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This easy chicken-and-asparagus sauté is boldly seasoned with aromatic cumin and fennel; the seeds are toasted in a skillet before grinding to bring out the most flavor. If you don’t want to buy a whole jar of the spices, look for them in the bulk spice section in natural-foods stores and buy just what you need for this recipe. Serve over brown rice, millet or quinoa.
Servings: 4 servings, about 1 cup each
Preparation time: 40 minutes
Total time: 40 minutes
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons fennel seeds
1 pound chicken tenders, cut into bite-size chunks
3/4 teaspoon salt , divided
2 tablespoons canola oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1 small fresh chile, seeded and minced
1 tablespoon minced fresh ginger
1 1/2 bunches asparagus , (about 1 1/2 pounds), woody ends trimmed, cut into 1-inch pieces
1/2 cup “lite” coconut milk, (see tip)
1/2 cup chopped fresh cilantro
Per serving Calories: 249; Carbohydrates: 9g; Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Protein: 26g; Cholesterol: 63mg; Dietary Fiber: 3g; Sodium: 514mg.