January TBR Recipe: Rainbow “Chicken”

Eating the rainbow is an easy way to ensure that you are getting quality nutrients in your meal. To do this, you must locate a leprechaun… just kidding! It’s much easier than that. Really, it’s as simple as throwing fresh fruits and vegetables into your meals. Phytochemicals are known to have healing powers and are rich in antioxidants, vitamins, and minerals. 

We wanted to spare our Pet of the Month, Ms. Lily Pulitzer, the carnage of using a more traditional ingredient and offer a chicken alternative for this recipe. The brand I would suggest for this is Gardein and can be found at your local Publix. You can also substitute the protein for shrimp, real chicken (sorry Lily), or roasted sweet potatoes. 

Ingredients:

  • Gardein “Chicken” Strips
  • Avocado Oil (or oil of your choice)
  • Red Cabbage
  • Red Onion
  • Green Onion
  • Publix Pineapple with Juice
  • Apricot Jam
  • Sriracha
  • Jasmine Rice
  • Black Beans
  • Red and Orange Bell Peppers
  • Soy Sauce

Directions: Heat up a searing pan and drizzle a small amount of avocado oil into the pan. Cook jasmine rice as instructed in a pot. For one cup of rice, use 2 cups of water and bring to a boil, reducing heat and covering with a lid for 15 minutes.  Heat up a pot of black beans, seasoning with salt, pepper, garlic and cumin. Put the Gardein strips into the hot pan, or your choice of protein or meat alternative. When it is almost cooked and seared, add the chopped red cabbage, onions, soy sauce drizzle and peppers into the pan. In a small bowl, combine a large tablespoon of apricot jam, a drizzle of Sriracha, and juice from pineapple and mix. When everything is cooked and nearly finished, deglaze the pan with the mix. Serve with beans and rice and top with freshly chopped scallions. 

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