Each week we be bring you new recipes for delicious, nutritious meals, which will help you maintain a healthy lifestyle. This week's recipe:
Chicken Tikka with Baby Spinach & Tomatoes
Makes 2 servings
Ingredients
- 1 large or 2 small boneless, skinless chicken breasts
- ½ cup plain, low-fat yogurt
- 2 tsp garlic, chopped
- 2 tsp ginger root, chopped
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 Tbsp fresh mint or coriander, chopped (optional)
- 2 cups cherry tomatoes
- 2 cups baby spinach leaves
Directions
- Mix the yogurt, garlic, ginger, spices & fresh mint.
- Cut chicken into fairly large chunks, about 5 or 6 pieces for each breast.
- Soak the chicken pieces in the yogurt mixture, turning over to make sure all parts are coated.
- Let the chicken sit in the fridge in the marinade for an hour or two, if possible.
- Preheat the broiler.
- Place the chicken pieces on a lightly-oiled baking pan or piece of tinfoil, and broil for 5 minutes.
- Turn the chicken pieces over, add the cherry tomatoes and broil for another five minutes. (The pan should be at least 10 inches from the broiler.)
- Put spinach leaves in a saucepan with ¼ cup of boiling water.
- Cover tightly and steam for 3 minutes. Drain.
- Serve the chicken and tomatoes on a bed of spinach.
Nutritional Information (Per Serving)
- 364 calories
- 4g total fat
- 1g saturated fat
- 54mg cholesterol
- 54g carbohydrate
- 30g protein
- 3g fiber
- 128mg sodium
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