On Jan. 23, episode three of "What’s Cooking Hawaii" (7 p.m. Wednesdays, KFVE) spotlighted a dish from the Kahala Nui Chicken Recipe Contest, which featured creations by Kapiolani Community College students. Shianti Leighton and Vaneza Lyn Agustin came up with the recipe below.
For more recipes, go to culinary.kcc.hawaii.edu Opens in a new tab and click on "events."
LEMON GARLIC CHICKEN WITH RED CABBAGE, EDAMAME AND BUTTERNUT SQUASH
6 ounces boneless, skinless chicken breast
4 cloves garlic, minced
Kosher salt and black pepper, to taste
1/4 cup olive oil, plus more as needed
Juice of 2 lemons, divided
3/4 cup butternut squash, in 1/2-inch cubes
1 teaspoon thyme
1/4 cup small-dice red onions
2 cups thinly sliced red cabbage
1/2 cup edamame
1/2 cup chicken stock
1 teaspoon lemon zest
Preheat oven to 350 degrees. Rub chicken with garlic; season with salt and pepper. Place in shallow dish and mix with olive oil and juice of 1 lemon. Marinate 15-20 minutes.
Toss butternut squash with olive oil, salt, pepper, and thyme. Roast in oven 5 minutes.
On medium-high, heat more oil in pan and sauté onions. Add cabbage and season with salt and pepper. Cook until cabbage is soft.
Meanwhile, bring pot of salted water to boil. Blanch edamame until warmed through; strain.
Remove cabbage mixture from pan. Set aside.
Coat pan with more olive oil and sear chicken on both sides.
Add stock, lemon zest and remaining lemon juice to pan and simmer until chicken is cooked through. Reserve liquid in pan.
Plate red cabbage in a mound and layer edamame, then butternut squash, on top. Slice chicken and layer on top of vegetables. Spoon liquid from pan over mound. Serves 2.
Nutritional information unavailable.
