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INDIAN CHICKEN W/ HUMMUS:

This will make the family happy and keep you on track as well. This is so good; it had my husband was asking, “when’s Indian Chicken night?” I’d eat this on my carb load night, as the few extra carb grams from the teaspoons of hummus weren’t a bad thing for me then. This is also great cold the following day! With a little practice and timing, you can have this tasty spread on the table in about 30 minutes.



Indian Chicken (serves 2):

10 oz chicken breast – cubed

2 cups red, yellow, green, orange peppers cut into chunks

2 cups onion (free food) cut into chunks

1 can diced tomatoes in juice

McCormick’s Red curry powder & Hot Madras curry powder



Sautee chicken with curry powders until just cooked through. Add in peppers and onions and toss with chicken until warmed through and still crunchy. Add in tomatoes and cook until warmed through. Season with more curry & sea salt if desired.



Hummus:

1 can garbanzo beans – drained – juice reserved

1 T Tahini

1 large clove garlic

drizzle of olive oil

1 palm full of coriander

1 palm full of cumin

juice of ½ lemon

red chili flakes (to taste)

sea salt (to taste)



Toss everything except for the juice from the garbanzo beans in the food processor and blend. Add just enough juice to bring mixture together into desired consistency.



For the family, use the hummus as you would a bed of mashed potatoes and ladle the chicken over it. As for you, take a small amount of the hummus and stir it in to your chicken mixture to bring flavors together.