Thursday, January 22, 2015

Curry Chicken with Mango Chutney

2 chicken breasts
1 tbsp curry powder 
1/4 tsp salt
1/2 tsp black pepper
1 tbsp olive oil 
1/2 cup nonfat greek yogurt
1/4 cup mango chutney (find in the Asian food aisle of the grocery store)
3 tbsp sliced green onions
1 package naan bread (find in the fresh bakery section of the store)
Mixed greens

1. Put chicken on a cutting board and cover with plastic wrap. Pound it with a mallet or heavy glass to about 1/2 inch thick. 
2. Combine curry powder, salt and 1/4 tsp pepper and cover the chicken with the mixture on both sides. 
3. Put a little oil in a skillet, cook the chicken breasts a few minutes on each side until done. Then let it rest a few minutes. When ready to serve, slice into strips. 
4. In a small bowl, combine yogurt, chutney, green onions and 1/4 tsp pepper. 
5. Place naan in oven at 400 degrees for a few minutes to get it warm. Cut it in half lengthwise. 
6. To make a sandwich, take a half of the naan, spread some sauce on it, place some pieces of chicken and mixed greens on it and fold in half. 

Honey Sriracha Chicken!

3-4 chicken breasts
1/3 cup + 1 tbsp Corn starch
1 cup water
2 tbsp Sriracha 
5 tbsp low sodium soy sauce
1 tbsp minced garlic
1/4 cup sugar OR (to make it healthier 2 tbsp agave + 1 tbsp molasses)
2 tbsp honey 
Brown rice 
Favorite Veggies

1. Dice up chicken into bite sized pieces and put into a large Ziploc with 1/3 cup corn starch. Shake it up to coat. 

2. In a saucepan, mix the water, Sriracha, sugar (agave/molasses), soy sauce, garlic, honey. 

3. Bring to a boil. Meanwhile mix 1 tbsp water with 1 tbsp corn starch. Add to the sauce to thicken and remove from heat. 

4. In a large skillet, heat up your favorite veggies, set aside. 

5. Put a little oil in the skillet and add the chicken. Cook until cooked through. 

6. Cook the rice according to package directions. 

7. Pour the sauce into the pan with the chicken so that everything is heated up. 

8. Assemble your meal! Rice, veggies, chicken and sauce!