Do you know what carotenoid‘s are, and they do for you? They are antioxidants that make vitamin A, reduce inflammation in the body, and also protect your heart, help with pre-mature aging, and they are great for savaging free radicals. Most of the carotenoid’s offer ample cancer prevention.
There are over 30 different members of the carotenoid nutrient family. There are only two vegetables, will actually fruits that have 2/3 of these carotenoids in their flesh. They are tomatoes and sweet bell peppers.
Bell peppers have been found to be a valuable source for healthy skin, as well as giving elasticity to your collagen, because of the sulfur compounds they contain.
As for the ginger root it contains vitamins A, C, E, B-complex, and minerals such as magnesium, phosphorus, sodium, iron, zinc, calcium, beta-carotene and high in potassium. Because of these trace minerals found in this little root, it is good for muscle function, circulation, and cardiovascular care.
Our featured recipe contains red and yellow sweet peppers, plus ginger root, and this is what you need to prepare it:
4 boneless, skinless chicken breasts
2 tbsp. ginger, fresh grated
2 gloves, elephant garlic minced
¼ white onion, sliced into 5 rings
1 red pepper, cut julienned
1 yellow pepper, cut julienned
6 pineapple rings, about ¼ of a fresh pineapple; cut ½ inch thick and diced
Preheat oven 350 degrees
Cook the chicken till it is oblique, no longer pink and is 165 degrees internal temperature. You can choice to BBQ, broil, or bake the chicken breasts.
The illustrations 1 and 2 of this image is not on a BBQ grill, but being cooked in a Pro Nu Wave counter top oven.
After shredding chicken, set aside.
In a large salad bowl mix ginger, garlic, onion slices and peppers; making sure to incorporate well after each addition. Next mix in diced pineapple; add cooled shredded chicken. Pour balsamic vinegar onto chicken mixture and mix in well. Just to let you know this is a cold chicken salad.
It’s optional to sprinkle fresh chopped cilantro over the salad. You could also use parsley if you want, though it doesn’t add or have the distinct flavor that cilantro has. Here we are using kitchen shears to cut cilantro into small pieces and spread out over the salad.
Plate, serve and enjoy!!
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