Asian chicken and greens
2 Tbsp, seasoned
Low sodium soy sauce
2 medium clove(s), minced
1½ tsp, fresh, peeled and grated
Uncooked boneless skinless chicken thigh(s)
10 oz, 2 items
Unsweetened orange juice
Creamy peanut butter with omega-3
1 tsp, or smooth
5 oz, bag, spring mix salad
½ small, cut into wedges
1 small, diced
- To make the marinade, combine the vinegar, soy sauce, garlic, ginger, and sugar in a medium bowl. Transfer 1 tablespoon of the marinade to a microwavable cup. Add the chicken to the marinade in the bowl; toss to coat. Refrigerate 15 minutes.
- Add the orange juice and peanut butter to themarinade in the cup; heat in the microwave on High just until the marinade is warm and the peanut butter is melted, about 15 seconds; whisk until smooth.
- Line the broiler pan with foil; preheat the broiler. Pat the chicken dry with paper towels; place in the broiler pan. Broil 5 inches from the heat until browned, about 7 minutes. Turn the chicken and broil until cooked through, about 1 minute longer. Let stand 5 minutes. Slice the chicken and toss with the salad greens, onion, carrot, and dressing in a large bowl until combined. Yields 2 cups per serving.