1 tsp ground cumin
1 tsp ground cayenne pepper
1 tsp ground turmeric
1 tsp ground coriander
4 boneless skinless chicken breasts
1 pinch salt and pepper (to taste)
2 tbsp olive oil
1 medium onions, chopped
1 tbsp fresh ginger root, minced
2 whole jalapeno pepper, seeded and chopped
2 medium garlic cloves, minced
3 medium tomatoes, seeded and chopped
14 oz canned coconut milk
4 parsley sprigs, chopped
1 In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
2 Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
3 Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet.
4 Cook 10 to 15 minutes on each side, until no longer pink and juices run clear.
5 Remove from heat and set aside.
6 Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk.
7 Serve over the chicken. Garnish with the parsley.
Serve with brown rice.
Makes 4 servings
Amount Per Serving
Total Carbs 9.7g
Dietary Fiber 3.1g
Total Fat 15g
Saturated Fat 6.7g
Unsaturated Fat 8.3g
Fat 2 1/2, Starch , Vegetable 1 1/4, Very Lean Meat 3 1/2