Coconut Chicken (South Beach Diet Recipe)
- Number of Servings: 4
Ingredients
2 tablespoons extra virgin olive oil1 pound chicken breast tenders1 tablespoon chicken broth1 medium onion, chopped2 cloves garlic, minced3/4 teaspoon dried cilantro1 teaspoon grated fresh ginger1 teaspoon finely grated lemon peel1/8 teaspoon ground cuminPinch of ground turmeric1 cup light coconut milk (no sugar added)2 tablespoons macadamia nuts, finely ground1 teaspoon sugar substitute1/4 teaspoon ground red pepper1 tablespoon tamarind paste (hard to find, and I didn't use it or calculate it in the nutrition info)2 teaspoons waterChopped scallion, for garnish
1. 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.
2. 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.
3.Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.
4. 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 cup.
5.Evenly divide the chicken among 4 serving plates. Top with sauce and garnish with the scallion
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANNEK913.
2. 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.
3.Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.
4. 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 cup.
5.Evenly divide the chicken among 4 serving plates. Top with sauce and garnish with the scallion
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANNEK913.
Nutritional Info Amount Per Serving
- Calories: 289.0
- Total Fat: 17.3 g
- Cholesterol: 64.3 mg
- Sodium: 100.4 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.3 g
- Protein: 26.6 g
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