Sunday, February 10, 2013


2 months. I'm so sorry! 2 months of no recipes!!!!!
The last 2 months have been absolutely nuts for me. There was Christmas and New Years, my husband was home for 10 days, AND I started a new job. I barely had time to cook for myself! But, now there's no time for excuses. Eating must get back on track!
This recipe was actually inspired by a chicken salad I had for lunch yesterday from King Sooper's deli (just had to clean it up a bit).



5-6 C of any Asian vegetable blend (I found mine in the frozen food section at Costco. There is a giant bag consisting of snap peas, mushrooms, broccoli, red peppers, carrots, and water chestnuts for $7!
4-5 small chicken breasts
1 C greek yogurt
1-2 heaping Tbsp of Vindaloo spice
Almonds (amt. -your choice)
Raisins (amt.-your choice)


1.Season with a little black pepper and salt.
2.Bake chicken breasts at 375F for about an hour (if the juices run clear when you poke the chicken, it's done).
3. Heat veggies up in a large saute pan. While veggies are heating up, chop baked chicken into bite size pieces. When chopping is done, dump into veggie mix. Turn mixture to low-medium heat.
4. Add in the cup of greek yogurt and the tablespoons of Vindaloo spice. Mix thoroughly.
5. Add almonds and raisins to the mix. Add however much of each that you feel is right.... I probably add around a half cup of each
6. Bon Apetite!

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