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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Think of it as an adult happy meal: This hearty bowl provides a healthy dose of mood-improving B vitamins. Ingredients:
6 tablespoons honey |
2 tablespoons dijon mustard |
2 teaspoons olive oil |
1 tablespoon rice wine (or apple cider) vinegar |
1/2 teaspoon salt |
3 boneless, skinless whole chicken breasts (about 1 1/2 pounds) |
1/4 teaspoon garlic powder |
1/4 teaspoon sweet chili powder |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
vegetable oil cooking spray |
1 teaspoon olive oil |
3 ears of corn, husked |
1/2 pound asparagus stalks (about 10), ends trimmed, cut into thirds |
3 plum tomatoes, diced |
1/2 small red onion, thinly sliced |
2 tablespoons pine nuts |
3 slices turkey bacon, cooked as directed on package, chopped |
Directions:
1. Combine all dressing ingredients in a blender. Sprinkle chicken with garlic and chili powders, salt and pepper. Coat a large skillet with cooking spray. Heat skillet over high heat and add oil. When oil is hot, add chicken. Reduce heat to medium-high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2 to 3 minutes. Cool chicken and slice thinly. Boil corn in a medium saucepan 5 minutes; cool, then cut kernels off cob; place in a bowl. Steam asparagus in 1 inch boiling water 3 minutes; drain and cool 1 minute. Add to bowl along with remaining vegetables. Heat a dry pan over medium heat. Add pine nuts. Cook, stirring often, until toasted, about 6 minutes. Place salad on a platter; top with chicken, bacon, pine nuts and dressing.
2. Per serving: 450 calories, 11.4 g fat, 2.2 g saturated, 41.8 g carbohydrates, 2.8 g fiber, 45 g protein Nutritional analysis provided by Self
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