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Asian Grilled Chicken Tacos

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Asian Grilled Chicken Tacos

There’s just something about making tacos on the grill – and when they’re Asian inspired they’re even more special. Try this version for a great change.

Serves 2

INGREDIENTS

  • 1/3 cup + 2 tablespoons Sambal - Asian chili sauce
  • 2 Tablespoons honey
  • 1 Tablespoon soy sauce
  • 1/3 cup sour cream or non-fat Greek yogurt
  • 1/2 cup shredded red cabbage
  • 2 chicken thighs
  • 1 Tablespoon olive oil
  • 4 corn tortillas
  • Chopped cilantro for garnish

DIRECTIONS

  1. Combine 1/3 cup Sambal, honey, and soy sauce and mix well. Add remaining Sambal to sour cream or yogurt and set aside.
  2. Lightly oil chicken thighs, season with kosher salt, and place on a hot grill. When bottom side is well marked, flip chicken over and start basting with the sauce, and add a little more until cooked through, then remove from grill. Add tortillas to grill to get a little crispy on both sides.
  3. When done, slice the chicken, spread some of the sour cream on a tortilla, add the cabbage and the chicken, and finally a little chopped cilantro.

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Quick polenta with Spinach & mushrooms & fried egg

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Quick polenta with Spinach & mushrooms & fried egg

Under 15 minute and only approx 300 calories, gets you a healthy and totally delicious breakfast... I think it's worth it, for school mornings or before work. Honestly, the time could easily be wasted going to drive-thru.

Serves 2

INGREDIENTS

  • 1/2 cup polenta
  • 2 cups water
  • 1 tablespoon salted butter
  • 1 teaspoon olive oil
  • 3/4 cup Crimini mushrooms, sliced
  • 1 clove, finely diced garlic
  • 4 big handfuls of spinach
  • 2 eggs
  • Kosher salt
  • Fresh ground pepper

DIRECTIONS

  1. In a bowl, add polenta, salt, water, mix well, cover with cling film, microwave high 8 minutes
  2. While that cooks do the rest....
  3. In hot pan, add 1/2 teaspoon oil, mushrooms, cook 2 minutes, turn down heat, add garlic, cook 2 minutes 
  4. In another medium heat skillet/wok, add 1/2 teaspoon oil and spinach, cook 1 minute
  5. Season spinach and mushrooms with pinch Kosher salt and 3 grinds fresh pepper
  6. Fry 2 eggs over-easy
  7. Remove polenta (careful of the steam!!) whisk polenta until smooth, season pinch Kosher salt, 5 grinds fresh pepper, add butter, mix well
  8. Serve it up! Polenta, spinach, mushrooms and top with fried egg (or Poached if you want to be super healthy). 
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WATCH ME MAKE THIS... 

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