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Asian Black Japonica Ginger Chicken Gumbo

This Asian twist to a New Orleans classic won’t weigh you down or cause you to loosen any notches on your belt. Packed with healthy nutrients, including vitamin K, A, and C, and loads of anti-oxidants. This dish is also full of flavor and perfect for lunch or dinner.

YUM!

 


Ingredients you’ll need per serving:

1/4 cup Black Japonica Rice-measurement after steamed

3 oz. boneless, skinless chicken breast

1 cup green cabbage-chopped

1 clove garlic-minced

1 tsp. olive oil

1 tbsp. fresh ginger-grated

1/4 cup yellow onion-chopped

2 baby carrots-chopped

1 Kale leaf-chopped

1/4 lime-squeezed for juice

2 tbsp. red bell pepper-chopped

1/2 fresh green beans

2 cups chicken broth-fat free, low sodium

1/4 tsp. poultry seasoning

kosher salt and fresh ground black pepper to taste-keeping salt to a minimum

 


How to prepare:

Steam rice per instructions with the rice. Set aside. In a pot, Le Creuset works best, over medium high heat, add olive oil and chicken breast. Brown for 3 minutes on each side. Add garlic, ginger, and onion. Brown for 2 more minutes. Add chicken broth. Cover, reduce heat to medium and simmer for 5 minutes. Add cabbage, green beans, bell pepper, and kale. Lightly season with salt, pepper, and poultry seasoning. Simmer for 5 minutes or until vegetables are al dente. Remove the chicken and let rest for a minute. Shred the chicken with 2 forks and return to the pot. Add the rice to the gumbo and serve.

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