5-2 Diet Recipes For Your 2 Fasting Days (Day2)

 

 MIDDLE EASTERN CHICKEN

272 calories

This is my take on a classic Middle Eastern dish. The chicken needs to be marinated for eight hours or overnight, but then it’s quick to cook and serve.

SERVES 2 • PREP 10 minutes • REST 8 hours• COOK 10 minutes

2 × 150g skinless, boneless chicken breasts, thinly sliced (318 cals)

1 tsp sunflower oil (27 cals)

For the marinade:

2 level tbsp low-fat plain yogurt (17 cals)

1 garlic clove, peeled and crushed (3 cals)

salt and freshly ground black pepper

1 cardamom pod

½ tsp allspice

juice of ½ lemon (2 cals)

For the sauce:

1 level tsp tahini (sesame seed paste) (91 cals)

½ garlic clove, peeled and crushed (2 cals)

juice of 1 lemon (2 cals)

1 level tbsp low-fat plain yogurt (8 cals)

For the salad:

½ iceberg lettuce (200g/7oz), shredded (26 cals)

2 spring onions (scallions), trimmed and shredded (9 cals)

2 medium tomatoes, thinly sliced (29 cals)

100g (3½oz) cucumber, peeled and thinly sliced (10 cals)

• Mix all the marinade ingredients together in a large shallow
bowl and add the chicken strips. Turn the chicken until it is well
coated in the marinade, then cover and chill in the refrigerator
for 8 hours, or overnight.

• When you are ready to cook the chicken, make the sauce by
simply combining all the sauce ingredients in a small bowl and
stirring well.

• Heat the oil in a wok or wide frying pan (skillet) over a medium high
heat. When it’s sizzling hot, toss in the chicken, including
any marinade, and stir-fry for 6–8 minutes or until cooked
through.

• Pile the salad ingredients onto 2 serving plates and arrange the
chicken on top. Serve the sauce separately or drizzled over.

Recipe Source;

http://www.52recipes.co.uk/2014/07/28/middle-eastern-chicken/

Image Source; Salad, Google Images

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