Healthy Recipe: Gluten-Free Chicken 'Egg Roll'
Packed with all the flavor of an egg roll, this gluten-free take on the dish (without the fried wonton) is low in sodium and calories! Methodist Café 8303 Chef Mike Flanagan teamed up with Methodist dietitian Tiffany Henderson to create this savory recipe.
- 3 cloves of minced garlic, sautéed in 1 tsp sesame oil
- ¼ tsp ground ginger
- Pinch of salt & pepper
- 2 Tbsp Sriracha sauce
- 6 Tbsp Coconut Aminos (low sodium soy replacement)
- 3 Tbsp Rice wine vinegar
- 1 Tbsp Dijon mustard
- ¾ C Olive oil
- 2 Tbsp Sesame oil
- 16 oz bag of Broccoli slaw
- ¼ C Diced red onion
- 4, 4 oz Chicken breasts (marinate, grill & hold)
- 1 tsp Toasted sesame seeds
- 4 Scallion greens, cut on bias (roughly 45 degree angle)
Mix first seven ingredients together, gradually blending the olive oil and sesame oils to the dressing mixture. Take 2 Tbsp of the dressing mixture and toss over chicken breasts. In a separate bowl, toss the broccoli slaw and red onions with the remainder of the dressing mixture.
Sauté chicken breasts for four minutes on each side on medium heat. Cut the chicken into strips and set aside.
Place the dressed slaw on the plate first. Add sliced chicken and finish with sesame seeds and scallions. Add fresh greens to garnish.
Nutritional Information (Per Serving)
Total Fat 11g
Protein 14.8 g
Total Carbohydrates 8 g
Fiber 3.8 g