Moderate Moment | Moderate Moms

Posts Tagged ‘chicken’

Chicken with herbs and ginger

From Food Network: 

Sauteed Chicken Breasts with Fresh Herbs and Ginger: Low Carb

 

Ingredients
2 tablespoons vegetable oil, like soy or peanut
2 boneless, skinless chicken breast halves, about 6 ounces each
Kosher salt and freshly ground black pepper
Juice of 1/2 lime (about 1 tablespoon)
3 tablespoons chicken broth, homemade or low-sodium canned
2 teaspoons finely grated ginger
1/4 cup packed fresh basil leaves, torn
2 tablespoons packed fresh mint leaves, torn
Directions
Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.

Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.

Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

Serves: 2

Calories: 316

Total Fat: 16 grams

Saturated Fat: 1.5 grams

Protein: 40 grams

Total carbohydrates: 2 grams

Sugar: 0 grams

Fiber: 0 grams

Cholesterol: 99 milligrams

Sodium: 238 milligrams

Copyright © 2004 Television Food Network, G.P., All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/sauteed-chicken-breasts-with-fresh-herbs-and-ginger-low-carb-recipe/index.html?oc=linkback

Spiced yogurt chicken

Spiced yogurt chicken

I had a friend in California who made a spiced yogurt chicken dish for our book club once and it was truly memorable.  This dish is from Alana Kellogg’s fantastic blog, Kitchen Parade.  Let us know how it turns out.

Prep time: 10 minutes
Then marinate: 20 minutes
Then grill or pan-cook: 15 minutes
Serves 8
    • 1 cup low-fat yogurt or Greek yogurt
    • Zest and juice from a lemon (about 2 tablespoons)
    • 1 tablespoon olive oil
    • 2 teaspoons salt
    • 1 tablespoon chili powder
    • 3/4 teaspoon cumin
    • 3/4 teaspoon coriander
    • 3/4 teaspoon black pepper
    • 1/4 teaspoon cinnamon

 

    • 2 pounds skinless, boneless chicken breasts, cut into 8 pieces

 

    OPTIONAL SAUCE

  • 1 cup low-fat yogurt
  • Zest and juice from a lemon
  • Fresh cilantro (or parsley or chive), chopped

In a large bowl, whisk together all ingredients except the chicken. Stir in the chicken, coating well. Marinate at room temperature for 20 minutes.

Stir together sauce ingredients.

Grill or pan fry (no additional fat is necessary) chicken until just cooked through, about 10 – 12 minutes.

Serve hot with a green vegetable and a salad. Leftovers are good cold as is or sliced for sandwiches.

End of Summer Pasta

End of Summer Pasta

Photo and Recipe courtesy: My Recipe.com

Ingredients

  • 1 cup olive oil
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup balsamic vinegar
  • 3 tablespoons Dijon mustard
  • 6 cloves garlic, peeled and minced
  • 1 1/2 pounds boned, skinned chicken breast halves, rinsed
  • 1 pound zucchini
  • 2 red bell peppers (12 oz. total)
  • 2 portabella mushroom caps (7 oz. total)
  • 1 red onion (12 oz.)
  • 1 package (1 lb.) dried penne pasta
  • 1 1/2 cups freshly grated parmesan cheese
  • Salt and fresh-ground pepper
  • 1/2 cup slivered fresh basil leaves

Preparation

  • 1. In a bowl, whisk together 2/3 cup olive oil, soy sauce, vinegar, mustard, and garlic. Reserve 1/2 cup marinade for basting vegetables; pour remaining into a 1-gallon zip-lock plastic bag. Cut chicken lengthwise into 1-inch-wide strips and add to bag. Seal bag and turn to coat. Chill about 45 minutes.
  • 2. Meanwhile, rinse zucchini, bell peppers, and mushroom caps. Slice zucchini lengthwise into 1/4-inch-thick strips. Stem and seed bell peppers; quarter lengthwise. Peel onion and slice crosswise into 1/4-inch-thick rounds. Brush vegetables with reserved marinade.
  • 3. Cooking in batches if necessary, lay vegetables and chicken (discard marinade) on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until vegetables are slightly charred and chicken is no longer pink in center of thickest part (cut to test), 6 to 10 minutes total. Let cool a few minutes. Chop vegetables and chicken into 1-inch pieces.
  • 4. Meanwhile, in a 6- to 8-quart pan over high heat, bring 4 quarts water to a boil. Add pasta, stir, and cook, uncovered, until barely tender to bite, 9 to 13 minutes. Drain.
  • 5. In a large bowl, mix pasta with remaining 1/3 cup olive oil, parmesan cheese, half the chopped vegetables and chicken, and salt and pepper to taste. Top with remaining vegetables and chicken. Garnish with sliced basil.

Lea Black, North Tustin, CA, Sunset
SEPTEMBER 2005