This zesty fusion dish is full of warm spices and it’s a great way to introduce young diners to new flavors.

Directions:

  1. In large, shallow dish, stir together yogurt, lemon juice, paprika, chili powder, 1/2 tsp each cumin and coriander, ginger, salt, pepper, cayenne and garlic; add chicken breasts, turning to coat. Refrigerate for at least 30 minutes or overnight.
  2. Preheat oven to 400˚F. Arrange chicken on foil-lined baking sheet; bake for 20 to 22 minutes or until cooked through. Let cool slightly before slicing.
  3. Meanwhile, cook lo mein noodles according to package directions. Drain and set aside.
  4. Heat oil in large skillet set over medium heat; cook onion, remaining cumin and coriander, and turmeric, stirring occasionally, for 3 to 5 minutes or until onion is softened and spices are fragrant. Add cauliflower and broth; bring to boil and reduce to simmer. Cover and cook for about 5 minutes or until cauliflower is tender-crisp. Add cooked noodles, spinach and peas; toss until spinach is slightly wilted.
  5. Divide noodle mixture evenly among 4 bowls. Top with sliced chicken and sprinkle with cilantro.

Tip: For an added kick, add 1 small minced red chili pepper to yogurt mixture.

Makes: 4 servings. Per serving: 320 calories, 7 g fat, 1.5 g saturated fat, 75 mg cholesterol, 420 mg sodium, 34 g carbohydrates, 5 g sugars, 30 g protein.

Back to recipes

Scroll Up