Chicken Saag

Chicken Saag 

You don’t have to eat cold salads in the winter to get your greens. Actually, I don’t recommend it; It’s already cold enough! Chicken saag is a staple in my kitchen. It’s warm, spicy, packed with micronutrients and PERFECT for this time of year. For anyone who loves take-out, comfort food, or Indian, this one’s for you! Oh did I mention, it just happens to be ridiculously healthy too? This dish has ginger, garlic, spinach, spices, broth, & chicken- OH MY!  

GET YOUR GREENS WITH CHICKEN SAAG. 

Ingredients: 

1 TBS coconut oil 

2 yellow onions (diced) 

5 garlic cloves (minced) 

2 Inches fresh ginger (minced) 

OR 2-3 TBS ginger Garlic Paste

Spice Mix: 

2 TBS Garam Masala 

1TBS Cumin 

1 TBS Coriander 

½ TBS Cinnamon 

½ TBS Curry Spice 

½ TBS Turmeric

1 tsp chile 

1 tsp cloves

½ tsp Nutmeg 

5 Chicken Breasts (diced) 

16 oz fresh Spinach 

½ C Chicken Broth 

2-3oz NF Greek Yogurt 

1 Lime (juice) 

Sides/ Toppings: Rice, Tamarind & Chile Chutney, Roasted Chick peas, Cilantro 

1. Heat a large dutch oven on high eat. Toss and massage your chicken with spice blend. Sear chicken in coconut oil. De-glaze pot with water when crust forms. Repeat in batches. 
2. Sautee onions until translucent. Add garlic and ginger. Cook until it resembles a chutney. Add ALL of the spinach (it will shrink). Pour in broth and cover with lid. Let sit for up to 5 minutes. Give it a stir if spinach hasn’t wilted. 
3. Puree in blender. Allow sauce to get smooth. Taste and adjust. **Note: most of the spice comes from the chicken** Add a dollop of greek yogurt to preserve green color and add tang plus squeeze of one lime. Return Chicken to sauce and stir until evenly mixed. 
4. Warm through until chicken reaches 165 internal temp and enjoy over rice with chutneys, roasted chickpeas or naan. 

Without rice/ Toppings

Serves 7: Cals 173  Carbs 8.6g Fat 3g Protein 26.3g