Categories: ENTREE, NT, POULTRY

Ingredients

• 8 ounces chicken breast (one large or two small breasts) boneless, skinless
• 1/2 cup plain, low-fat yogurt
• 2 tsp garlic, chopped
• 2 tsp ginger root, chopped
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tbsp fresh mint or coriander, chopped (optional)
• 2 cups cherry tomatoes (preferably organic)
• 2 cups baby spinach leaves (preferably organic)

Directions

1. Mix the yogurt well with the garlic, ginger, spices and fresh mint. Cut chicken into fairly large chunks, about five or six pieces for each breast. Soak the chicken pieces in the yogurt mixture, turning over to make sure all parts are coated. Let the chicken sit in the fridge in the marinade for an hour or two, if possible.

2. Preheat the broiler. Place the chicken pieces on a lightly-oiled baking pan or piece of tinfoil, and broil for 5 minutes. Turn the chicken pieces over, add the cherry tomatoes and broil for another five minutes. (The pan should be at least 10 inches from the broiler.)

3. Put spinach leaves in a saucepan with ¼ cup of boiling water. Cover tightly and steam for 3 minutes. Drain. Serve the chicken and tomatoes on a bed of spinach.

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