Hope everyone survived their Monday. In case you were off enjoying your weekend and aren’t quite caught up yet, be sure to check out some of the recipes I posted over the weekend including:
Lindsay’s Lunchbox #3– more great ideas!
Curried Sweet Potato & Red Pepper Dip– a great idea for your upcoming Superbowl party!
Pick of the Week: Parsnips– our first pick of the week failure
Oatmeal PB & J Cookies– a big success and pretty healthy too!
Cornbread, Apple & Sausage Stuffed Peppers– one of the best dinners I’ve had in a while!
Also, I have my recipe club coming up this weekend and the theme this month is Mexican. If you have any good ideas, send them my way! Enchiladas and empanadas are already taken. I’ve been thinking about guacamole with greek yogurt but may want to try something more exciting!!!
Ok, on to tonight’s dinner. I’ve had this tandoori chicken recipe bookmarked for quite a while and finally decided to give it a try. I’ve never made tandoori chicken before but I know it’s a popular dish, so I did a little googling to see what different recipes were out there. In the end I just winged (wung?) it.
I started by making the marinade. It appears that, for best results, you should marinate the chicken for a while. Some recipes say up to 24 hours…I didn’t exactly plan accordingly, so mine got 2 1/2 hours but that seemed to work just fine.
I chopped up some garlic and put it in a bowl with some spices (garam masala, cayenne pepper, paprika and cumin). I mixed in some greek yogurt and the juice of half a lemon. As a last minute addition, I added some grated ginger and black pepper. I mixed it all together, added in my diced chicken and stirred until well coated. *Side note: I also stabbed my chicken with a fork several times before cutting it up in hopes that would help with marinade absorption.
When I was ready to cook the chicken, I used a fork to get all the pieces out and laid them on a baking sheet. While they were cooking, I prepared the other salad toppings. Due to my convenient menu planning, I had already prepared a big batch of quinoa yesterday so all I had to do was heat it up and slice up a pepper, an apple and some red onion.
To prepare the salad, start with a bed of fresh, baby spinach. Add some quinoa and some chicken. Spread the rest of the toppings on top and enjoy! We drizzled ours with some sesame ginger dressing and it was great! The flavor of the chicken was really good and the yogurt marinade kept it moist while it cooked. I’ll definitely be making it again. The original recipe had cucumbers in the salad which I forgot to buy and might add next time. The hubby also suggested some avocado yogurt sauce which would be good. *Side note: the hubby wants all of you to know how much he hates eating quinoa. Not because of the taste but because it gets everywhere and is very messy! It irks him 🙂
Tandoori Chicken & Spinach Salad
Prep Time: 2 hours
Cook Time: 20 min
Keywords: bake salad entree healthy apple chicken spinach Indian
Ingredients (Serves 4)
- 1 lb boneless, skinless chicken breasts, cut to bite size
- 3/4 c non-fat Greek yogurt
- juice from 1/2 a lemon
- 1 Tbsp paprika
- 2 tsp cumin
- 1/2-1 tsp cayenne pepper
- 1/2 tsp garam masala
- 1 tsp grated fresh ginger
- black pepper to taste
- 3 cloves garlic, minced
- 1 red pepper
- 1/2 red onion
- 1 apple
- 2 cups quinoa, cooked
- 6 cups fresh baby spinach
1. Place garlic, paprika, cayenne pepper, garam masala and cumin to a large bowl. Add the yogurt, lemon juice, ginger and black pepper and stir until well combined.
2. Add diced chicken to yogurt mixture and stir to coat. Cover bowl tightly with plastic wrap and refrigerate for 2-24 hours.
3. Preheat oven to 425 degrees F.
4. Using a fork, remove chicken from bowl and place in a single layer on a baking sheet. Bake for 20 minutes or until chicken is cooked through, turning the pieces over after 10 minutes. (You could also place the chicken on skewers and grill)
5. Thinly slice the apple, onion red pepper and cut slices in half.
6. Place 1 1/2 cups spinach on each place. Top with 1/2 c quinoa. Add chicken and other toppings.
7. Serve with dressing of your choice.
So tell me, what’s the most annoying food you eat?!