Hello My Friends,
I hope you have a great week so far and since it ‘s the first official day of Summer I am pretty sure the weekend will be even better.
I wanted to share with you my favorite meal of this week. Let me introduce you to
Tandoori Crock-Pot Chicken with Chickpeas, pears & collard greens.
1 chicken breast
1 can chickpeas
1 bunch of collard greens ( and additional veggies on the side if you wish)
First rinse chicken and pat dry. Cut into 3 large pieces. Then make Tandoori sauce: 2 cloves of garlic ( minces), 1″ginger (minced), juice of 1 lemon+zest, 2 tsp honey or Maple syrup, 1 tsp paprika, 1 tsp coriander, 1/2 tsp cumin, 1/4tsp cinnamon, 1/4 tsp black pepper, dash of sea salt.
Mix everything in a bowl and smear the sauce on both sides of the chicken breast.
Drain chickpeas and cut pears into slides. Place chickpeas on the bottom of the crock-pot, then add chicken and pears on top of it. Cover and cook on low for 6 hours. ***
Wash and rinse your greens, you can steam it of you wish or just add to your dish raw.
***If you don’t have a crock-pot you can bake it in the oven.
In general Tandoori sauce contains some kind of dairy (yogurt or heavy cream, both) I skipped that part completely. I don’t eat dairy lately at all. It was delicious without it. I left some yogurt for Mr. T but he said he doesn’t want it…;))))))))
In addition, this sweet and savory low fat dish contains lots of fiber.
Try it and let me know what you think.
For now, enjoy SUMMER!!!