Chicken Tikka with Baby Spinach and Tomatoes
Source of Recipe
Suzie
Recipe Introduction
This is a very easy recipe using ginger and turmeric, Two of my favorite seasonings.
List of Ingredients
Chicken Tikka with Baby Spinach and Tomatoes
8 oz chicken breast (one large or two small
Breasts) boneless, skinless
1/2 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)
Recipe
Mix the yogurt well with the garlic, ginger, spices and
Fresh mint. Cut chicken into fairly large chunks, about five
Or six 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 1/4 cup of
Boiling water. Cover tightly and steam for 3 minutes.
Drain. Serve the chicken and tomatoes on a bed of spinach.
Nutrition per Serving:
364 Calories, 4g Total Fat (1g Sat), 54mg Cholesterol,
54g Carbs, 30g Protein, 3g Fiber, 128mg Sodium
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