After two and a half years of dating, I finally realized that I'm the sous chef in the kitchen. Here is last night's tasty Mediterranean-influenced weight loss dinner from Chef Sammy-my personal trainer in the kitchen! Remember to add your baby spinach and favorite hummus to the plate.
1 lb boneless skinless chicken breasts (2 large breasts)
1 lb boneless skinless chicken thighs (4 large thighs)
6 tbsp extra virgin olive oil, divided
2 tsp cumin
2 tsp paprika
1 tsp allspice
3/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp cinnamon
Pinch of cayenne
Salt and black pepper
Nonstick cooking oil spray
-Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag.
-In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you're salt sensitive, use 1/2 tsp of salt).
-Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade. Cover the marinating dish with plastic wrap, or close the zipper bag.
-Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.
-Preheat oven to 400 degrees F. Line a baking sheet with foil. Spray the foil with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.
-Place the chicken in the oven. Let it roast for about 15 minutes till cooked through, turning the chicken pieces once with tongs halfway through cooking.
-Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces. Heat 1 tbsp of oil in a skillet on the stovetop over medium.
-Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.
-Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.
Chicken recipe courtesy of http://toriavey.com/toris-kitchen/2012/08/chicken-shawarma/
-Toss a package of broccoli slaw, 12 quartered cherry tomatoes, 4 tbsp of pine nuts, 1 tbsp of rice vinegar, 1/2 of a squeezed lemon, a dash of salt, and a dash of pepper.
-Season with additional salt and pepper to taste, if desired. Serve cold.
Enjoy!
******Check out my new self-improvement book Redefine Yourself: The Simple Guide to Happiness on Amazon!!!!!!
Ingredients for Chicken:
1 lb boneless skinless chicken breasts (2 large breasts)
1 lb boneless skinless chicken thighs (4 large thighs)
6 tbsp extra virgin olive oil, divided
2 tsp cumin
2 tsp paprika
1 tsp allspice
3/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp cinnamon
Pinch of cayenne
Salt and black pepper
Nonstick cooking oil spray
Directions for Chicken:
-Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag.
-In a small bowl, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper (if you're salt sensitive, use 1/2 tsp of salt).
-Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade. Cover the marinating dish with plastic wrap, or close the zipper bag.
-Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.
-Preheat oven to 400 degrees F. Line a baking sheet with foil. Spray the foil with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.
-Place the chicken in the oven. Let it roast for about 15 minutes till cooked through, turning the chicken pieces once with tongs halfway through cooking.
-Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces. Heat 1 tbsp of oil in a skillet on the stovetop over medium.
-Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.
-Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.
Chicken recipe courtesy of http://toriavey.com/toris-kitchen/2012/08/chicken-shawarma/
Directions for Veggie Slaw:
-Toss a package of broccoli slaw, 12 quartered cherry tomatoes, 4 tbsp of pine nuts, 1 tbsp of rice vinegar, 1/2 of a squeezed lemon, a dash of salt, and a dash of pepper.
-Season with additional salt and pepper to taste, if desired. Serve cold.
Enjoy!
******Check out my new self-improvement book Redefine Yourself: The Simple Guide to Happiness on Amazon!!!!!!
Article Credit:
Weight loss recipe for chicken and spinach.
2/13/2015 8:55 AM
