With the decadent holiday season of eating behind us, you’re probably looking to eat lighter and healthier.
Instead of pulling out the salads, try working some warm greens into your meals. For other healthy options to help you get your New Year’s resolutions started, try our Healthy Choice guide at 20minutesupperclub.com.
This week’s meal combines steamed spinach with warm pineapple sauce and chicken to create a delicious sweet and tangy dinner that is perfect for serving to your family casually, or can easily be dressed up for guests.
Similar to an applesauce, the pineapple sauce gets some depth with the addition of jalapeno pepper. The flavours work well with simple broiled chicken and would also be great served with pork. If fresh pineapple is unavailable, drained canned pineapple can be used instead.
To end the meal on a sweet note without the heaviness, try our “Blondie” or Butterscotch bars. Made with walnut and coconut, these heavenly bars are a perfect nutty flavour to finish the night on.
Chicken with Warm Pineapple Sauce and Steamed Greens
Prep Time: 10 Minutes
Cooking Time: 15 Minutes
Recipe Developer: Paula Bowman
â€¢ 3 Tbsp honey
â€¢ 1 Tbsp plus 1 tsp fresh limejuice
â€¢ 1 Tbsp reduced sodium soy sauce
â€¢ 1 tsp olive oil
â€¢ 4 (4oz) chicken breasts
â€¢ 1 1/2 cup diced fresh pineapple
â€¢ 1 tsp finely chopped jalapeno pepper
â€¢ 1/2 tsp kosher salt
â€¢ 1/4 tsp freshly ground black pepper
â€¢ 1 lb spinach, about 2 bunches
â€¢ 1 tsp fresh lemon juice
â€¢ 1 tsp unsalted butter, optional
- 1. Preheat broiler to high. Line a broiler pan or rimmed sheet pan with tinfoil and set aside.
- 2. In a small bowl, combine 1-tablespoon honey, 1-teaspoon limejuice, 1-teaspoon soy sauce and olive oil together and mix well. Transfer chicken to prepared pan, season with salt and pepper and brush each breast with honey mixture. Broil chicken until cooked through and golden brown on top, about 10 to 12 minutes
- 3. Meanwhile, in a blender, combine pineapple, 2-tablespoons honey, 1-tablespoon limejuice, 2-teaspoons soy sauce, jalapeno pepper and salt together. Puree until frothy and smooth. Pour pineapple mixture into a nonstick pan and set over medium-high heat. Cook pineapple mixture, stirring occasionally, until sauce caramelizes and thickens, about 5 minutes. Remove from heat and set aside.
- 4. Meanwhile, set a steamer basket over a pot of boiling water. Add spinach, cover and cook until wilted and tender, about 3 minutes. Remove from steamer basket; add lemon juice and season with salt and pepper. Add butter, if desired. Serve chicken with steamed spinach and warm pineapple sauce as a garnish.
Makes 24-48 bars
Prep Time: 15 Minutes
Cooking Time: 30 Minutes
Recipe Developer: Claire Stubbs
â€¢ 1 cup unsalted butter
â€¢ 4 cup brown sugar
â€¢ 4 eggs
â€¢ 4 Tbsp vanilla extract
â€¢ 2 cup all-purpose flour
â€¢ 2 tsp baking powder
â€¢ 1 tsp salt
â€¢ 1 cup chopped walnuts
â€¢ 1 cup unsweetened, shredded coconut
- 1. Preheat oven to 375Â°F. Line an 11- x 17-inch sheet pan with parchment paper. Tip: Put a dab of butter in each corner of pan to stick paper down and keep it in place.
- 2. In an electric mixer, cream butter and sugar together. Add in eggs one by one and then vanilla.
- 3. Sift together dry ingredients and add to butter mixture, mixing until just combined. Mix in nuts and coconut.
- 4. Spread batter out in pan as evenly as possible. Bake for 15 minutes, rotate 180 degrees and continue baking for another 15 minutes. Do not over bake.
- 5. Cool in pan and then cut into bars or squares.