3 teaspoons canola oil, divided use
1 ½ teaspoon five-spice powder
4 boneless, skinless chicken breasts halves (approximately 1 pound total)
3 tablespoons light soy sauce
3 tablespoons fresh lime juice
½ teaspoon sesame oil
¼ teaspoon red pepper flakes
1 medium head Napa cabbage, thinly sliced (about 6 cups)
¼ cup chopped cilantro
½ cup green onion, thinly sliced
1. Heat 1 teaspoon of canola oil in a large skillet over medium-high heat. Sprinkle chicken with five-spice powder. Place chicken in skillet and cook, turning once, until juices run clear, approximately 10 minutes.
2. In a large bowl, whisk together soy sauce, lime juice, sesame oil, remaining 2 teaspoons canola oil and red pepper flakes. Add cabbage, cilantro and onion. Toss to coat vegetables thoroughly.
3. Serve warm chicken over cabbage slaw.
Yield: 4 servings
Nutrition information per serving: 216 calories, 7.9g carbohydrate, 29g protein, 7.3g fat, 1.2g saturated fat, 72mg cholesterol, 2g dietary fiber, 457mg sodium
Exchanges per serving: 3 lean meat, 2 vegetable
Source: Adapted recipe by Jennifer Parham, RD, LD St. John Medical Center