1 clove garlic
1 onion
1 T Olive Oil
Fenugreek
Ginger
Red Pepper
Chili Powder
6 oz. Non-fat plain Greek Yogurt
1/2 cup Water
1/4 cup Tomato Puree
1 cup chopped spinach
Heat Olive Oil in a small soup pot over medium-high heat. Add onion, garlic, and lightly sautee. Add all spices and toss to coat. Add Greek Yogurt and water, and reduce heat to simmer.
Mix in tomato puree, spinach, and chicken. Stir well. Simmer until chicken is fully cooked.
Serve over brown rice. Add salt if needed.
Makes 3 servings.
Amount Per Serving
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| Calories | 266.7 | |
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| Total Fat | 6.5 g | |
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| Saturated Fat | 1.1 g | |
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| Polyunsaturated Fat | 0.8 g | |
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| Monounsaturated Fat | 3.8 g | |
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| Trans Fat | 0.0 g | |
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| Cholesterol | 87.6 mg | |
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| Sodium | 124.9 mg | |
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| Potassium | 385.3 mg | |
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| Total Carbohydrate | 7.3 g | |
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| Dietary Fiber | 0.0 g | |
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| Sugars | 7.1 g | |
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| Protein | 42.5 g | |
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| Vitamin A | 0.6 % |
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| Vitamin B-12 | 9.6 % |
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| Vitamin B-6 | 41.6 % |
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| Vitamin C | 3.0 % |
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| Vitamin D | 0.0 % |
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| Vitamin E | 3.8 % |
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| Calcium | 8.3 % |
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| Copper | 3.1 % |
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| Folate | 1.5 % |
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| Iron | 6.1 % |
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| Magnesium | 10.6 % |
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| Manganese | 1.4 % |
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| Niacin | 84.6 % |
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| Pantothenic Acid | 12.4 % |
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| Phosphorus | 29.6 % |
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| Riboflavin | 8.2 % |
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| Selenium | 38.4 % |
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| Thiamin | 7.1 % |
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| Zinc | 8.1 % |
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