Chicken green goddess rice bowl

This is a beautiful bowl of lemon pepper chicken, emerald-green steamed vegetables with a green goddess sauce, toasted sunflower seeds, sundried tomatoes and pickled ginger over brown rice. This dish is super healthy and at least twice as delicious.

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You Will Need

Preparation

1

Prepare and cook the rice: In the sink, place the rice in a strainer and rinse it well. In a pot, add the brown rice blend, water (1 1/2 cup, 3 cups, 4 1/2 cups), salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp) and stir. Bring to a boil on high heat. Reduce the heat to low, cover and cook 20 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Cook the Chicken: Cut the lemon chicken in 1/2cm slices. In a large pan, add the oil (1/2 tbs, 1 tbs, 1 1/2 tbs), the lemon chicken slices. Cook on medium heat until fully cooked – about 7 minutes.

Place the cooked chicken in a bowl and set a side.

Note: Ensure the chicken cooked to a minimal internal temperature of 165F.

3

Cut the Bok Choy: Wash and rinse all produce*. Cut the bok choy in half lenght wise, then cut each half in 3 segments length-wise. Ensure to have a piece of the core on each segment so the bok choy pieces don’t fall apart*.

Note: If cooking for kids, it is recommended to remove the core so the bok choy pieces are smaller.

*You can wash produce by rincing them in water with a bit of lemon juice.

4

Cook the vegetables: While the rice is cooking, in the pan you cooked the chicken, add 2 tbsp to 1/4 cup of water. Turn the heat on high and add the broccoli. Cover and steam about 4 minutes. Add the bok choy, cover and cook an additional 1 minute.

5

Prepare the Garnish & Assemble: Cut the sun dried tomatoes in small 1/2 cm. In individual bowls place the rice, cooked bok choy, broccoli and chicken. Dress with green goddess sauce and garnish with pickled ginger, sun dried tomatoes and sunflower seeds.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

6 portions

Brown Rice

2/3 cup

1 1/3 cups

2 cups

Lemon pepper chicken

200 gr

400 gr

600 gr

Broccoli

140 gr

280 gr

420 gr

Bok choy

100 gr

200 gr

300 gr

Green goddess sauce*

1/3 cup

2/3 cup

1 cup

Pickled ginger

15 gr

30 gr

45 gr

Sun dried tomatoes

15 gr

30 gr

45 gr

Sunflower seeds

1/2 tbsp

1 tbsp

1 1/2 tbsp

water

1 1/2 cup

3 cups

4 1/2 cups

salt

1/4 tsp

1/2 tsp

3/4 tsp

pepper

1 pinch

1/8 tsp

1/4 tsp

*Green Goddess Sauce: Rice vinegar, water, grapeseed oil, parsley, agave syrup, fresh ginger, spices.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitians

Cooking for kids?
Adding too many new things to your child’s plate can feel overwhelming. The key to introducing new foods is to keep portion sizes small.

Making this recipe with kids?
Ask the child to help by completing step 2 & 5.

Cut the Bok Choy
Prepare the Garnish and Assemble

Health Fact

Regina Naturopathic

Dr. Craig Herrington, Naturopath

BOK CHOY
100 grams of bok choy contains only 12 calories, yet packs 75% of your required daily vitamin C.

Recommended Wine Pairing

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price (SLGA): $15.04

COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol: 13%
Price (SLGA): $11.13