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I was so super excited to see plums at the grocery store. I hadn't eaten plums in years. I think I was still a teenager the last time I ate a plum. That's just not acceptable. Despite the fact my grocery store didn't carry plum jam, I was determined to make this for dinner. I instead used raspberry jam and it was still quite good. I think plum jam would have tied in with the flavors better, but hey you do whatchya can.
I found this recipe in the recent issue of Cuisine Tonight and the focus of this issue was grilling. My amazing chef friend A Mama with Flavor turned me on to cooking magazines as a source of inspiration and I'm so happy she did!
What I really like about this magazine is it provides nutritional value. So you know that the food you're making not only tastes good, but is healthy too!
Next time you grill, try this out :) *adapted slightly from Cuisine Tonight Grilling
4 boneless, skinless chicken breasts
2 tablespoons sesame oil
1 teaspoon kosher salt
Juice of half a lime
Savoy cabbage (I used prewashed/bagged coleslaw cabbage)
1/2 cup plum jam
2 tablespoons brown sugar(light)
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teasponn chili garlic sauce
1 teaspoon five spice powder
salt to taste
To make the chicken:
Preheat grill to medium high; brush grill with oil to help prevent sticking
In a large resealable plastic bag combine chicken, sesame oil, teaspoon of salt and lime juice. Seal bag and toss chicken to coat.
In a small saucepan over medium heat combine jam, brown sugar, vinegar, soy sauce, chili garlic sauce, five-spice powder and salt. Bring to a boil then reduce heat to low. Cook glaze for 2-3 minutes the set aside.
Grill chicken about 5-6 per side or until chicken has an internal temperature of 165 degree F. Once chicken is cooked through dip breasts in glaze using tongs. Place chicken back on grill to carmelize the glaze (about 2 minutes).
Remove chicken from grill and place on top of shredded cabbage. Top each serving with plum salsa.
Per serving(without salsa) 266 cal; 5g fat (1g sat); 82 mg chol; 515 mg sodium; 20g carb
To make the plum salsa you'll need:
2 medium plums diced
1/4 cup diced red onions
2 tablespoons minced fresh basil
1 tablespoon fresh lime juice
drizzled of honey
In a bowl combine all ingredients. Drizzle honey to taste over salsa and stir mixture lightly. Serve immediately or make up to one hour in advance and chill in fridge.
Per 1/4 cup: 29 cal; 1 g fat(0g sat);omg chol;2mg sodium;0mg fiber; 0g protein