Asian Chicken and Kale Stir-Fry
Cilantro-Lime Avocado and Oranges
Ingredients
- 2 lb ground chicken
- 3 Tbsp sesame oil
- 1 bunch organic lacinato kale, chopped
- 3 carrots, thinly sliced
- 2 cloves garlic, minced
- 2 tsp minced ginger
- ¼ cup low-sodium soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp honey
- ¼ tsp crushed red pepper
- 2 (8.5-oz) pouches microwavable brown basmati rice
- 2 green onions, sliced
Instructions
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until browned.
- Add kale, carrots, and garlic; sauté 5 minutes or until vegetables are almost tender.
- Stir together ginger, soy sauce, vinegar, honey, and crushed red pepper; add to mixture in skillet, and simmer 3 minutes or until sauce is reduced.
- Meanwhile, cook rice according to package directions.
- Serve stir-fry over rice, and sprinkle with onions.
Side Dish Ingredients
- 3 navel oranges, peeled and sectioned
- 2 avocados, sliced
- 2 Tbsp fresh lime juice
- 2 Tbsp olive oil
- 1 Tbsp honey
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Arrange oranges and avocados on a platter. Whisk together lime juice, oil, honey, and cilantro. Drizzle dressing over fruit.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
459
|
169
|
628
|
| Fat (g) | 22 | 12 | 34 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 31 | 2 | 33 |
| Carb (g) | 38 | 17 | 55 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 696 | 1 | 697 |
Clean Eating Meal Plan
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