So… It’s basically summer now. I don’t know where the time went, but I blinked and it was suddenly time for barbecues and bikinis. And because it’s the season for those itsy-bitsy, teeny-weeny threads, I’m sharing another clean eating recipe for those of you working on getting that summer bod in effect: Lemon almond chicken — bright, light and tasty. The lemon provides a summery tang and the almonds give it a nice crunch.
Adapted from SkinnyMom.com
Makes about two (small-ish) servings
♦Three cooked chicken tenderloins, shredded
♦1/2 medium carrot, grated
♦1/2 tsp. garlic powder
♦1/2 tsp. ground cumin
♦1/2 tsp coriander
♦1/2 lemon (juice and rind)
Cook and shred chicken. (I seasoned mine with minced garlic and fresh ground black pepper prior to baking.) Combined ingredients in small bowl. Cut lemon in half, remove fruit and squeeze juice into mix. If you want to be fancy, use the lemon rind as a serving vehicle.
Calories? About 140 calories per serving
Total time? 20 minutes to cook chicken, 5 minutes prep
Cost? $2.99 Greek yogurt. $3 chicken, $1 carrots, $2.59 almonds
Overall success relative to expectations? 7 out of 10. I’ve been tending toward a pescatarian lifestyle lately, so I somewhat subconsciously sabotage the enjoyment of meatier meals these days. In any event, this was a light, tasty chicken dish that filled me up kept well as leftovers (served on whole grain or straight out of the Tupperware). The presentation is lemon rind serving vehicle makes for a super easy, summery presentation, so this serves well as a party dish, too.