Another cold leftover chicken lunch. So easy. So good!
I work all week at my “other job” so on Mondays when I cook for my clients I always make enough for easy grab-n-go options in my own fridge too.
This plate took about 3 minutes to throw together, and packs so much flavor into each bite.
For the Chicken:
- 10 – 12 boneless skinless chicken thighs
- 2 tablespoons fresh minced ginger
- 1 tablespoon thai green chile paste (red would be equally good)
- 1 teaspoon dried galangal powder
- 1 teaspoon dried granulated garlic
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon coconut palm sugar (optional, leave out if you’re not doing sugars, or doing a Whole 30)
- 2 tablespoons unseasoned rice vinegar
Mix all marinade ingredients together in a large mixing bowl, add the chicken thighs and use your hands to coat the chicken well and evenly. Cover with plastic wrap or a plate on top and let marinate in fridge 4 hours up to overnight.
Bake chicken thighs in a 400F degree oven for 30 minutes or until well cooked throughout, basting a couple times with the juices toward end of cooking. Enjoy it hot from the oven, and look forward to some excellent leftovers.
For the Salad (enough for 1 hungry woman’s lunch):
- 2-3 large leaves bok choy, white and green parts – thinly sliced
- a handful of baby sweet bell peppers – seeded and thinly sliced
- 1 small cucumber – seeded and thinly sliced
Bok choy is really tasty when prepared raw, it has a nice little zing and delicious crunch. A member of the cruciferous variety, it’s high in vitamin K, a good source of vitamin C and vitamin A, provides a decent dose of folate, calcium, vitamin B6, manganese and even some iron to boot.
For the dressing:
I don’t measure these, I just sprinkle them in, but here is my best guess:
- 1 teaspoon umeboshi vinegar
- 2 teaspoons unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- a few dashes of Frank’s Redhot sauce
Note – umeboshi vinegar is very salty which is why there is no extra salt in this recipe.
Put the veggies in a mixing bowl, add dressing ingredients, toss well with tongs, taste and adjust seasonings to your liking.