Ginger-Minted ChickenThe “Ginger-Minted Chicken,” from Mix ‘n Match Meals in Minutes for People with Diabetes, is a recipe for those special individuals who are admitted fans of the flavors of mint and ginger and garlic and coriander. You know who you are, if you are. I doubled the yield of this recipe to make 4 servings, using 20 oz. of (thick) chicken breasts. I marinated my chicken for 2 hours, rather than 15 minutes, and this resulted in very moist, delectable chicken. Yogurt is definitely a meat tenderizer. Curiously, the marinade is poured over the chicken to cook, and the yogurt scent is great while cooking. My thick chicken breasts needed more than 5 minutes per side to cook; it was more like 7:30 per side.

The yogurt-mint-coriander flavor combination is a bit odd, I thought, but my Dave and my toddler enjoyed it. I won’t be the one to complain, then. Rather than serve this chicken over tomato slices, as the recipe suggests, I made the “California Cherry and Walnut Salad,” from All Recipes. This is a very simple, very basic salad, where the formula is greens + nuts + dried fruit + cheese. You could easily compose your own. My goat cheese was so soft, it “melted” into the salad. I used Annie’s Naturals Raspberry Vinaigrette dressing.

RECIPES: peculiar chicken, but oh-so-moist, ably complemented by a simple salad
PREP TIMES:
marinate your chicken for an afternoon, in order to enjoy the moistness; just 15 minutes to cook
TASTES:
pronounced coriander and mint. How brave should you be?

Once more, I’m tempted to try a chili recipe. Next time, I’ll make the “Turkey Chili,” from Mix ‘n Match Meals in Minutes for People with Diabetes. Come back to my site on Wednesday, May 14, to see how great it is.