*This recipe contemplates your protein (chicken) that you must adjust to your assigned grams in your plan and vegetables (such as cauliflower, eggplant, Italian squash, broccoli, mushrooms, asparagus, artichoke or green beans) It also includes 1/2 tablespoon of olive oil per serving, so you must subtract it from the one assigned in that meal. Besides, you must eat your salad and other foods assigned in your plan if applicable.

2 servings

2 skinless chicken thighs

225 gr or 2 unsweetened Greek yogurt

2 tsp garlic powder

1 tbsp paprika

1 tbsp curry

½ cup chopped fresh cilantro

juice of 2 lemons

½ cauliflower, in small florets

1 diced eggplant

½ diced red bell pepper

½ diced yellow bell pepper

1 tbsp paprika

pinch of sea salt

pepper to taste

1 tbsp olive oil

For sauce:

1 plain unsweetened non-fat Greek yogurt

1 chili pepper, chopped

2 minced garlic

3 tbsp fresh cilantro, chopped

pinch of sea salt

pepper to taste

In a baking dish place 2 chicken thighs. In a bowl add the yogurt and mix in garlic, paprika, curry, cilantro, juice of 1 lemon, salt and pepper, mix well and add to the chicken rubbing on all sides. Marinate for 2 to 4 hours in the refrigerator.

Cut 1 large piece of aluminum foil to wrap the chicken and vegetables. Put the cauliflower, eggplant and bell peppers, season with paprika, salt, pepper and 1 tablespoon of oil. Mix well.

Remove the chicken and brown well on both sides on a grill or frying pan with a pinch of oil.

Place the chicken over the vegetables and add the juice of 1 lemon. Close the aluminum foil very well and take to a preheated oven at 350º F for 45 minutes.

Meanwhile prepare the sauce by adding all the ingredients in the processor and blend.

When chicken is ready, serve on a plate with the vegetables and pour the chili sauce on top.

Per serving

Cal: 441 P: 57.4 F: 11.5 Cb: 26.8