Low Calorie Tandoori Inspired Chicken Food

CHICKEN TANDOORI RECIPE

Steps:

• In a mixing bowl, combine all the marinade ingredients. Whisk until smooth.
• Add in the chicken and stir until evenly coated on all sides. Allow the chicken to marinate for at least 1 hour to overnight in the fridge.
• Before cooking the chicken, take it out of the fridge and allow it to get to room temp, about 30 min should be enough.
• Heat a large heavy-bottom pan or a grill over medium-low heat. Lightly oil with some olive oil to prevent the chicken from sticking.
• Cook the chicken for 6 minutes per side, or until cooked through.
• Serve over cooked basmati rice with cilantro and lemon wedges if desired. Enjoy!

QUICK AND HEALTHY TANDOORI CHICKEN

Steps:

• Place the chicken breasts between two pieces of plastic wrap and pound them to just under 1/2 inch thick all over.
• Whisk together the yogurt, lemon juice, curry powder, ginger, garlic and 1 teaspoon salt in a medium bowl. Cut 5 shallow diagonal slits on both sides of each chicken breast. Add the breasts to the bowl with the yogurt mixture and toss to coat; let stand at room temperature for 15 minutes.
• Preheat the broiler and position a rack 4 inches from the heating element. Line a baking sheet or skillet with foil.
• Remove the chicken from the marinade and discard the marinade. Place the chicken on the baking sheet or in the skillet. Broil the chicken, flipping the chicken halfway through, until it is firm, charred in spots and has no visible pinkness inside, 10 to 12 minutes. Let cool for a few minutes. Sprinkle with the cilantro and serve with rice and roasted cauliflower or your favorite vegetable.

LOW CALORIE TANDOORI INSPIRED CHICKEN

Steps:

• Add the garlic, lemon juice, ground pepper, paprika, cumin and ginger to the kefir/yogurt, stir until well mixed.
• Separate 1/2 to 1 cup from the mix. Save the rest to use for topping when finished cooking. Marinate the chicken in the refrigerator for at least 1 hour. Make sure to turn to coat all sides evenly.
• Grill: Until cooked, juices will run clear.
• Oven: Preheat to 425 degrees, cook until finished, about 20 minutes.
• Serve over sliced cucumbers, use remaining kefir/yogurt mix to drizzle over the chicken and cucumbers.

LOW FAT CHICKEN TANDOORI CHUTNEY & BANANA PIZZA

Steps:

• Cut chicken into slices; place in ziploc bag to marinate overnight.
• Combine 1st 7 ingredients; combine with chicken in ziplock bag.
• NOTE: Omitted salt from recipe suggested; feel free to add 1/4 teaspoons.
• On wholegrain tortilla, spread chutney as a base, sliced chicken, banana sliced thinly, handful of rocket, crumbled feta and top with coriander.
• On flat tray lined with al foil, place pizza into oven for about 10 - 12 minutes until feta turns light brown.
• ENJOY!
• NOTE: You will not use 150g of sliced chicken on one tortilla; can use up to 450 g of sliced chicken re the marinade.
• NOTE: I used vanilla no fat yogurt for extra taste and smoked hungarian paprika as well as HOT Bengal chutney (store bought).

LOW CALORIE BISTRO CHICKEN

Steps:

• HEAT oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally.
• Stir in tomatoes, dressing and tomato paste.
• ADD chicken; cover. Reduce heat to medium-low. Simmer 12 minute or until chicken is cooked through.
• SPRINKLE with cheese and bacon; simmer, uncovered, 5 minute or until cheese is melted.