2 Chicken Dishes you cannot Miss out on!
Butternut Squash with Creamy Chicken
Preparation Time: 10 minutes
Cooking Time: 1 hour
For the pasta:
½ teaspoon garlic powder
1 butternut squash
salt and pepper, to taste
olive oil cooking spray
For the tikka masala:
1 tablespoon peeled and grated fresh ginger
1 cup diced white onion
1½ teaspoons ground coriander
1½ teaspoons garam masala
½ teaspoon ground turmeric
2 large garlic cloves, minced
Salt to taste
2 teaspoons cumin
1.5 cups tomato puree
¼ teaspoon cayenne pepper
1 tablespoon lemon juice
1/4 cup nonfat Greek yogurt
1 tablespoon extra virgin olive oil
1 ½ tablespoons chopped cilantro
For the chicken:
1 pound boneless chicken breasts
½ tablespoon extra virgin olive oil
Salt and pepper to taste
Preheat the oven to 400 degrees F and add aluminum foil onto a baking tray.
Cut the butternut squash into half and place onto the baking tray.
Drizzle some olive oil on top and add garlic powder, salt and pepper.
Bake for about 15 minutes. Let it cool down and use a fork to shred it.
In a skillet heat some olive oil and fry the ginger, onion, and garlic for 3 minutes.
Add in the cumin, turmeric, coriander, cayenne pepper, salt and garam masala.
Stir well and add the tomato puree and lemon juice.
Stir again and simmer for 10 minutes.
Finally add the chicken pieces and cover with lid.
Cook for about 15 minutes.
Take off the dish and serve with squash, yogurt and cilantro.