Top Low Fat Chicken Recipes

My friend gave this top low fat chicken recipe andNotes:
recommended me cooking it. This dish is amazing! NotSumac is a purple, lemony spice used in North African
too spicy, not too bland, just right and perfectlyand Middle Eastern cooking. From spice stores and
complemented by the bread and cooling yoghurt. I'mselected delis. Ready-toasted pine nuts are available
sure you will definitely be serving this dish again.from supermarkets. There is one more low fat chicken
Ingredients of low fat chicken recipe #1 (serves 4):recipe that is really tasty. Do try to cook it!
500g chicken fillet, cut into 2cm diceIngredients of low fat chicken recipe #2 (serves 4):
3 tbs (1/4 cup) flour, seasoned with salt and pepper2 zucchinis, cut into wedges
1/4 cup (60ml) olive oil2 red onions, cut into wedges
2 onions, sliced3 tomatoes, cut into wedges
2 tsp ground cinnamon1/4 cup pitted black olives
1/4 tsp ground cloves1/4 cup (60ml) olive oil
2 tsp sumac4 x 180g thick skinless white fish fillets (such as ling)
3 tbs (1/4 cup) sultanas1 small garlic clove, crushed
1 cup (250ml) chicken stock1 tbs lemon juice
50g toasted pine nuts*1 tbs Dijon mustard
3 tbs (1/4 cup) chopped fresh coriander1/2 cup roughly chopped flat-leaf parsley
Juice of 1 lemon, plus wedges to serveMethods of low fat chicken recipe #2:
Couscous, Greek yoghurt and Lebanese bread, to
serve1. Preheat the oven to 200°C.
Methods of low fat chicken recipe #1:2. Toss the zucchini, onion, tomato and olives with 1
tablespoon of the oil in a baking dish.
1. Toss chicken in the flour. Heat 2 tablespoons oil in a3. Brush another tablespoon of oil over the fish and
large fry pan over high heat until hot, then cook chickenplace on the vegetables. Place in the oven and bake
in batches until golden and set aside.for 25-30 minutes until cooked through.
2. Heat remaining oil in pan. Add onions, reduce heat to4. Whisk together the garlic, lemon juice, mustard and
medium and cook for 10 minutes, stirring, until goldenremaining oil to make a dressing.
and softened. Return chicken to pan with spices,5. Divide the cooked vegetables among plates and top
sultanas and stock. Reduce heat to low and cook foreach with a piece of fish.
5 minutes until heated through and thickened slightly.6. Drizzle the fish with the dressing and scatter with
Stir in pine nuts, coriander and lemon juice. Serve withchopped parsley.
couscous, yoghurt, bread and lemon.