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Roast Chicken Breast with a Mint Ginger Hoisin Crust served with Stir-Fried Sugar Snap Peas, Infused Carrot Risotto and Soy Scallion Mandarin Oranges

Yield: 2 portions

Ingredients:

Chicken Breast:
(2) 6 ounce chicken breasts, skinless, boneless
1 Tablespoon mint leaves, chopped
1 teaspoon ginger root, peeled and minced
1 ounce hoisin sauce

Carbohydrates:
½ pound sugar snap peas, cleaned
cracked black pepper to taste
½ cup Arborio rice
1 pint fresh carrot juice (freshly juiced or store-bought variety)
1 teaspoon The Body Gourmet™ Carrot Pineapple Passion Healthy Spice Blend (optional)

Soy Scallion Mandarin Oranges:
1 orange, peeled and segmented
1 Tablespoon soy sauce, low sodium
1 ounce scallions, washed and slivered

Method:

Preheat: Preheat oven to 400 degrees.
Carrot Risotto: Add the Arborio rice and 4 ounces carrot juice to a saucepan. Place on stove and cook over moderate to high heat. Using a wooden spoon, continuously stir the risotto, allowing the juice to infuse into the rice grains. When pan becomes dry, add another 4 ounces of carrot juice. Repeat this procedure until all of the carrot juice has absorbed into the rice. The grains become soft and tender, but not sticky. While making the risotto, simultaneously prepare the stir-fried snap peas and the oranges.
Chicken Breasts: Mix mint leaves, ginger and hoisin in a bowl unti well-distributed. Coat chicken breast thoroughly. Sear chicken breasts in a hot, nonstick pan until golden brown on the bottom. Turn breasts over and place entire pan in the oven. Roast for 4 to 6 minutes, depending upon the thickness of the breasts. Before serving make sure that there are clear liquids exceeding out of the chicken when sliced. This is the easiest way to detect proper doneness.
Sugar Snap Peas: Heat a nonstick sauté pan until hot. Add sugar snap peas and sauté over high heat for 30 seconds. Add water and steam, allowing the liquid to be absorbed. This is a quick steam method which enables most of the nutrients to be retained.
Soy Scallion Mandarin Oranges: In a mixing bowl, add orange segments, soy sauce and scallions. Mix well.
To Serve: Place a bed of carrot risotto in the center of each plate. Surround with sugar snap peas and top risotto with the chicken breasts. Top chicken breast with soy scallion mandarin oranges. Enjoy!

Nutritional Value Per Portion —
Calories: 575 Protein: 59.4g Carbohydrates: 69.8g Fat: 5.3g