Green Tea Chicken Over Spinach & Sprouts with Golden Dressing
Yield: 2
Seth Friedman
Chef
Ingredients & Directions
Directions
Green Tea Chicken Over Spinach & Sprouts with Golden Dressing
8 oz
3/4 teaspoon
PeachDish Salt**, divided, plus more to taste
1 teaspoon
Cooking oil*
3 oz
Green onion
2 tablespoons
Water*, divided
1 teaspoon
Matcha powder
1 packet (1 1/2 tsp.)
Spicy brown mustard
1 tablespoon
Nutritional yeast
1 teaspoon
Ground turmeric
2 teaspoon
Apple cider vinegar
2 tablespoons
Olive oil*
4 oz
Spinach
4 oz
Carrot
1 oz
City Roots sweet mix sprouts
1 oz
Sunflower seeds
- Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
- Cut green onion into 1-inch pieces. Use a vegetable peeler to slice carrot into thin strips. Discard any tough spinach stems.
- Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken.
- Cook without disturbing until browned on first side, 3-4 minutes. Flip, and cook until chicken is firm to the touch and opaque throughout, 2-3 minutes. Transfer chicken to a large mixing bowl.
- Return skillet to medium-high heat. Add green onion. Cook, stirring, until onion is lightly browned and just tender.
- Add 1 tablespoon water. Scrape up any browned bits from bottom of the pan. Transfer mixture to chicken bowl. Add matcha powder. Toss to coat.
- In a bowl, whisk together mustard, nutritional yeast, turmeric, 1/2 teaspoon PeachDish Salt, vinegar, 1 tablespoon water and 2 tablespoons olive oil.
- Thinly slice chicken against the grain.
- Return chicken to bowl. Add spinach, carrot, sprouts and sunflower seeds.
- Toss gently with dressing, and season to taste with PeachDish Salt.
- Divide salad between 2 plates, and enjoy!
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Green Tea Chicken Over Spinach & Sprouts with Golden Dressing
Yield: 2
Prep
Cook
00:00 Total Time
Ingredients
Directions
Green Tea Chicken Over Spinach & Sprouts with Golden Dressing
8 oz
3/4 teaspoon
PeachDish Salt**, divided, plus more to taste
1 teaspoon
Cooking oil*
3 oz
Green onion
2 tablespoons
Water*, divided
1 teaspoon
Matcha powder
1 packet (1 1/2 tsp.)
Spicy brown mustard
1 tablespoon
Nutritional yeast
1 teaspoon
Ground turmeric
2 teaspoon
Apple cider vinegar
2 tablespoons
Olive oil*
4 oz
Spinach
4 oz
Carrot
1 oz
City Roots sweet mix sprouts
1 oz
Sunflower seeds
- Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
- Cut green onion into 1-inch pieces. Use a vegetable peeler to slice carrot into thin strips. Discard any tough spinach stems.
- Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken.
- Cook without disturbing until browned on first side, 3-4 minutes. Flip, and cook until chicken is firm to the touch and opaque throughout, 2-3 minutes. Transfer chicken to a large mixing bowl.
- Return skillet to medium-high heat. Add green onion. Cook, stirring, until onion is lightly browned and just tender.
- Add 1 tablespoon water. Scrape up any browned bits from bottom of the pan. Transfer mixture to chicken bowl. Add matcha powder. Toss to coat.
- In a bowl, whisk together mustard, nutritional yeast, turmeric, 1/2 teaspoon PeachDish Salt, vinegar, 1 tablespoon water and 2 tablespoons olive oil.
- Thinly slice chicken against the grain.
- Return chicken to bowl. Add spinach, carrot, sprouts and sunflower seeds.
- Toss gently with dressing, and season to taste with PeachDish Salt.
- Divide salad between 2 plates, and enjoy!
