Sunday, August 4, 2013

Asian Chicken with Sweet Orange Cabbage Salad (Paleo, gluten free, soy free)

You all know I love cabbage.  I LOVE it.  Many things upset my digestion, but cabbage has always been okay (crazy right).  Did you know that cabbage juice is used for those of us with IBD flare ups (especially helpful for colitis)?  Have you heard of this?  You simply run the raw cabbage through a juicer and drink six ounces four times per day.  It's also touted to heal ulcers.  So my friends, if you are in a flare and nothing is pulling you out, try the cabbage juice.  You might need a chaser...so also juice some fresh apples and mix together (if need be).  Okay, back to the food, this is perhaps one of my favorite dishes.  I love the Asian flavors along with the warm baked chicken and cold cabbage.  The fresh squeezed orange juice creates a nice sweet and sour touch.  I hope you enjoy this recipe as much as my family.  So easy to make. Oh and I've included my other cabbage recipes at the end of the post for ya! 
Asian Chicken with Sweet Orange Cabbage Salad 
(gluten free, soy free, paleo)

Ingredients:

-2 pounds boneless skinless chicken breasts 

The marinade
-1/4 cup coconut aminos 
-2 tablespoons honey
-2 tablespoons sesame oil* 
-1 teaspoon garlic granules 
-3 tablespoons fresh squeezed orange juice
-1 teaspoon fresh zested ginger 
-1/2 cup chopped green onions

The Salad
-1 pound red cabbage
-1 pound savoy cabbage (a sweet, tender cabbage that I love)
-1 1/2 cups sliced red onion

The Salad Dressing  
-3 tablespoons coconut vinegar (or apple cider vinegar)
-2 tablespoons + 2 teaspoons sesame oil*
-2 tablespoons honey
-1 teaspoon garlic granules
-1 teaspoon ginger (zested)
-1/4 teaspoon salt 
-1 tablespoons sesame seeds* (AIP omit)
-1 large segmented orange for garnish 
-1/2 cup green onions for garnish 

How To:
1.  Combine all the marinade ingredients in a small bowl, mix.  
2. In a glass Pyrex baking dish combine the chicken and marinade. Allow the chicken to marinate for at least an hour (I do about 3). After the chicken has soaked up this yummy goodness, preheat an oven to 400 and put the glass Pyrex with the chicken right into the oven and bake for 30 minutes (or until internal chicken temp is at least 180 degrees).  I cover the Pyrex baking dish with a baking sheet while the chicken cooks, but this is not necessary.   
3.  For the salad, thinly slice both cabbages.  Wash and spin dry.  Place the cabbage in a large bowl.  Add in the sliced onions.  
4.  Make the dressing, including everything from the coconut vinegar to the salt.  Mix and pour over the cabbage.  
5.  Mix the cabbage dressing well.  The cabbage will shrink down by half (it wilts quickly with liquid and salt). 
6.  Garnish with oranges, green onions, and sesame seeds.
Serves 4

Notes
*Sesame seeds (and oil) are not permitted on AIP.  Please omit for this recipe.  

~Other cabbage recipes by The Tasty Alternative~





4 comments:

  1. Yum, this looks delicious! Thank you for sharing!

    ReplyDelete
  2. This dish looks fabulous, Amber! I only started eating cabbage after going gluten free, and now I love it! I admit that I have not yet progressed to kimchi, sauerkraut, or drinking cabbage juice, but I do love it raw in salads and smoothies,and cooked in soup. :-)

    xo,
    Shirley

    ReplyDelete
  3. Amber,
    This looks fantastic!! I'm always looking for/trying to come up with recipes to use cabbage in. I'm really excited to try this soon. Thanks for sharing! Off to pin now... ;)
    xoxo,
    Meg

    ReplyDelete
  4. GURRRRRL - You always know how to make my mouth water!

    XO
    Jen

    ReplyDelete

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