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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.

Source: EatingWell Magazine, January/February 2017


Ingredient Checklist


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

  • 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

1 chicken leg & about 1 cup bok choy each
325 calories; protein 38.4g; carbohydrates 4.3g; dietary fiber 2.3g; sugars 1.9g; fat 16.8g; saturated fat 4.1g; cholesterol 184.1mg; vitamin a iu 9580.6IU; vitamin c 58.5mg; folate 100.8mcg; calcium 227.6mg; iron 4mg; magnesium 58.8mg; potassium 1219.5mg; sodium 508.9mg.

1 vegetable, 5 medium-fat meat, 1/2 fat