The aromatic Indian spices give this quick, easy dinner tons of flavor without adding tons of fat. This healthy, 21 Day Fix approved meal is exactly what you need to get out of a dinner rut!
Well it’s that time for us again. The waiting game. Hopefully by this time next week, my family will know where we’re going to live next! It’s terrifying and exciting all at the same time. We were given a list of places to put in order and since sending that in, we’ve basically been over here biting our nails waiting for orders. There’s a reasonable chance that we could end up in Puerto Rico, so here’s to hoping for paradise (please cross all appendages)! There’s also a reasonable chance that we could end up in Alaska, so… sorry, Alaskans, I know it’s beautiful there and everything, and I’m sure visiting would be really great, but I’m just not sure how I’d like living there. I’m a cold girl by nature. Well, anyway, we’ll make the best of wherever we go and enjoy it for all it’s worth. Who knows, maybe I’ll love Alaska! I mean it’s unlikely, but not entirely impossible.
In the meantime, I thought I’d distract myself with my favorite pastime, making a dish that I’ve never ever made before, in this case, Saag Chicken. Every time I’ve ever had Saag, it’s been with Paneer (hard cheese) and not chicken, but we Fixers need our protein, am I right?
Before moving to Louisville, I’d never had Indian food. Many cities that we’ve lived in have had Indian restaurants, but none with a kid’s menu and we were always afraid that we’d get there and there wouldn’t be anything to feed the babes. At some Indian restaurants, even the rice is spicy and my kids just can’t take the heat (truth be told, neither can my husband). Anyway, we found an Indian restaurant here that does have a kid’s menu, it’s limited, but it’s enough, and we really loved everything we ordered and have been back many times since.
I obviously had to do a little research for this dish and it’s basically a combination of several recipes across the web, to give you what I hope is relatively traditional and what I know is absolutely freaking delicious all while keeping this 100% 21 Day Fix approved. This was a pretty easy recipe to do this to. The things about restaurant versions that make them not-so-great for you is the crap-ton (yes, that’s metric) of oil that most places use to cook everything in. Anyway, this Saag came out so flavorful and amazing that I couldn’t wait to share it with you guys! The spice mixture is aromatic and absolutely perfect, just wait to you smell it cooking on your stove, you’re going to lose your minds. Bonus: it’s super easy and pretty darn quick, too. – I’d say 30 – 40 minutes or so. Check it out:
Add the frozen spinach and 1/3 cup of water to a pan heated to medium, stir every now and then until thawed and water has evaporated:
Meanwhile, brown the onions in the coconut oil. Once brown, add the garlic:
Mix together the raw chicken and the spices and add everything to the onions and garlic:
Once chicken is fully cooked, stir in the spinach, ginger and yogurt and cook until heated through:
Until it looks like this ↓ and that’s it! Then you can serve it with some brown rice, or if you want to use your carbs earlier in the day, maybe some cauliflower rice. This mixture is also pretty darn fab stuffed inside a pita (as I can happily attest as I devoured that for lunch yesterday).
If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 1/4 tsp cayenne (this is how much we used, if you really like it spicy, you'll probably want to add more after tasting the end result)
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp ground cloves (or 2 whole)
- 1/2 tsp ground cardamom or 2 large cardamom pods
- 1 tsp garam masala
- 1/2 salt
- 2 boxes frozen chopped spinach, 9 oz each
- 2 tsp coconut oil
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 1 1/2 lbs boneless, skinless chicken breasts, cut into small pieces (1/2" - 3/4")
- 2 inch ginger, minced (about 1 1/2 Tbs minced)
- 3/4 cup plain greek yogurt, 1% or nonfat
- Mix all of the spices together in a small bowl. Then in a larger bowl, mix the spices with the raw chicken and set in the fridge until you're ready for it.
- Put the frozen spinach into a pan with 1/3 cup water and cook on a medium heat until most of the liquid has gone, then turn it off. This takes a bit of time, but it's very low-maintenance, you just have to give it a stir every now and then. It will be done by the time you need it, so while the spinach is cooking, it's time to multitask!
- Meanwhile, heat the coconut oil in a large skillet at medium-high heat. Add the onion and cook until it starts to brown.
- Stir in the minced garlic and cook for 30 seconds or so, don't let it go very long, it can burn easily.
- Add the chicken with the spices to the pan, making sure to get all of the spices out of the bowl and into the pan, and cook until the chicken is cooked through, stirring often. Add a bit of water to the pan if the chicken starts to stick at any point during the cooking process.
- Add the spinach and the ginger to the pan and heat through for 5 minutes or so. Next, add the yogurt, and mix through on low heat for a few minutes.
- Check the spice levels and if you'd like it spicier, feel free to add more cayenne!
- Serve with brown rice, cauliflower rice or even put it in a pita 🙂
21 Day Fix Container Counts per Serving: 3/4 Red, 1/2 Green, 1/4 Tsp
Weight Watchers Freestyle Points: 1
Nutrition Information:Yield: 8 Serving Size: 3/4 cup
Amount Per Serving: Calories: 133Total Fat: 2g