Ingredients

Asian Chard Wrap

  • 4 large rainbow chard leaves
  • 1 carrot, shredded
  • 1 red bell pepper, thinly sliced
  • 4 cups napa cabbage, shredded
  • 1/2 cup green onions, chopped
  • 2 tablespoons mint, chopped
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons basil, chopped
  • 1/4 cup chopped peanuts

Chicken

  • 2 boneless skinless chicken breasts
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 teaspoons ginger, minced
  • 2 teaspoons garlic, minced

Steps

Asian Chard Wrap

  1. Blanch chard in boiling water. Remove and lay out on a paper towel.
  2. In a large bowl, mix shredded chicken, veggies and herbs. Add about 1 cup of the mixture to the center of each leaf. Fold ends in and roll up.

Chicken

  1. Preheat oven 375 degrees.
  2. Place chicken in a baking dish. In a bowl, mix soy sauce, honey, ginger and garlic and pour over chicken. Cover with foil and bake 20 to 25 minutes until chicken is cooked through. Remove and shred chicken.