Three of our delicious, low cal (under 300, to be exact) and super easy chicken recipes from our SuperFastDiet book have been featured in body+soul! The three fabulous recipes featured are the Chicken and Chickpea Curry, the Sticky Barbecued Chicken Skewers and the Chicken, Orange and Spice Roasted Chickpea Salad – which you might recognise as the gorgeous meal on the front cover, and pictured below!
Chicken and Chickpea Curry
Satisfy your cravings for a hearty and healthy meal with this Chicken and Chickpea Curry.
Ingredients
- 1 tbsp olive oil
- 1 tbsp curry powder
- 1 tbsp salt-reduced tomato paste
- 1 small red onion, chopped
- 400 g lean chicken-breast fillets, cut into 2cm pieces
- 400 g tin chickpeas, drained and rinsed
- 2 cups salt-reduced chicken stock
- 1 bunch English spinach, leaves picked and torn
- 2 sticks celery, thinly sliced diagonally
- 2 1/2 tbsp coconut cream
- 1/2 cup small mint sprigs
- 1 lime, cut into wedges
Instructions
- Heat a large deep frying pan over high heat. Add oil, curry powder, tomato paste and onion, and cook, stirring occasionally, for 3 minutes or until fragrant and the onion starts to soften.
- Add the chicken, chickpeas and stock to the pan and stir well to coat. Reduce the heat to a medium and simmer, stirring occasionally, for 15 minutes or until the chicken is cooked and the sauce has reduced by two-thirds. Add the spinach and cook, stirring, for 2 minutes or until wilted. Remove the pan from the heat and stir in the celery and coconut cream.
- Divide the curry among bowls, sprinkle the mint and serve with the lime wedges alongside.
Nutrition
Calories: 282kcal
Tried this recipe?Let us know how it was!
Sticky Barbecued Chicken Skewers
Enjoy this health, fresh – and sticky – dish outdoors on a hot summer day.
Ingredients
- 2 tbsp kecap manis (Indonesian sweet soy)
- 2 tsp honey
- 400 g lean chicken tenderloins, halved lengthways
- 1 baby Chinese cabbage, trimmed and quartered lengthways
- 120 g baby corn, halved lengthways
- 100 g green beans, trimmed and thinly sliced into rounds
- 250 g cherry tomatoes, quartered
- 2 tbsp finely snipped chives
- 1/2 cup small mint leaves
- Juice of 2 large limes
- 1 tsp fish sauce
Instructions
- Preheat a barbecue chargrill plate to medium.
- Place the kecap manis, honey and chicken in a bowl and mix until well combined. Thread the chicken evenly onto the eight metal skewers.
- Chargrill the chicken skewers and cabbage for 10 minutes, turning occasionally. Add the corn and chargrill for a further 5 minutes or until cooked and charred.
- Transfer the skewers to a plate and cover loosely with foil to keep warm. Transfer the vegetables to a bowl.
- Add the beans, tomato, chives, mint, lime juice and fish sauce to the vegetable mixture an toss well to combine.
- Divide the skewers and vegetable mixture evenly among plates and serves sprinkled with spring onion.
Nutrition
Calories: 197kcal
Tried this recipe?Let us know how it was!
Chicken, Orange and Spice Roasted Chickpea Salad
A healthy and delicious meal that's perfect for any occasion.
Ingredients
- 400 g tin chickpeas, drained, rinsed and patted dry
- 2 tsp curry powder
- 400 g lean chicken tenderloins, seasoned
- 1 medium naval orange, zest finely grated, pith and peel removed, orange sliced into rounds
- 200 g packet mixed salad leaves
- 2 Lebanese cucumbers, peeled into long, thin ribbons
- 200 g baby medley tomatoes
MINTY MUSTARD YOGHURT
- 50 g Greek-style yoghurt
- 1 tbsp finely chopped mint, plus extra to serve
- 2 tsp wholegrain mustard
Instructions
- Preheat the oven to 200 degrees C (180C fan-forced). Line a large baking tray with baking paper.
- To make the minty mustard yoghurt, combine all the ingredients in a small jug. Add 1-2 tbs of water, just enough to reach a pouring consistency. Season well, then chill until required.
- Combine the chickpeas and curry powder in a bowl, then spread over the prepared tray. Add the chicken to the tray and sprinkle with the orange zest, making sure that the chicken does not sit on top of the chickpeas. Bake for 20-25 minutes or until the chicken is cooked (turning the chicken once) and the chickpeas are golden crisp and starting to pop in the oven.
- Divide the salad leaves, cucumber, tomato and orange slices evenly among shallow bowls. Top with the chicken, spiced chickpeas and extra mint.
- Drizzle with the minty mustard yoghurt and serve warm.
Nutrition
Calories: 241kcal
Tried this recipe?Let us know how it was!
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