Tamarind & Rosemary Chicken Strut
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Scrape a 5 inch sweet potato and wash well. Cut into scant 1/2 inch width pieces. Put into large microwave safe baking bowl. Cook on high for 3 minutes with wax paper cover. Add 12 baby carrots, 1 1/2 tsp olive oil, 4 Tbs balsamic vinegar, 40 grams (or about 1/4 C) tamarind purée, and 1/2 tsp Tones Rosemary Garlic spice (Sam's). Toss well. Return to microwave on High, cook on high for 1 min 50 seconds covered. Add 2 chopped plum tomatoes & 1/4 C thin sliced raw onion. Toss again. Add 8 oz torn chicken breasts precooked. Toss well. Cook 1 1/2 minutes on high covered. Add 6 oz baby spinach at the end. Cover. Cook 1 min. Toss. Divide into two equal portions. Hearty meal. Whole Food for Whole People. Enjoy.
As the potatoes cook in microwave, prep the carrots and onions. Tear the chicken into bite sized pieces and weigh out 6 oz of baby spinach. Chop the tomatoes into small pieces. Cook in stages by the size & tenderness of the food, so everything is al dente at the end of cooking.
Serving Size: Makes 2 full dish meals, cooked in one pot.
Number of Servings: 2
Recipe submitted by SparkPeople user REVCORNIE.
Serving Size: Makes 2 full dish meals, cooked in one pot.
Number of Servings: 2
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 327.0
- Total Fat: 6.8 g
- Cholesterol: 70.2 mg
- Sodium: 287.3 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 6.8 g
- Protein: 30.1 g
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