Monday, January 17, 2011

Terriyaki Chicken Lunch

Another crazy lunch at home.  No school or work today to celebrate Martin Luther King Day.  We have a 3rd grader over and my 5th grader is elsewhere.  My 11th grader is receiving phone calls like another world confrontation is coming.

Yesterday I had the good fortune to make a Costco run - I found a bag of terriyaki chicken, instead of  the usual "mesquite" chicken.  Yumo!!!

I combined roasted red kale with terriyaki chicken and red pepper pineapple salsa for a wonderful lunch.

Frozen terriyaki chicken breasts
red bell pepper
chunks of fresh or canned pineapple
olive oil
Pam spray
chilli poweder, salt and pepper

Isn't this red kale beautiful?

kale with spices
To prepare roasted kale - wash kale, peel from stalk, spray with Pam, a glug of olive oil, sprinkle of chili powder, salt and pepper.  Heat oven to 300F.  After prepping kale with Pam, spices and olive oil, bake in the oven for 15 minutes, stir around, and bake for another 15 minutes.  The leaves should make move freely around the pan when shaken, no soft or squishy leaves...BUT do not burn, it smells something horrible.
red pepper and pineapple relish
For the relsih, mix a bit of fresh red bell pepper, chunks of fresh or canned pineapple and some dried red pepper flakes, salt and pepper.

Heat chicken in the microwave according to package direction.

To roaste kale on plate, add sliced terriyaki chicken breast and top with some red pepper salsa.



Weight Watcher's PointsPlus: handful of roasted kale, 1/2 cup relish, 1 piece teri chicken for 6 points

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