This is just so ridiculously easy to make, and trust me, the taste is outrageous! It reminds of the spicy flavor of bbq’d tandoori chicken, but without the oversalted, over-oiled skin, (eeck!). I have been putting it on a whole wheat roti with a tiny bit of mango pickle, some charred bell-pepper, and a half-slice of melted swiss cheese on top. Divine! I have it about an hour or so after my post-workout chocolate/banana/meuslix protein shake…dinner-in-reverse! :))
What you’ll need:
4 chicken breasts
1 1/2 Tablespoons ghee (feel free to use clarified butter or coconut oil)
2 tsp or more of chicken masala, or any spicy masala blend
1/2 lime
salt to taste
Butterfly all the chicken breasts, and remove the tenderloin. Poach in hot, (not boiling) water for about 3 – 4 minutes or until the meat is still a little pink in the middle. You can tell it is ready when a there is very little resistance when pierced with a fork. Remove and let cool for a couple of minutes, and the residual heat will finish cooking the meat while keeping it moist and tender. Meanwhile, place the rest of the ingredients in a 4 cup tupperware container and mix thoroughly. Once the chicken has cooled enough to handle, simply cut into bite-size pieces, add the chicken to the container, cover and shake well to coat the pieces evenly. Adjust the lime and salt if necessary. Presto, protein for 4 – 6 meals is complete!!
