Ingredients:
1½ lbs. boneless, skinless chicken breasts
¼ teaspoon each (or less) salt & pepper
1 cup riced or cubed kabocha squash
1 cup riced zucchini
1 cup riced yellow summer squash
1 cup riced broccoli
8 cherry tomatoes, halved
4 radishes, sliced thin
1 cup shredded red cabbage
¼ cup hemp or pumpkin seeds
Green Goddess Dressing:
½ cup low-fat plain Greek yogurt
1 cup fresh basil
1 clove garlic
4 tablespoon lemon juice
¼ tablespoon each (or less) salt & pepper
Directions:
1. Preheat grill or oven to 350⁰F.
2. Season chicken with salt and pepper.
3. Grill or roast chicken about 10-12 minutes until it reaches an internal temperature of 165⁰F. When done, remove from oven and set aside to rest, about 5 minutes. Cut into bite-sized pieces and keep warm.
4. While chicken rests, steam riced kabocha squash, zucchini, yellow summer squash, and
broccoli in a covered microwave proof bowl about 5 minutes until tender.
5. For the dressing, combine all of the ingredients in a blender and puree until smooth.
6. To serve, place an equal amount of the riced veggie mixture into four individual serving bowls. Add an equal amount of cherry tomatoes, radishes, and shredded cabbage to each bowl along with a quarter of the chicken and one tablespoon of seeds. Drizzle dressing on top, and serve.
Yields 4 Servings ~ Per Serving – 1 Lean, 3 Greens, 3 Condiments, 1 Healthy Fat
#GettingHealthyForLife
#TheHealthyWoodWorker