Ingredients
- 1 Tbsp Dr. Sears' Zone Extra Virgin Olive Oil - divided
- 1/4 cup Pine nuts
- 12 oz Ground chicken breast
- 3 Tbsp Fresh garlic - minced
- 3 Tbsp Fresh ginger root - minced
- 1 Tbsp Thai Kitchen Fish Sauce
- 1/3 cup Hoisin sauce
- 1/4 cup Fresh cilantro - minced
- 1/2 tsp Sesame oil
- 24 to 30 Belgian endive leaves
- 2 cup Broccoli - steamed
- 2 Pears (1/2 ea)
- 1 cup Raspberries (1/4C ea)
Nutrition
Calories
325
Carbohydrates
37g
Fat
11g
Fiber
9g
Protein
28g
Instructions
- In a pan large enough to hold all the broccoli heat 1 inch of water to a boil. Add broccoli and cook to your desired firmness. We like 10 minutes.
- Heat 1 teaspoon of olive oil in large skillet on medium-high heat. Add pine nuts; cook and stir until golden brown.
- Remove from skillet and set aside.
- Heat the remaining 2 teaspoons of oil in the same skillet on medium-high heat. Add chicken and stir fry until browned.
- Remove any excess liquid from the skillet.
- Add garlic, ginger and fish sauce; stir fry 2 minutes. Remove from heat.
- Stir in hoisin sauce, cilantro and sesame oil. Cool slightly.
- Stir in pine nuts.
- To serve, divide chicken mixture among endive leaves.
- Chop the pears and divide among 4 bowls, top with raspberries.
Zone Products In This Recipe:
