- In a bowl, mix the Napa cabbage, carrot, scallions, cooked quinoa, sliced chicken and almonds. Whisk together 1 tablespoon soy sauce, rice vinegar, garlic, ginger, oil, brown sugar and chili sauce for the dressing. Add to the salad.
