Easy,  Entrées,  Recipes

Middle Eastern Skillet Chicken

This is a really easy recipe to put together, and it has a lot of flavor. My only change was to add a bit of salt at the end to make the flavors shine. It was warm and comforting, and the blend of spices was perfect. I forgot when I was making it that I was cooking from a low-carb cookbook and I served it on top of rice. Oops haha! I’ll definitely make this one again. I really enjoyed it!

Middle Eastern Skillet Chicken
500 Low-Carb Recipes – Dana Carpender

3 boneless, skinless chicken breasts
3 tablespoons olive oil
1 medium onion, chopped
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 tablespoon freshly grated ginger
1 can (14 1/2 ounces) diced tomatoes
2 cloves garlic, crushed
1 cup chicken broth

1. Cut the chicken breasts into cubes. Heat the olive oil over medium heat in a heavy skillet, and add the chicken and onions.

2. Sauté for a couple of minutes, then stir in the coriander, cumin, cinnamon, turmeric and pepper. Cook until the chicken is white all over.

3. Add the ginger, tomatoes, garlic, and broth; stir. Cover, turn the burner to Low, and simmer for 15 minutes.

Yield: 3 servings, each with 14 grams of carbohydrates and 1 gram of fiber, for a total of 13 grams of usable carbs and 26 grams

Big Flavors Rating: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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