Indian Chicken

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp canola oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground ginger
• 1 (2-pound) head cauliflower, cut into florets (4 cups)
• 1 (13.5-ounce) can light coconut milk
• 1/2 cup low-sodium chicken broth or water
• salt
• freshly ground black pepper

Makes 4 (2-cup) Servings

1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat; add chicken and cook until lightly browned, about 5 minutes. Using a slotted spoon, transfer chicken to a plate.
2. Reduce heat to medium-low. Add onion, garlic, curry powder, and ginger to the same skillet. Cook until fragrant, about 2 minutes. Add cauliflower, coconut milk and broth; cover and simmer, stirring occasionally, until  vegetables are crisp-tender, about 5 minutes. Add chicken back to the pan and cook until sauce is thickened and reduced, about 5 minutes. Serve hot.

WW POINTS VALUE: 7 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I was in the mood for chicken and veggies with some heat and this dish was perfect. The combination of coconut milk, chicken broth, curry powder and ginger give this dish a dash of heat. The cauliflower and chicken will quickly fill you up. This meal is a great way to kick-start your weight-loss journey and it's also a great weeknight meal.