Indian Tikka Chicken with Sauteed Broccoli
13.2g
Net Carbs
31.8g
Protein
15.6g
Fat
6.4g
Fiber
329
Calories
Ingredients:
- 1/2 ounce Cilantro
- 1 fruit (2" diameter) Lime
- 1/4 ounce Ginger
- 1/4 ounce Peppermint (Mint)
- 1 tablespoon Olive Oil
- 12 ounces Broccoli
- 1/4 teaspoon Black Pepper
- 12 ounces raw Chicken Breast
- 1 teaspoon Chili Powder
- 1/2 cup Greek Yogurt, plain, unsweetened, whole milk
- 1/4 teaspoon Salt
Directions:
- Preheat oven to 375 ºF. Cut lime into equal sized wedges; set aside. Peel and finely chop ginger; set aside. Remove the stems from the cilantro leaves and discard. Rough chop cilantro leaves; set aside. Remove the stems from ONLY 1 teaspoon of the mint leaves and discard stems. Finely chop mint leaves; set aside.
- Pat dry chicken breast with paper towels and season with a pinch of salt and pepper. In a medium bowl combine yogurt, ginger, chili powder, HALF of the cilantro and 1 teaspoon of mint and mix well. Add chicken, cover, and marinate for 30 minutes.
- Place the chicken breast on a sheet pan lined with foil and season each chicken breast with a pinch of each salt and pepper
- Place the chicken in the oven and bake for 12 minutes or until fully cooked. Remove from heat and set aside for plating. (USDA recommends cooking chicken to a minimum of 165°F)
- Heat 1 tablespoon olive oil in a medium-non stick sauté pan. When the pan is hot, add the broccoli florets and cook for 3 to 5 minutes or until fork tender. Season with a pinch of each salt and pepper.
- Place the chicken and broccoli in the center of two plates. Garnish with lime wedges, remaining cilantro, and mint. Enjoy!
