1¾ lbs. boneless, skinless chicken breast
4 cups water
3 cups broccoli florets
3 cups cauliflower florets
3 tbsp reduced sodium soy sauce
1 oz. wasabi paste
1 teaspoon sesame oil
1 teaspoon chili oil
2 tablespoon sesame seeds, toasted
1. Poach the chicken breast in water very gently to an internal temperature of 165 degrees F for about 10 minutes. Remove the chicken breasts and keep warm.
2. In the resulting chicken broth, boil the broccoli and cauliflower for about 45 seconds each and arrange on a plate. Sprinkle with toasted sesame seeds.
3. To make the dip, whisk together the soy sauce, wasabi, sesame and chili oil, and divide into four dipping dishes.
4. Slice the chicken breast and serve with the cauliflower, broccoli, and dipping sauce.
Yields 4 Servings ~ Per Serving – 1 Lean, 3 Greens, 3 Condiments, 1 Healthy Fat