Saturday, August 8, 2009

Chicken Tikka with Baby Spinach and Tomatoes

Chicken Tikka with Baby Spinach and Tomatoes

2 Servings

This is a very easy recipe using ginger and turmeric,
two of my favorite seasonings.

8 ounces chicken breast (one large or two small breasts)
boneless, skinless
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 (preferably organic)
2 cups baby spinach leaves (preferably organic)

1. Preheat oven to 500 degrees F. Place the carrots, celery, and
onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil.
Toss to coat the vegetables. Bake for 10 minutes.

2. Remove pan from oven, add the garlic, and toss again.
Bake for another 10-15 minutes until the vegetables are browned.

3. Remove pan from oven, add 1 cup of water and stir to loosen any
vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for
30 minutes.

4. Season to taste with salt and black or red pepper, and serve
or use as the base for other soups, stews, or pasta dishes.

Nutritional Information:

Per serving:
364 calories
4 g total fat (1 g sat)
54 mg cholesterol
54 g carbohydrate
30 g protein
3 g fiber
128 mg sodium

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