Tandoori Chicken
Courtesy of Muscle&Fitness Magazine
255 calories, 47 g protein, 4g carbs, 3 g fat, 1g fiber (each)
1/4 cup extra virgin olive oil
3 tbsp. tomato paste
1/2 cup tandoori spice (found in the international section of the grocery store)
1/2 cup minced fresh garlic
1 cup chicken broth
1 Tbsp. Sugar
1 tsp. salt, to taste
6 boneless, skinless chicken breasts, 6-8 oz each.
Step 1: In a medium plastic container or large resealable plastic bag, mix all of the ingredients except for the chicken. Add the chicken, submerging it in the marinade. Marinate the chicken in the refrigerator at least five hours or overnight.
Step 2:Preheat oven to 400 degrees F. Transfer the chicken to a 13.5 x 9.5 x 2 inch glass baking dish (or equivalent) in a single layer and pour the remaining marinade over it. Cover with aluminum foil and bake the chicken for 10 minutes or until it's no longer pink inside.
Makes six serving, and you can refrigerate them and have them again later.
Moroccan Chicken
260 calories, 48g protein, 3g carbs, 6g fat, 1g fiber (each)
3/4 cup chicken broth
1/4 cup extra virgin olive oil
1/4 cup chopped fresh cilantro leaves
2 Tbsp. minced garlic (approx. 9 cloves)
1/2 Tbsp. ground cumin
1/2 Tbsp. paprika
1 tsp. Cayenne pepper
1 tsp. Salt
6 boneless, skinless chicken breasts, 6-8 oz each.
See steps 1 and 2 above.
