Page 108 - Food Network Magazine ( PDFDrive )_Neat

Weeknight
Cooking

LOW-
CALORIE
DINNER

Chicken
READERS’ CHOICE
breasts
are your favorite
part of the bird.
Second place:
GRILLED SESAME chicken thighs MEXICAN TORTILLA PIZZAS
CHICKEN LETTUCE CUPS (see page 110). WITH CHORIZO
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

¼ cup low-sodium soy sauce 2 tablespoons extra-virgin olive oil
¼ cup rice vinegar 8 ounces fresh chorizo, casings removed, crumbled
3 tablespoons toasted sesame oil 4 8-inch flour tortillas
1 tablespoon grated peeled fresh ginger 1 16-ounce can refried beans
½ teaspoon Chinese five-spice powder 1 cup shredded Oaxaca or mozzarella cheese (about 4 ounces)
1½ pounds chicken cutlets (about 5) 3 ounces mâche lettuce or arugula
2 small eggplants (about 12 ounces), sliced ½ inch thick ½ cup fresh cilantro
1 pint grape or cherry tomatoes, halved 3 radishes, thinly sliced
3 scallions, thinly sliced 1 red jalapeño pepper, sliced (remove seeds for less heat)
½ cup fresh cilantro and/or mint, roughly chopped Juice of 1 lime
2 to 3 small heads Bibb or Little Gem lettuce, leaves separated Kosher salt
⅓ cup peanuts or cashews, roughly chopped 1 avocado, diced
⅓ cup Mexican crema or sour cream
1. Preheat a grill to medium high. Whisk the soy sauce, vinegar,
2 tablespoons each sesame oil and water and the ginger in a large 1. Preheat the oven to 400˚. Heat 1 tablespoon olive oil in a large
bowl. Remove ¼ cup of the dressing to a medium bowl; set aside. nonstick skillet over medium heat. Add the chorizo and cook, stirring
Whisk the five-spice powder into the large bowl and add the chicken; occasionally, until browned, about 4 minutes. Remove the chorizo
toss to coat and set aside to marinate, 10 minutes. to a plate with a slotted spoon. Transfer all but 1 tablespoon of the
2. Meanwhile, brush the eggplant slices on both sides with the drippings to a small bowl; stir the remaining 1 tablespoon olive oil
remaining 1 tablespoon sesame oil. Grill until well marked and into the bowl (reserve the skillet). Divide the tortillas between
tender, 3 to 4 minutes per side; transfer to a cutting board 2 baking sheets and brush the tops with the drippings mixture.
and let cool slightly. Roughly chop the eggplant and add it to Bake until the tortillas are crisp and lightly golden, about 5 minutes.
the bowl with the reserved sesame dressing. Add the tomatoes, 2. Heat the skillet with the reserved 1 tablespoon drippings over
scallions and herbs; toss to coat. medium-high heat. Add the refried beans and cook, stirring,
3. Remove the chicken from the marinade, letting the excess until warm and spreadable, about 2 minutes. Spread the beans
drip off. Grill until well marked, 3 to 4 minutes, then flip and over the tortillas and sprinkle with the chorizo and cheese. Bake
continue grilling until cooked through, about 2 more minutes. until the cheese melts, about 5 minutes.
Transfer to a cutting board and let cool 5 minutes, then slice. 3. Meanwhile, combine the lettuce, cilantro, radishes, jalapeño and
4. Serve the chicken and eggplant salad in the lettuce leaves with lime juice in a large bowl; season with salt and toss. Top each tortilla
the eggplant salad; top with the nuts. with the salad, avocado and crema.
Per serving: Calories 410; Fat 19 g (Saturated 3 g); Cholesterol 95 mg; Per serving: Calories 630; Fat 40 g (Saturated 13 g); Cholesterol 70 mg;
Sodium 660 mg; Carbohydrate 16 g; Fiber 6 g; Sugars 7 g; Protein 46 g Sodium 970 mg; Carbohydrate 42 g; Fiber 11 g; Sugars 3 g; Protein 24 g

102 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016