Today’s recipe is actually a modification of one of my favorite recipes. The original recipe is from Loren Cordian’s The Paleo Diet Cookbook. To be clear, I am NOT an adherent to any “diet”. My personal belief is that if it is yummy and relatively healthful? I’ll eat it! The original recipe calls for shrimp, but with cost in mind, I went with chicken tenders that were on sale for $2.99 per pound.
Here are the ingredients:
2 tbs olive oil
1 garlic clove, minced1/2 cup of cherry tomatoes slice in half (I like to use a full cup)
1 pound of chicken tenders, cut lengthwise then chopped into 1/2″ pieces
1 teaspoon of paprika
2 tablespoons chopped cilantro (I use a handful)
Juice from 1/2 lime
Cayenne Pepper, to taste
It’s pretty straightforward.
1. Heat oil over a medium heat
2. Add garlic and sauté for one minute.
3. Add tomatoes and continue cooking for 2 more minutes.
4. Toss in chicken, stir for a couple of minutes and then cover for two more until chicken is cooked through.
5. Turn off heat and toss with paprika and cilantro.
6. Squeeze lime juice over the chicken and sprinkle with cayenne.
7. Serve either over or next to one cup of cooked quinoa
Going forward I am going to have to assume that you have supplied your kitchen with a few essentials – olive oil, butter, spices like paprika, cayenne, cumin, salt and pepper. These will not be included in my pricing in part because they are investments that should last you at least a month or two even with daily use. So this is how the pricing breaks down for this meal.
$2.99 – one pound of chicken tenders$0.66 – 1/3 of a bunch of cilantro ($1.99 per bunch)
$2.00 – cherub tomatoes (a little less than 1/2 a package at $3.99 per package)
$0.25 – juice from 1/2 lime at 50¢ per lime
$0.30 – one clove of garlic at $2.99 per bulb
$2.35 – 1/2 package of TruRoots Quinoa at $4.69 per package
GRAND TOTAL – $8.55
If you still have the salad supplies from earlier, you can make a nice side salad somewhere between $1.50 ~ $2.00 bringing you total to just a touch over $10.
The final numbers (per serving):
Calories: 370 cal
Fat: 8 g
Cholesterol: 65 mg
Sodium: 105 mg
Carbs: 44 g
Dietary Fiber: 8 g
Protein: 35 g
Vitamin A: 68%
Vitamin C: 41%
As always, let me know what you think! If you have a recipe you think I could use for this series, please let me know.