Avoid dry chicken breasts by using our Quick Broil cooking method—it's a great way to retain the moisture and flavor of chicken when you want to include it as part of your Healthiest Way of Eating. Enjoy this tasty recipe and the health benefits that come from it's wealth of health-promoting nutrients.

Ingredients:

• 2 boneless chicken breasts, skin on
• 5 cups Chinese cabbage, sliced thin
• ½ cup shredded carrot
• ½ cup minced scallion
• ½ cup sliced almonds
• ¼ cup chopped fresh cilantro
• 2 TBS toasted sesame seeds
• Optional: 2 TBS dried hijiki or arame seaweed, soaked in 1 cup warm water and chopped*
• Dressing
• 2 TBS extra olive oil
• 2 TBS soy sauce
• ¼ cup rice vinegar
• 3 TBS honey
• pinch red pepper flakes
• salt & white pepper to taste
• *The safety factors regarding sea vegetables, such as hijiki

1. Preheat broiler. Place a stainless steel (be sure the handle is also stainless steel) or cast iron skillet in the broiler, about 7 inches from the heat source, to get it very hot. Season chicken with a little salt and pepper.
2. If you are using hijiki or arame place it in a small bowl of hot water to soften for about 10 minutes.
3. While pan is heating, thinly slice cabbage, and shred carrot. Carrot is easily shredded in food processor with shredding blade. Otherwise you can shred it by hand, or slice it thin. Chop cilantro and scallion cabbage and carrot mixture. Add sliced almonds. Squeeze excess water from hijiki, chop if needed, and add to salad.
4. When pan is hot, about 10 minutes, remove from broiler, and place chicken in pan, skin side up, and return to broiler. Cook for about 15 minutes depending on thickness of chicken. This is our Quick Broil cooking method. When done and cool enough to touch, remove skin, and cut into bite-size pieces.
5. Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, salt, and pepper. Toss with cabbage mixture and chicken. Sprinkle with sesame seeds. (You can buy sesame seeds that are already toasted.) Serves 4

Healthy Cooking Tips:

Chicken breasts can easily dry out. Leaving the skin on until done and making sure you do not overcook it helps a great deal. The breasts should read 160 degrees F (72 degrees C) on an instant reading thermometer and the juices should run clear. Leaving the skin on while broiling keeps the breast moist and flavorful. It is important to broil the chicken breasts no closer than the 7 inches from the heat as recommended. This will give the breasts a chance to cook throughout without burning on top and drying out. Placing it in a very hot pan seals the bottom and retains more moisture.