This is a very easy recipe for 2, using ginger and turmeric.
Ingredients:
- 8 ounces chicken breast: boneless and skinless
- 1/2 cup plain, low-fat yogurt
- 2 tsp chopped garlic
- 2 tsp ginger root, chopped
- 1 tsp ground cumin
- 1 tsp fresh mint or coriander, chopped (optional)
- 2 cups chunk pineapple or mardarin orange slices (if canned in juice, then drain)
- 2 cups organic baby spinach leaves
Instructions:
1. Marinade:
- Mix yogurt well with garlic, ginger, spices and fresh mint
- Cut chicken into fairly large chunks, about 5-6 pieces for each chicken breast
- Soak the chicken pieces in yogurt mixture, turning over to make sure all parts are coated
- Marinade, and let chicken sit in the marinade in the fridge for 1-2 hours
2. Preheat the broiler
- Meanwhile, place the chicken pieces in a lightly-oiled, shallow baking pain
- Best if pan is at least 10 inches from the broiler and broil for 5 minutes
- Turn chicken pieces over, add the pineapple or mandarin orange slices and broil for another 5 minutes
3. Wilt the spinach: Put spinach leaves in a saucepan with 1/4 cup of boiling water. Cover tightly and steam for 3 minutes. Drain. Serve this colorful chicken and fruit on a bed of spinach.
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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