Chicken Tikka Masala

A bunch of ladies in my neighborhood got together and made a cookbook of our favorite recipes and I was so excited to try some of them out! This one in particular. I've heard so many good things about masala and this dish lived up to my expectations. I made it a little a lot too spicy, but I like some kick to my food. But don't let the spicy-ness scare you...its EASY to tame that!

Chicken Tikka Masala
4-6 SERVINGS 
PREP: 2 hours           COOK: 30 minutes            READY IN: 2 hours 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 3-6 chicken breasts, cut into bite-size cubes
• 2 teaspoons black pepper
• 2 teaspoons cayenne pepper (or any other red pepper will do)
• 2 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon butter
• 1 jalapeño, chopped 
• 2 cloves garlic, minced
• 2 teaspoons coriander
• 1 teaspoon cumin
• 1 teaspoon garam masala (optional) 
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 (15oz) can tomato sauce
• 1-2 cup evaporated milk

DIRECTIONS

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1. Cut chicken into bite-size cubes and place in marinade dish. 
2. Mix black pepper, cayenne pepper, cumin, cinnamon, salt and ginger together in a small dish. Sprinkle over chicken. 
3. Add yogurt and lemon juice to marinade dish. Let marinade for 1-2 hours or overnight. 
4. After chicken has marinated a bit, cook chicken in a skillet and set aside. 
5. In a separate skillet, melt butter. Add in chopped jalapeño and saute for 1 minute. 
6. Add in garlic, coriander, garam masala, cumin, paprika, and salt. Mix together well. 
7. Add in tomato sauce. Let it sit for 10-15 minutes on a simmer until it begins to thicken. 
8. Add chicken. 
9. Add in evaporated milk, 1/2 cup at a time, until you get the desired heat. 
10. Garnish with cilantro and serve over brown rice and quinoa mixture. 

NUTRITION FACTS

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   1 serving   335 calories  13g fat  19g carbs   36g protein   12g sugar   

Enjoy!

Cilantro Lime Chicken Soup

This was a recipe that just kind of happened in a round about way. I was craving a brothy, chicken soup (big surprise for me this time of year, I know), but I wanted something different than my Healthy Chicken Chili. I wanted something with a little more punch, or spice. So that is how this soup was created and it's now one of our favorites. The flavors are a perfect mix, with just a little kick to help you take in that chilly air.

Cilantro Lime Chicken Soup
6 SERVINGS 
PREP: 10 minutes           COOK: 25 minutes            READY IN: 35 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 pound chicken breasts (2 large breasts), cooked
• 32 ounces chicken broth
• 22-ounce can diced tomatoes 
• 10-ounce can diced tomatoes with green chiles
• 1 cup frozen corn
• 1 green pepper, diced
• 2 large garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 limes
• Sour cream (optional, topping)
• Cilantro (topping)

DIRECTIONS

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1. Shred the chicken, and put in a large pot with the chicken broth. Add the diced tomatoes and diced tomatoes with green chiles. Bring to a boil and simmer for 5 minutes.
2. Add the corn, green pepper, garlic, cumin, chili powder, salt and black pepper. Cook for 10-20 more minutes. 
3. Cut the limes in half and squeeze juice into the soup pot. 
4. Serve and top with desired toppings.

NUTRITION FACTS

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    1 cup serving    234 calories   6.9g fat   16.4g carbs    27.4g protein    6.8g sugar   

Enjoy!