Broccoli and other cruciferous vegetables (cauliflower, Brussels sprouts, kale, cabbage) increase the liver’s capacity to detoxify cancer-causing compounds. Just 2 1/2 cups (625 mL) of broccoli a week is all you need to reduce your risk of several cancers, particularly those of the breast and prostate.
2 tbsp (25 mL) sesame oil
2 cups (500 mL) yellow bell pepper, sliced
2 cups (500 mL) broccoli, chopped
4 green onions, chopped
1 lb (500 g) baby bok choy, chopped
1 tbsp (15 mL) sesame seeds
2 boneless, skinless chicken breasts (approximately 4 to 5 oz, or 125 to 150 g, each), cooked and sliced
1. In a non-stick skillet, heat oil over medium-high heat. Add bell pepper, broccoli and green onions and cook, stirring occasionally, until lightly browned.
2. Lower heat and add bok choy. Stir well. Cook only until bok choy has wilted and the thicker, white ends are still somewhat crisp. Add sesame seeds and stir.
3. Divide between two plates and top each with chicken.