Grilled Spicy Yogurt Chicken With Spinach
Source:
Optimum Wellness
Serves 4:
Ingredients:
1 pound boneless skinless chicken breasts or thighs
1 cup plain low-fat yogurt
1 1/2 teaspoons ground turmeric
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon pepper
1/2 lemon, juiced
1/2 teaspoon salt
1 pound spinach
2 red bell peppers, cut in thin slices
1 tablespoon olive oil
1/2 lemon, squeezed for juice
1/8 teaspoon sea salt
Directions:
In shallow glass dish mix yogurt, turmeric, cumin, coriander, cardamom, white pepper and lemon juice. Put chicken in dish and saturate with yogurt mixture. Cover mixture with lid or plastic wrap and place in refrigerator and marinate a few hours or overnight. Heat grill to moderate heat, remove chicken from marinade and sprinkle lightly with salt (optional). Grill about 10 minutes, turn and continue cooking about 8 minutes more or until chicken is golden and cooked through
For spinach, add 1 tablespoon olive oil to nonstick skillet and heat to medium high. Add 1 clove minced garlic and sauté for a minute or two. Add bell pepper and saute another few minutes. Add spinach about 1/3 pound at a time and keep stirring until it wilts and you can add more leaves. Squeeze juice of 1/2 lemon on top and sprinkle with a pinch of sea salt if desired. Spinach should be wilted or just barely cooked when you remove from heat.
Divide spinach mixture onto 4 plates and serve chicken on top.
Per Serving: 218 Calories; 6g Fat (24.5% calories from fat); 28g Protein; 15g Carbohydrate; 5g Dietary Fiber; 56mg Cholesterol; 519mg Sodium.
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