South Beach Coconut Chicken Recipe

Name: South Beach Coconut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1/2 lb chicken breast tenders; 1/2 tablespoon chicken broth; 1/2 medium onion, chopped; 1 garlic clove, minced; 3/8 teaspoon dried cilantro; 1/2 teaspoon grated fresh ginger; 1/2 teaspoon finely grated lemon peel; 1/16 teaspoon ground cumin; 1/2 pinch ground turmeric; 1/2 cup light coconut milk (no sugar added); 1 tablespoon macadamia nuts, finely ground; 1/2 teaspoon sugar substitute; 1/8 teaspoon ground red pepper; 1/2 tablespoon tamarind paste (available in Indian and specialty food markets); 1 teaspoon water; chopped scallion, for garnish

Servings: persons

1 tablespoon extra virgin olive oil
1/2 lb chicken breast tenders
1/2 tablespoon chicken broth
1/2 medium onion, chopped
1 garlic clove, minced
3/8 teaspoon dried cilantro
1/2 teaspoon grated fresh ginger
1/2 teaspoon finely grated lemon peel
1/16 teaspoon ground cumin
1/2 pinch ground turmeric
1/2 cup light coconut milk (no sugar added)
1 tablespoon macadamia nuts, finely ground
1/2 teaspoon sugar substitute
1/8 teaspoon ground red pepper
1/2 tablespoon tamarind paste (available in Indian and specialty food markets)
1 teaspoon water
chopped scallion, for garnish

1
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.
2
Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin, and turmeric and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and red pepper. Return the chicken to the skillet, cover, and simmer for 10 minutes, or until the chicken is cooked through.
3
Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.
4
In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1/2 cup.
5
Evenly divide the chicken among 2 serving plates. Top with sauce and garnish with the scallion. Recipe from The South Beach Diet(R) Cookbook.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1/2 lb chicken breast tenders, 1/2 tablespoon chicken broth, 1/2 medium onion, chopped, and more.

Yes, South Beach Coconut Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

South Beach Coconut Chicken

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