Serve this delectable chicken marinated in a spicy yogurt sauce for an exciting change of pace. Apricots and almonds complement the natural goodness.

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  • Preparation Time

    80 minutes

  • Cooking Time

    20 minutes

  • Difficulty Rating

    1

  • Serves

    8

Total Shares 0

Ingredients

  1. ¼ cup / 24 g ginger root, chopped
  2. ½ cup / 50 g celery, chopped
  3. ¼ tsp. / ¾ g chili flakes or 1 medium fresh chili, chopped
  4. 2 cups / 455 ml plain organic Greek yogurt, pastured/coconut/almond
  5. 4 chicken breasts, organic pastured, deboned and halved
  6. 1 Tbsp. / 6 g almonds, sliced
  7. 1 Tbsp. / 8 g dried apricot, chopped
  8. Fresh herbs of choice (optional), such as marjoram or thyme

Directions

  1. In a blender or food processor, combine ginger, celery, chili pepper, and yogurt.Pulse beat on low to a smooth consistency.
  2. Reserve half a cup of the processed mixture, and marinate the chicken in the remaining sauce. Refrigerate for 24 hours.
  3. Preheat the oven to 350°F / 175°C.
  4. Take the marinated chicken out from the refrigerator; discard excess marinade. Over high heat in a non-stick pan, sear the chicken pieces for 2 minutes on each side.
  5. Transfer to a baking sheet and place in the preheated oven; bake for 20 minutes to finish cooking.
  6. Arrange the cooked chicken in 8 individual serving plates; spoon the reserved marinade over the top of each piece.
  7. Sprinkle the almonds and apricots over the tops and finish off with a sprig of celery.
  8. Serve with whole grain or paleo bread (1 slice / 25 g = 1 carb exchange) and your favorite steamed vegetables (1 cup / 80 gm = 1 vegetable serving).

Serving Size: ½ breast

Exchanges per Serving: 0 Carb, 3 Protein, 0 Fat

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Comments 30

  4. Vheibeck

    “Fewer Servings” button still isn’t working……I can’t get it to work on any of the recipes included on Trim Down Club. I just out my trusty math skills and/or calculator and figure it out myself. Easier than going to another webpage to get it figured out….

  6. Pockethobbit

    Hi, I’ve just joined. Really struggling as not a computer wizz!! I’ve tried clicking on fewer serving to get a downsize list of ingredients, it’s not showing? What am I doing wrong? As I would like to do this with other recipes.

  9. emdcturtle

    I cook once every 4-6 weeks and freeze 8 oz portions (entire meal) for the freezer. I live alone and as a bariatric patient…this helps in portion control.
    Please let us know which receipts FREEZE WELL

  13. Ossie-Sharon

    Hi, TabithaKitty. The following excerpt is from stevia.com:
    Extracts of Stevia leaves can be prepared by a number of methods some of which are patented. One researcher states: “Production of Stevioside involves water extraction from the dried leaves, followed by clarification and crystalization processes. Most commercial processes consist of water extraction, decoloration, and purification using ion-exchange resins, electrolytic techniques, or precipitating agents.”

  16. Ossie-Sharon

    Hi, Golmer. Wild game is generally much lower in fat than what you will find in the supermarket, and so is considered healthier. Having said that, keep in mind that food safety (i.e. avoiding parasites and animal-borne diseases) should always be a consideration.

  26. porkyrees

    What I did with this menu is I used chicken stirfry pieces steamed potatoe and beans /carrot and a greek natural yogurt as a topping for the vegies almost forgot the apricot cut in half put it on the plate with the vegies

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