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Coconut Chicken

1 Tbsp extra-virgin olive oil
1/2 pound chicken breast tenders
1/2 Tbsp chicken broth
1/2 medium onion, chopped
1 clove garlic, minced
3/8 tsp dried cilantro
1/2 tsp grated fresh ginger
1/2 tsp finely grated lemon peel
1/16 tsp ground cumin
1/2 pinch of ground turmeric
1/2 cup light coconut milk (no sugar added)
1 Tbsp macadamia nuts, finely ground
1/2 tsp sugar substitute
1/8 tsp ground red pepper
1/2 Tbsp tamarind paste (available in Indian and specialty food markets)
1 tsp water
Scallion, chopped (for garnish)

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.

Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin, and turmeric; cook for 5 minutes (or until the onion is tender but not browned). Stir in the coconut milk, nuts, sugar substitute, and red pepper. Return the chicken to the skillet, cover, and simmer for 10 minutes (or until the chicken is cooked through).

Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.

In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1/2 cup.

Evenly divide the chicken among 2 serving plates. Top with sauce and garnish with the scallion.

Allowed on South Beach Phases 2 and 3.

Serves 2. Per serving: 360 calories, 25 g total fat (14 g sat), 66 mg cholesterol, 10 g carbohydrate, 28 g protein, 3 g fiber, 60 mg sodium

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