When it comes to cancer fighters, it’s hard to beat the antioxidant powerhouse of matcha green tea. Made from stoneground tea leaves, matcha is a potent blend of vitamins, minerals, amino acids and antioxidants up to ten times stronger than that of green teas simply derived from the leaf!
What does this mean for you? Maximum consumption of anti-cancer catechins that keep you alert, yet calm.
Brewing a cup isn’t the only way to enjoy this bold ingredient. It feels innately right to cook with it too! Matcha gives foods a vibrant blast of flavor, yet is subtle and simplistic, easy on the digestive system, and lends an aroma and smooth earthy flavor that sets a dish apart.
This recipe for green tea poached chicken, prepared over a lentil and forbidden rice salad was created out of my desire to use traditional and simple cooking methods, yet enrich the flavors and nutrient density with matcha. I find it to be one of those recipes perfect for when you’re looking to prepare for the week ahead. Make a batch and you have a healthy lunch ready to go that will keep you focused and alert come Monday!
Green Tea Poached Chicken over Lentils & Forbidden Rice
Serves 2-3
Ingredients:
Poached Chicken:
6 cups filtered water
1 T matcha green tea powder
1 medium onion, sliced thin
1 clove garlic, crushed
1 2-inch piece peeled ginger, chopped
2 organic boneless skinless chicken breasts
Sea salt and freshly ground pepper
Rice Salad:
½ cup black forbidden rice
½ cup lentils (any color, they’ll turn black anyway!)
2 cups green tea chicken stock (reserve from above)
1 chinese eggplant,cleaned and cut into 1 inch cubes
½ bunch dinosaur kale, cleaned and finely chopped
¼ cup pistachio nuts, chopped (or any nut of your choice)
¼ cup chopped dried apricot or persimmon (or dried fruit of your choice)
1 lemon, juiced
3 T organic olive oil
Directions:
Add Matcha green tea to water and stir well. Add mixture to a medium pot and bring to a soft boil. Lower heat and add onion, garlic, ginger, salt and pepper, bring to a simmer and add raw chicken. Gently simmer until the chicken is cooked through and a thermometer inserted into the thickest part reads 160 degrees. When chicken is fully cooked, remove from poaching liquid; strain liquid into a container and reserve 2 cups, discarding the solids.
Place the 2 cups of reserved green tea/chicken stock in a medium pot. Add the lentils and rice, olive oil, 1 teaspoon of salt, and black pepper. Bring to a boil, cover, and reduce to a simmer. Cook until all liquid is absorbed and rice is cooked through, about 25-30 minutes. Remove from heat and let stand 10 minutes until water is completely absorbed.
Meanwhile, preheat oven to 375. Cube eggplant and toss with 1 T of olive oil and a sprinkle of salt and pepper. Place on baking sheet and roast in oven until soft and slightly browned on the outside (approx. 20-25 minutes). When finished, set aside and allow to cool.
While rice and lentils steam and eggplant roasts, prepare remaining vegetables for rice salad. Place the chopped kale in a medium serving bowl, add lemon juice and 2 T olive oil and gently massage kale. Add pistachio, dried fruit, along with rice, lentils, and eggplant. Stir well to distribute olive oil and add additional olive oil and salt and pepper as needed.
Slice chicken and serve over top of rice salad. Top with a squeeze of lemon. Enjoy warm or chilled!
