Marisa's Healthy Kitchen

This may not be the prettiest dish but it smelled super great and Michael really enjoyed the flavors! I would suggest slicing the chicken afterwards to make a prettier presentation. The bok choi cooks quick so put it on right after you get the chicken on the grill. You could also substitute the bok choi with other Asian greens to compliment the flavors of the chicken or to eat on their own as a vegetarian dish. I love bok choi, especially in the summer when they are so strong and a beautiful green!

Herb-Grilled Chicken Breasts, Thai Style
Recipe adapted from July 1998 Bon Appétit

• 1/3 cup finely chopped fresh basil
• 1/3 cup finely chopped fresh mint
• 1/3 cup finely chopped cilantro
• 3 tablespoons finely chopped peeled fresh ginger
• 4 garlic cloves
• 1 1/2 tablespoons tamari
• 1 1/2 tablespoons fish sauce (nam pla)
• 1 1/2 tablespoons canola oil
• 1 1/2 tablespoons (packed) dark brown sugar
• 1 teaspoon Sriracha or 1 hot chili chopped
• 6 skinless boneless chicken breast halves (about 2 1/2 pounds total)

1. Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.
2. Arrange chicken in 13 x 9 x 2-inch glass dish. Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally.
3. Set grill to medium-high heat. Grill chicken until cooked through, about 5 minutes per side. Transfer to plates and serve.

Bok Choi Stir-Fry

• 1 medium bunch of bok choi
• 3 tablespoons peanut or sesame oil
• 4 cloves garlic, chopped
• 1/4 teaspoon salt
• 1 teaspoon Sriracha or 1 hot chili chopped

1. Clean and wash the bok choi carefully. (There tends to be dirt caught under the leaves)
2. Cut into 3 inch pieces
3. Heat the oil in a wok or large pot and add the garlic, salt and Sriracha and stir for about 1 minute
4. Add the greens and stir until the greens go limp but the stems are still crunchy about 4 minutes.
5. Add salt to taste