- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 421.2
- Total Fat: 14.4 g
- Cholesterol: 68.5 mg
- Sodium: 120.2 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 3.2 g
- Protein: 37.7 g
Edamame Cashew Chicken with Brown RiceSubmitted by: HEWITTJEN
IntroductionHearty, Healthy and Delicious. This Asian inspired dish will keep you full and energized. High in Protein, Fiber, Taste, and Texture. Hearty, Healthy and Delicious. This Asian inspired dish will keep you full and energized. High in Protein, Fiber, Taste, and Texture.
2 Chicken Breast
1/2 TBSP EV Olive Oil
Salt & Pepper â€“ to taste
2-3 Cups Cooked Brown Rice
1 Cup Cooked Edamame (Soy beans)
1 Tsp Sesame Oil
3 Tsp Fresh Garlic, minced
1/2 Cup Coarsely Chopped Onion (Prefer Purple Onion)
1/2 Cup Cashew Nuts
Prepare Rice as instructed, set aside
Chicken Breast, while rice is cooking: Preheat Oven to 375 Deg
Lightly cover both sides of chicken breast with the EV Olive Oil, dust breasts with salt & pepper to taste.
Place on oven safe baking sheet, Bake for 20-30 minutes until chicken is white & tender.
While Chicken & Rice are cooking
Place Onion and Garlic a skillet and Sesame Oil, simmer until onion is shinny & tender, add Cashew Nuts.
Remove From heat, Cover and let sit until Chicken baking is complete.
Prepared Edamame beans only (no shells). Boil until soft.
Once Chicken is fully cooked, remove from oven onto a cutting board â€“ be careful it will be hot.
Using a fork and sharp knife, cut chicken in to bite sized cubes.
Add chicken to the onion, garlic, and cashew mixture and stir together.
Plate in order:
Rice as Base
Spoon chicken/oion/cashew mixture on top of rice
Sprinkle Edamame beans on top of mixture
You may add soy sauce to taste if you desire. I would suggest Low Sodium Soy Sauce.
Should feed about 2-4 people depending on the person. I could make 4 meals from it.
Number of Servings: 4
Recipe submitted by SparkPeople user HEWITTJEN.