4 pcs. ROSIE® Organic Boneless Skinless Chicken Breast Filet
1/2 cup soy sauce
1/4 cup white distilled vinegar
4 cloves garlic, crushed
1 tbsp. whole black peppercorns
  4 dried bay leaves
English cucumber, cut into 2-inch rounds
1 tsp. kosher salt
4 tbsp. olive oil
2 tbsp. soy sauce
2 tbsp. lime juice
2 cloves garlic, minced
(1/4-inch) knob ginger, finely grated
1/2 tsp. crushed red pepper flakes
4 cups cooked jasmine rice or prepared cauliflower rice, for serving
2 tbsp. chopped fresh cilantro
onions, sliced thin


1 For the chicken, mix the soy sauce, vinegar, crushed garlic, peppercorns and bay leaves in a small bowl. Combine chicken and marinade in a resealable plastic bag, massaging to evenly coat. Refrigerate for at least 2 hours.
2 For the cucumber salad, combine cucumbers and salt in a large zip-top bag. Smash cucumbers with a rolling pin, breaking into irregular sized shapes. Transfer to a colander and let drain for at least 5 minutes. Toss drained cucumbers, oil, soy sauce, lime juice, garlic, ginger and crushed red pepper flakes in a large bowl until combined. Keep refrigerated until ready to serve.
3 Preheat oven to 375°F. Transfer chicken and marinade to a large Dutch oven. Roast, covered, until sauce slightly thickens, about 15 minutes. Uncover and cook until sauce reduces and coats chicken, about 15 minutes.
4 Garnish chicken with cilantro and green onion. Serve with cucumber salad and cauliflower rice.

Drink Pairing: Sonoma Chardonnay


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