Travel for work last week has put me way behind on cooking and posting but I hope to get back into the swing this week. I just bought an immersion blender (finally) so hope to be making lots of soups very soon!
This is another one of my top all time favorite Weight Watchers recipe. Unfortunately, I didn't get the greatest pictures of it, they definitely don't do it justice! I love this recipe because it is so flavorful and you wouldn't guess it was low cal. The sauce is so good that I would eat just the sauce and rice by itself and be perfectly happy. In fact, if you are vegetarian, I would recommend doing just that! I usually marinate the chicken for this overnight and like to cook it on the grill for great flavor. This is a favorite of Casey and myself so I will definitely be making it again this winter!
2/3 cup low-fat plain yogurt
1 Tbsp fresh lime juice
1 tsp ginger root, fresh, grated
2 medium garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch chunks
2 tsp olive oil
1 medium garlic clove, minced
1 small jalapeno pepper, minced (I usually use two for extra heat)
1 tsp ground cumin
1/2 tsp paprika
8 oz canned tomato sauce
1 cup fat-free evaporated milk
1/4 cup cilantro, fresh, chopped
2 cups cooked white rice, basmati, kept hot
To prepare chicken, in a large bowl, whisk together first seven ingredients; add chicken and toss to coat. Cover bowl and marinate in refrigerator for 1 hour and up to 24 hours.
Preheat outdoor grill, stove top grill pan or nonstick skillet.
Skewer chicken pieces onto four metal or wooden skewers. Grill or cook skewers in a hot skillet until chicken is cooked through, turning frequently, about 5 to 7 minutes. (Make sure to soak wooden skewers in water for 30 minutes to prevent charring).
To make sauce, heat oil in a large, high-sided skillet (or wide saucepan) over medium heat. Add remaining minced garlic clove and jalapeno; cook, stirring occasionally, 1 minute. Add remaining teaspoon of cumin and paprika and stir to coat. Add tomato sauce and evaporated milk, reduce heat to low and simmer 5 minutes, stirring frequently.
Remove grilled chicken from skewers. Add to tomato mixture and simmer 1 minute to heat through. Remove from heat and stir in cilantro. Serve with rice. Yields about 1 cup of chicken mixture and 1/2 cup of rice per serving.