Wednesday, February 13, 2013

That's-A-Wrap Chicken

We don’t eat vegetarian as much as we should probably, but we do reduce the amount of meat-based protein rather often. And we watch portion sizes. Typical meat servings on our small dinner plates are a little bigger than a deck of cards.

But when you can have something delicious like this, you don’t miss the meat. The assemblage of flavors is rich and deeply layered. You’ll know you did your body a favor when the meal is over!

That’s-A-Wrap Chicken (serves 4-6)

2 chicken breasts, boneless, skinless
2 garlic cloves, sliced
2 T olive oil
zest of one lime
juice of one lime
2 T fish sauce
2 T chilies
3 green onions, sliced
2 T fresh mint, chopped
2 T fresh cilantro, chopped
10-12 butter crunch lettuce leaves

Slice the chicken breasts into thin sliver and cook in a small skillet with garlic slices in olive oil.

After three minutes, add zest, juice, and fish sauce to the skillet. Simmer for a couple of minutes. Add chilies and onions. Stir and top with the herbs. Toss and put into lettuce leaves. Roll up and serve seam-side down.

Accompany with jasmine rice, peanuts, toasted coconut, and lime wedges

DH’s Rating: 3.5 Tongues Up. Too much lime for him and fish sauce isn’t a fave, either.

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