Yum Yum Spinach Salad with Korean Grilled Chicken

Dear: all

So ... my friend and I had a conversation several day ago and he said: why dont i put nutritional value on my recipes since...i have been doing this for a while now ( I major in Food and Nutrition in Ryerson--> which makes people think I am a fussy nutrionist and picky eater ) 

 Well thats not true if thats since thats just a typical stereotypes about my folks.  

We : the nutrition students are just like normal dudes... me...in particular love food too much to give up some of the bad ones for a cup of celery sticks everyday.  hahhhaa... afterall quoting from 4 years of studying i learn that  MODERATION and VARIETY  are the keys, and there is no food that can make us Lesser of a person or a better person. Its just the overall diet that counts!

 So today I decided to make some delicious meal. I actually did not plan this meal at all : as always. I opened  my fridge and these were  the lists of  ingredients  that had potential in mind:

• thawed  chicken breast 
  
• baby spinach and cherry tomatoes-
  
• english cucumber
• some red onions

i decided to play around with them since Iam so stressed out with  exam. Cooking should be a coping channel for me.

VA Voommmmmmmmmmmm 1 hour later I feel sooooooo much better already. Odd but the feeling was like a life after all nite karaoke. lOL i loveeeeeee it.

Oh  just in case  you want to try this recipe:

I marinated the chicken in:

•  4 tbsp Wochestershire sauce
  
• 2tsp  brown sugar
  
• 1tbsp of soy sauce
  
• 1tsp of dijon mustard
•  2 cloves of garlic chopped
  
•  dash of paprika
  
•  dahs of pepper
  
•  dash of salt
  
•  sprinkle of olive oil to moisten the chicken

You can marinate this over night to let the chicken absorb all the goodness, or right before you cooking it. The trick is to layer the flavor. You can do this by coating the chicken with the marinate several times during cooking. This will give a nice shiny gloss and richer flavor to the chicken. Put the chicken in a rack where you can hold the dripping juice. Grilled it  at 350F for 25 minute ( keep an eye on your chicken )don't overcook it will taste like your winter tire. Make sure use the meat thermometer to reach  74 celcius internal temprature to know the chicken is done. 

Toss in some spinach and baby tomatoes also some english  cucumber in a plate. You can opt for the Chicken dripping as the dressing and garnish with squeeze of lemon juice, or you can simply make a dressing with ingredients we used before in the marinate, olive oil, some worchestershire sauce, a little salt and pepper. 

There you go...have a tailored meal the way you like it. As i mentioned before Moderation and Variety are the keys, so eat smart & choose wisely!

 Eat smart!

passion + patience

* Gastrobutterfly*

a food to your soul