Chicken Larb

Ingredients
2 tablespoons red curry paste
1 pound skinless, boneless chicken breast halves
1/2 teaspoon salt
1 tablespoon canola oil
1/3 cup chopped English cucumber
1/4 cup finely chopped shallots
3 tablespoons chopped cilantro
2 tablespoons fresh lime juice
8 cabbage leaves
Thai chile paste (optional)

Preparation
Combine curry paste, chicken, and salt in a food processor; process until smooth. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
Add chicken to pan; sauté 6 minutes or until done, stirring to crumble. Remove pan from heat; stir in cucumber and next 3 ingredients (through juice).
Place 2 cabbage leaves on each of 4 plates; divide chicken mixture evenly among leaves. Serve with chile paste, if desired.

Nutrition
2 cabbage leaves with filling: 174 calories, 4.9g fat, 0.3g fiber
From Cooking Light

Hawaiian Chicken

Ingredients
1/4 cup pineapple juice
2 tablespoons ketchup
2 tablespoons lower-sodium soy sauce
1 1/2 teaspoons minced peeled ginger
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
2 cups hot cooked long-grain white rice
1/4 cup chopped fresh cilantro

Preparation
Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Combine rice, 1/4 teaspoon salt, and cilantro.

Nutrition

1 Chicken Breast and 1/2 Cup Rice: 247 calories, 1.8g fat, 0.5g fiber

From Cooking Light

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