Six Pack – Now

Here is a recipe that I adapted from a meal that a college roommate from Bombay taught me to make. He was a strict vegetarian, and he’d always give me a look of resigned disapproval when I slipped some bird onto my plate with a sheepish grin.

Ingredients:

• 1 cup cooked (boiled & drained) yellow split peas (you can substitute canned green peas if you’re desperate)
• 6 oz grilled chicken breast, cubed
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 1/2 cup nonfat plain yogurt
• 1/2 whole-wheat tortilla

Spices:

• 2 cloves garlic, finely chopped
• 1/2 inch cube fresh ginger root, finely chopped
• Masala spice powder, 1-2 tablespoons
• Salt, to taste

Instructions:

1. Stir fry the onions, garlic, and ginger in a nonstick skillet with Pam over medium heat for about 5 minutes, until onions start to brown. Add chopped tomatoes and about 1/2-1 cup of water to mixture (or chicken stock), add masala powder and salt to taste
2. Bring to a boil; add the chicken, then stir-in the yogurt 1 tablespoon at a time.
3. Eat with a heated wheat tortilla, which tastes a lot like naan when you heat it over the flame of a gas stove.

Macronutrient Profile:

• K/cal: 670
• Fat: 9 g (3 s, 3 m, 3 p)
• Carbs: 70 gFiber: 20 g
• Protein: 80 g

See Also:

Gourmet Nutrition: The Cookbook for the Fit Food Lover.

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