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Chiropractic Life Center :: Family Health & Wellness :: Downtown Fairhope, Alabama
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Asian Grilled Chicken with Cucumber-Melon Salad

Prep Time: 15 minutes Total Time: 40 minutes Printable Recipe Ingredients • 1 garlic clove • 2 teaspoons honey • 1 tablespoon red wine vinegar • 1 tablespoon soy sauce, reduced sodium • 1 teaspoon parsley, dried • 1/2 teaspoon ginger, ground • 1/2 teaspoon black pepper • 4 ounces chicken breasts, boneless/skinless, raw • 1/4 dry cup brown rice, uncooked • 1/3 cucumber • 1/4 melon, cantaloupe • 1 radish, raw • 1 tablespoon vinegar, apple cider • 1 piece lettuce leaf Preparation • Please note that this recipe requires at least 2 hours of refrigeration time, which is not reflected in the prep time. • In a large bowl, combine garlic, honey, red wine vinegar, soy sauce, parsley, ginger and black pepper, mix well. • Add chicken to marinade and turn to coat. Cover and refrigerate at least 2 hours, turning occasionally. • Prepare rice according to package directions. • While rice is cooking and chicken is marinating, peel and mince garlic. Wash produce. • Partially peel cucumber, leaving some of the dark green to add color. Cut into bite-size pieces and place in bowl. • Cut cantaloupe into small cubes and thinly slice radish; add to cucumber. Toss with apple cider vinegar; add fresh ground pepper, if desired. Refrigerate, covered, until chilled, about 30 minutes to an hour. Serve salad on top of lettuce leaf. • To grill chicken, place 6 inches from white- hot coals. Brush with marinade and grill approximately 30-40 minutes, or until thoroughly cooked. Serve with chilled salad and hot rice. Nutrition Information: Per Serving: Cal. 420 Total Fat 4.5 g; Saturated Fat 1g; Total Carbs 66 g; Fiber 5 g; Protein 30 g, Sugars 24 g. 
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