Saturday, April 16, 2011

Middle Eastern Skillet Chicken

Since I am trying to combine Simply Filling Weight Watchers with the Belly Fat Cure (counts sugar), I am using a low carb cookbook this week.

I have included the directions for skillet cooking. I will probably be making this in my rice cooker, with the rice at the same time.

Middle Eastern Skillet Chicken (Monday 4/18)

3 boneless skinless chicken breasts
3 tablespoons olive oil
1 medium onion, chopped
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 tablespoon freshly grated ginger
1 can diced tomatoes (14.5 counces)
2 cloves garlic, crushed
1 cup chicken broth

1 - Cut the chicken breasts into cubes. Heat the olive oil over medium heat in a heavy skillet, and add the chicken and onions.
2 - Saute for a couple of minutes, then stir in the coriander, cumin cinnamon, turmeric and pepper. Cook until the chicken is white all over.
3 - Add the ginger, tomatoes, garlic and broth; stir. Cover, turn the burner to low and simmer for 15 minutes.

Yield: 3 servings, each with 14 grams carbohydrates and 1 gram of fiber, for a total of 13 grams of usable carbs and 26 grams of protein (270 calories per serving)

I will probably serve this over brown rice.

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