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
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.
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.
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.
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.
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.
*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
Dr. Craig Herrington, Naturopath
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.
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
Price (SLGA): $11.13
Note: We cannot guarantee any dish is allergen free.