I've been eating a lot of grilled lean meat since I've been on WeightWatchers. It's not always the cheapest thing to buy, but it's healthy and filling.
This is a recipe I threw together the other night, it's got a rich, sweet and savoury sauce and every mouthful makes your tastebuds do a little dance in your mouth! I served it with griddled broccoli and white basmati rice... I've not yet managed to persuade the hubster to switch to brown rice, and if I'm honest, I'm not sure I could cope with it just yet either. I'm 'saving' that switch in my diet for when my weight inevitably plateaus!
Sorry there's no photo, I'll upload one next time I cook this!
Serves: 2
WeightWatchers Propoints: 12 per serving
Ingredients:
1/4 can of coconut milk
4 tablespoons light soy sauce
1 clove garlic, crushed
1/2 onion, finely chopped
1 scotch bonnet chilli (we like it hot!)
2 chicken breasts
A handful of coriander
Pepper
120g basmati rice, cooked
1 broccoli head, griddled
What to do:
Butterfly the chicken breasts and place in a shallow dish. Prepare the marinade by mixing together the coconut milk, light soy sauce, garlic, onion, scotch bonnet and about 50ml water and pour over the chicken, coating it thoroughly. Place in the fridge and allow it to marinade for at least 2 hours.
Spray a griddle pan 4 times with low-cal oil over a high heat. Place the chicken in the pan and immediately reduce the heat top low-medium heat. Grill for 7 minutes on each side.
Put the remaining marinade in a saucepan and bring to the boil, allow to simmer for about 5 minutes then ads the coriander and season with black pepper.
Serve the chicken, smothered in the sauce, with griddled broccoli and basmati rice.
No comments:
Post a Comment