Today’s recipe is an oldie, but a goodie. It’s also easy to make! After getting the recipe from a friend, I used to make it all the time – it was one of my favorite lunches to take to work. I could make it on Sunday and have lunch and snacks taken care of for a couple of days. And it sure beat the heck out of smelling like Subway for the rest of the day. (You’d think that a place that bakes fresh bread all day long would smell better.)
The dish is super fresh and incredibly simple: edamame, red bell pepper, and chicken are tossed with a light dressing made from orange juice, lime juice, and ginger. Served over brown rice, it makes for a light and healthy dinner. If you’re in full-out winter citrus mode like we are, you’ll probably love it, too!
Chicken & Edamame with Orange-Ginger Dressing
Chicken and edamame in a light orange-ginger dressing, served over brown rice.
- 1/4 cup orange juice (squeeze from 1/2 an orange)
- 2 Tbsp lime juice
- 1 Tbsp + 1 tsp canola oil
- 1 Tbsp grated peeled fresh ginger
- 2 chicken breasts, cooked as desired and sliced/diced
- 1 cup shelled edamame
- 1 large red bell pepper diced
- 1/4 small avocado, sliced
- Small handful of cilantro, chopped, for garnish
- 1 cup brown rice
- Cook brown rice in water, according to package instructions.
- In a medium bowl, whisk together orange juice, lime juice, oil, and ginger.
- Add salt to taste.
- Add edamame, red bell pepper, and chicken, tossing to coat.
- Spoon mixture over brown rice and garnish with avocado slices and cilantro.
Yields: 4 servings
Estimated time: 30 minutes
Calories: 307.1 | Fat: 9.3g | Fiber 5.1g | Protein 11.8g | Carbs 44.1g
Weight Watchers PointsPlus: 8