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Wednesday, April 13, 2016

Asian Chicken Thighs over Arugula & Zucchini

Asian Chicken Thighs over Arugula & Zucchini

Delicious lunch today!  Everything was ready to go in the fridge and came together in less than 5 minutes: Asian Chicken Thighs over Arugula & Zucchini.   

Standout ingredient to me here is the Chicken Thighs.  They really do get a bum rap due to higher fat levels, compared to Chicken Breasts, BUT they are full of flavor, and always moist and delicious!    And they are also higher in Iron.  You don't have to believe me, check this out from WebMD: "Bad" Foods That Are Really Good!

Every so often I buy a large bag of frozen skinless, boneless Chicken Thighs at my fav store ALDI.   When I'm ready to use them I just thaw them overnight in the fridge and then chop them up into bite sized pieces the next day.  All they need is a little Canola Oil spray and some Salt and Garlic Powder, roasted at 375 degrees for 40 minutes, and out they come, delicious morsels ready to be enjoyed!  And then there are the leftovers....for the next day's lunch of course.

So this is how I did it:

This is how it looked going into Microwave


1 large handful of Organic Arugula, topped with 1 cup of Grated Zucchini (I use my food processor grating attachment, but a box cutter can do just as well!)  Then I spooned some of my Roasted Chicken bites on top.  I covered it with a large microwave food cover and put it into microwave for two minutes.  Then I drizzled 1 Tbsp of my fav Asian Sesame Sauce from Trader Joe's on top and added some fresh snipped Cilantro.

Done. 

Then I mixed it all up and ate it; YUM!

Everything all mixed up and ready to eat!