South Beach Indian Chicken Food

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INDIAN SPICED GRILLED CHICKEN (SOUTH BEACH DIET PHASE 1)



Indian Spiced Grilled Chicken (South Beach Diet Phase 1) image

Make and share this Indian Spiced Grilled Chicken (South Beach Diet Phase 1) recipe from Food.com.

Provided by BlueDoxie

Categories     Chicken Breast

Time 2h58m

Yield 10 serving(s)

Number Of Ingredients 9

3/4 cup nonfat plain yogurt or 3/4 cup low-fat plain yogurt
2 tablespoons fresh lemon juice
4 teaspoons garam masala
2 teaspoons paprika
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
10 (6 ounce) boneless skinless chicken breasts
1 tablespoon vegetable oil

Steps:

  • Whisk together yogurt, lemon juice, garam masala, paprika, salt, black pepper, and cayenne in a small bowl.
  • Divide mixture between 2 large resealable plastic bags.
  • Place 5 chicken breasts in each bag, seal bags, and turn to coat chicken with marinade.
  • Lay bags flat in the refrigerator.
  • Refrigerate at least 2 hours or overnight.
  • Heat a grill or grill pan to medium-high.
  • Remove chicken from bags.
  • Brush grill with oil and grill chicken until cooked through, about 7 minutes per side.
  • Serve warm.
  • * make-ahead: Chicken can be marinated in resealable plastics bags in the refrigerator up to 1 day.

Nutrition Facts : Calories 218.3, Fat 5.9, SaturatedFat 1.2, Cholesterol 109.2, Sodium 270, Carbohydrate 1.9, Fiber 0.2, Sugar 1.5, Protein 37.2

SOUTH BEACH INDIAN CHICKEN



South Beach Indian Chicken image

Make and share this South Beach Indian Chicken recipe from Food.com.

Provided by Abiner Smoothie

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs chicken breasts, boneless and skinless cut into pieces
1 tablespoon canola oil
1 onion, diced
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground ginger
4 cups cauliflower florets
1 (13 1/2 ounce) can light coconut milk
1/2 cup low sodium chicken broth or 1/2 cup water
salt
pepper

Steps:

  • Salt and pepper the chicken breasts. Lightly brown the chicken for 5 minutes over medium-high heat with the oil then set aside on a plate.
  • Reduce the heat to medium-low. Add onion, garlic, curry powder, and the ginger. Cook for 2 minutes. Add the califlower, coconut milk and broth or water. Cover and simmer about 5 minutes until the vegetables are crisp-tender. Add the chicken back and cook until sauce is thickened and reduced (about 5 minutes.

Nutrition Facts : Calories 374, Fat 19.8, SaturatedFat 4.9, Cholesterol 109, Sodium 148.3, Carbohydrate 10.2, Fiber 3.5, Sugar 3.7, Protein 38.7

SOUTH BEACH COCONUT CHICKEN



South Beach Coconut Chicken image

I have not tried this recipe. I got it from Daily Diet Dish Tips. Chicken tends to be a dinnertime staple - it's the number one item people search for on SouthBeachDiet.com. Next time chicken is on the menu, why not try this flavorful, satisfying meal instead of your usual fare? If Bali is the ultimate island, then this dinner is the ultimate Bali taste. Chicken braised in coconut milk (Opor Ayam) is a true classic of Indonesian fare. We did change the chicken to white meat instead of the traditional drumstick or wing. New traditions can sometimes be better than old ones.

Provided by internetnut

Categories     Lunch/Snacks

Time 40m

Yield 2 serving(s)

Number Of Ingredients 17

1 tablespoon extra virgin olive oil
1/2 lb chicken breast tenders
1/2 tablespoon chicken broth
1/2 medium onion, chopped
1 garlic clove, minced
3/8 teaspoon dried cilantro
1/2 teaspoon grated fresh ginger
1/2 teaspoon finely grated lemon peel
1/16 teaspoon ground cumin
1/2 pinch ground turmeric
1/2 cup light coconut milk (no sugar added)
1 tablespoon macadamia nuts, finely ground
1/2 teaspoon sugar substitute
1/8 teaspoon ground red pepper
1/2 tablespoon tamarind paste (available in Indian and specialty food markets)
1 teaspoon water
chopped scallion, for garnish

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.
  • Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin, and turmeric and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and red pepper. Return the chicken to the skillet, cover, and simmer for 10 minutes, or until the chicken is cooked through.
  • Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.
  • In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1/2 cup.
  • Evenly divide the chicken among 2 serving plates. Top with sauce and garnish with the scallion. Recipe from The South Beach Diet® Cookbook.

SOUTH BEACH CHICKEN



South Beach Chicken image

Make and share this South Beach Chicken recipe from Food.com.

Provided by Matt Booth

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup reduced-fat ricotta cheese
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 boneless skinless chicken breast halves
1/2 tablespoon garlic powder
2 tablespoons extra virgin olive oil
1 cup crushed tomatoes
4 slices reduced-fat mozzarella cheese

Steps:

  • Combine the ricotta with the oregano, salt, and pepper. Blend together.
  • Pretreat a large baking dish with PAM or rub the bottom with some olive oil so it doesn't stick.
  • Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes per side. You'll be tempted to move the chicken around but don't for at least 7 minutes, then check to see that it's not burning. Turn it over and do the same on the other side. Place the chicken breasts, side by side, in a lorge baking dish and allow to cool.
  • Preheat the oven to 350°F.
  • Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. You can be liberal. Top each chicken breast with 1 slice mozzarella. Bake for 20 minutes, or until a thermometer inserted in the chicken registers 170°F.

Nutrition Facts : Calories 282.6, Fat 12.9, SaturatedFat 4.2, Cholesterol 86.6, Sodium 539.6, Carbohydrate 5.8, Fiber 1.1, Sugar 3, Protein 34.8

SOUTH BEACH CHICKEN SKILLET



South Beach Chicken Skillet image

This is a quick and easy meal suitable for the South Beach diet on a week night. The amount of spices listed here give the chicken a very mild kick. This is not a hot dish, although you could make it so if you wished.

Provided by _Pixie_

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts, cut into 1 inch chunks
2 teaspoons olive oil
1 clove garlic, minced
2 small onions, peeled and cut into eigths
1 green bell pepper, deseeded and cut into 1 to 1 1/2 inch chunks
1 orange bell pepper, deseeded and cut into 1 to 1 1/2 inch chunks
1 yellow bell pepper, deseeded and cut into 1 to 1 1/2 inch chunks
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 pinch cayenne pepper, to taste
salt and pepper, to taste

Steps:

  • Brush the entire bottom of a large nonstick skillet with the olive oil using a pastry brush.
  • Cook the garlic for about a minute over a medium heat then add the chicken, stirring as required to cook all the sides of the chunks.
  • Sprinkle the paprika, chili powder, garlic powder, and cayenne pepper over the chicken and stir to evenly coat.
  • Add the onion and cook for a minute or two before adding all the peppers.
  • Cook stirring occasionally until the peppers are tender and the chicken is done.
  • Add salt and pepper to taste and stir well to mix.

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