Your budget-friendly plan to stop feeling gross after the holidays . Five recipes, one grocery list, and step-by-step photos.
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Day 1: Brown Rice Bowl with Ginger-Lime Chicken and Bok Choy
recipe by Teri Tsang Barrett
SERVES 2
INGREDIENTS
½ cup brown rice
Kosher salt
3 tablespoons fresh lime juice (basically the juice of 1 lime)
5 tablespoons extra-virgin olive oil
¾ pound skinless, boneless chicken thighs, cut into bite-size pieces (2-3 thighs)
2 heads baby bok choy
4 scallions, thinly sliced (about ¼ cup)
1 clove garlic, minced
1 teaspoon grated ginger (about ½-inch piece)
PREPARATION
1. Prepare the rice according to package directions, or just bring 1 cup water, the rice and ½ teaspoon salt to a boil in a small saucepan. Stir once, then lower the heat to a simmer, cover and cook until the water is absorbed and the rice is al dente, about 50 minutes.
2. In a large resealable plastic bag, combine the lime juice and 3 tablespoons olive oil with a large pinch of salt. Add the chicken, seal the bag, then massage the bag to coat the chicken. Refrigerate, massaging the bag once more halfway through, 20 minutes.
