Lunch: Mustard-Glazed Chicken with Arugula and Bok Choy

Chef Way Takashi Yagihashi glazes chicken legs in a mustard sauce; on the side are buttery bok choy and a generously dressed salad. For a healthier option, use chicken breasts instead of legs, cook the bok choy in a minimal amount of oil (no butter), and

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Mustard-Glazed Chicken with Arugula and Bok Choy

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

4 tsp. dry mustard powder
4 tsp. water
1/2 tsp. mirin
1 1/2 tsp. low-sodium soy sauce
3/4 tsp. sugar
1/4 c. canola oil
4 skinless, boneless chicken breast halves
Salt and freshly ground pepper
2 medium heads of bok choy
1 tbsp. rice vinegar
1 bag baby arugula

Instructions

Preheat the oven to 425 °. In a bowl, stir the mustard with the water, mirin, 1 teaspoon of the soy, and 1/2 teaspoon of the sugar.
In an ovenproof skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and cook over high heat until golden, 2 minutes. Flip the chicken and brush with the mustard; transfer to the oven and roast for 8 minutes, or until cooked through. Transfer the chicken to a cutting board and let rest for 5 minutes; slice. Wipe out the skillet.
Meanwhile, steam the bok choy for 5 minutes. Drain; pat dry. In the same skillet, heat 1 tablespoon of the oil. Add the bok choy cut side down and cook over high heat, turning once, until browned, 3 minutes. Transfer to a platter; season with salt and pepper. Arrange the chicken over the bok choy.
In a bowl, whisk the vinegar with the remaining oil, soy sauce and sugar; season with salt and pepper. Add the arugula and toss; arrange over the chicken and serve.

Add a review for Mustard-Glazed Chicken with Arugula and Bok Choy