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In this healthy chicken recipe, dried Chinese Lapsang Souchong tea lends a smoky flavor to the meat. Look for it near other teas or in the bulk section. Grind it in a spice grinder before using. Serve with steamed brown rice or rice noodles drizzled with sesame oil.

Carolyn Malcoun
Source: EatingWell Magazine, January/February 2017
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Ingredients

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Directions

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  • Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.

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  • Combine tea with 1/4 teaspoon salt and pepper in a small bowl. Rub about two-thirds of the mixture under the chicken skin, then rub the rest on the skin. Place the chicken on the prepared pan.

  • Roast the chicken until an instant-read thermometer inserted in the thickest part without touching bone reaches 165 degrees F, 25 to 35 minutes. Let rest on the pan for 5 minutes.

  • Meanwhile, heat oil in a large flat-bottom carbon-steel wok over medium-high heat. Add bok choy whites and cook, stirring frequently, until tender, 8 to 10 minutes. Add bok choy greens and cook, stirring frequently, until wilted, 3 to 4 minutes more. Stir in the remaining 1/4 teaspoon salt.

  • Pile the bok choy on a serving platter and top with the chicken. Scrape the chicken drippings into a small bowl and stir in scallion; drizzle over the chicken and bok choy.

Nutrition Facts

325 calories; protein 38.4g 77% DV; carbohydrates 4.3g 1% DV; exchange other carbs 0.5; dietary fiber 2.3g 9% DV; sugars 1.9g; fat 16.8g 26% DV; saturated fat 4.1g 20% DV; cholesterol 184.1mg 61% DV; vitamin a iu 9580.6IU 192% DV; vitamin c 58.5mg 98% DV; folate 100.8mcg 25% DV; calcium 227.6mg 23% DV; iron 4mg 22% DV; magnesium 58.8mg 21% DV; potassium 1219.5mg 34% DV; sodium 508.9mg 20% DV.

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