Miami Women-Only Fitness Bootcamp

Here’s a WOFB-approved recipe you can share with the family and stay within the daily allowance!

Ingredients:

• 2 tsp chili powder
• 2 tsp ground cumin
• ¾ tsp salt, divided
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp ground pepper
• 2 tbsp olive oil, divided
• 1 ¼ lbs chicken tenders
• 1 med yellow onion, sliced
• 1 med red bell pepper, sliced
• 1 med green bell pepper, sliced
• ¼ cup low-fat plain Greek yogurt
• 1 tbsp lime juice
• 2 tsp water

Instructions:

• Preheat oven to 425 degrees F.
• Combine chili powder, cumin, 1/2 tsp. salt, garlic powder, paprika, and ground pepper in a large bowl. Transfer 1 tsp. of the spice mixture to a medium bowl and set aside. Whisk 1 tbsp. oil into the remaining spice mixture in the large bowl. Add chicken, onion, and red and green bell peppers; toss to coat.
• Coat a pan with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast in oven for 15 minutes.
• Remove the pan & stir the chicken and vegetables. Roast until the chicken is cooked through and the vegetables are tender, 5 to 7 minutes more.
• Meanwhile, add yogurt, lime juice, and water to the reserved spice mixture; stir to combine.
• Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.
  
  Serve with 1/2 cup cooked brown rice.

This entry was posted on March 16, 2021 at 7:26 pm and is filed under News. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.