On the Menu:
Soyaki Marinated Chicken Breasts w/Veggie Fried Rice
I marinated two chicken breasts in a Ziploc bag with plenty of the soyaki sauce for about 30-45 minutes. Marinate longer if you can, I didn't decide on this meal until I was home from work so I only had a little bit of time before my stomach started growling undeniably. I set my oven to broil and let it get hot while the chicken marinated and while I chopped and started sauteing my veggies. I placed the breasts on a baking sheet lined with aluminum foil and popped them in the oven on the top rack for 8 minutes on each side.
I took the chicken out and let it rest for just a minute before slicing and serving. I am telling you I will never go back to the days before broiling my chicken breast. It is so insanely easy and keeps the chicken so moist inside, yet I can always count on it being fully cooked after the 8/9 minutes on each side. Love the technique!
|Marinated Chicken Pre Broil|
The Veggie Fried Rice:
I happen to be going out of town this weekend, and eating out tonight, so last night I was in need of using up all the veggies in my fridge. I ended up having TONS extra to bring as leftovers to work which I am excited to dig into when the clock strikes 12!
I started by dicing 1 yellow onion, 1 red bell pepper, 1 yellow bell pepper, 1 bunch of broccolini, and a small bowl full of kale (I removed the ribs and shredded the big pieces by hand into bite size leaves). I sauteed in some olive oil over medium heat with 3 cloves of pressed garlic. Once the veggies became a little wilted and opaque I added in a handful of chopped mushrooms and a few dashes of soy sauce for flavor and to help deglaze just a bit. Once the veggies were cooked to my desired state, fully cooked but still with some integrity in the center because I like a little crunch in my fried rice veggies, I pushed the contents of the pan to the edges and created a hole in the center. I whisked 2 eggs in a bowl, just as you would with scrambled eggs and poured it in the hole. I used a fork to scramble the eggs right in the center of the veggies, and once the egg was forming nice scrambly chunks I started giving the whole pan a toss. A few more dashes of soy sauce along with the TJ's steamed brown rice, and voila!
|Sauteing the crunchy veggies|
|Adding the kale|
|Making the egg hole|
|Scrambling the eggs|
|Adding the rice & soy sauce|
|Dinner is served!|
This was a super easy dish, but involved a lot of fresh ingredients. I felt like I got all the veggies and protein I could possibly pack into a meal, while keeping it Dahlicious, not to mention I've got lots of leftovers!