Skinless, white-meat turkey and chicken are good choices, advises the Pritikin Eating Plan, because they're high in protein yet fairly low in saturated fat and cholesterol. The chefs in the Pritikin Cooking School have created many delectable poultry recipes, like this one.
Ingredients
16ouncechicken breasts-4 breasts, chopped
Dry Spices
¼teaspoonchili powder
¼teaspooncumin powder
¼teaspoondried thyme
¼teaspooncayenne pepper
2teaspooncorn starch
Remaining Ingredients
2teaspoonginger -minced
2clovesfresh garlic-shaved
1teaspoonlemon zest
1teaspoonorange zest
¼cupapple juice or cider
½cupwater-optional
To Serve
1-2wholescallions-optional
1-2wholezucchini, spiral cut-optional
4cupscooked brown rice-optional
Instructions
Mix dry spices together and coat chicken pieces
In a hot non-stick skillet (with just a quick spritz of cooking spray, if necessary) sear chicken breast pieces until just beginning to turn golden
Add remaining ingredients and cover skillet
Lower heat and cook over low heat for 4 minutes, shaking skillet slightly to toss chicken pieces. Add a bit of water if necessary.
Serve hot with brown rice, topped with scallions, or, over zucchini noodles.
Enjoy!
Spa Index Kitchen Notes
The calorie count is for the chicken entree, with no side dish. Adjust accordingly for brown rice or zucchini noodles, as you prefer.
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