Arabian Gulf Style Baked Chicken & Vegetables Recipe

 Last week I shared with you guys a recipe for making Arabian Gulf Chicken Salsa that is dairy free and low histamine. This week I wanted to do another food post (maybe I should make recipes a weekly thing?) Sticking with the Arabian Gulf or as some of you might call it Persian Gulf style for the dish I'm sharing a recipe that is incredibly easy to find ingredients for and just as easy to make. While I would call this recipe something that is great if you're on a low histamine diet it isn't quite non dairy because there is a bit of yogurt in the mix. 

Preparation Time: 10 minutes 
Cook Time: 50 minutes

Boneless Skinless Chicken Breast
1/2 a lemon
2 Onions
2 Tomatoes 
1/2 Green Pepper
1 Carrot
3 Small Golden potatoes 
*I used Extra Long Basmati Rice as well

Spices: (in order of amount used)

Curry Powder
Chicken Masala
Ground Black Pepper 
Red Chili

Okay so first of all I did the photo set a little wrong and it starts from right top and then down and to the left. The first step is cutting up the carrot, green pepper, onion, tomato and potato, as well as separately the chicken breast. From there I put them in an aluminum container and added the spices (you can change these up based on your personal taste) two dollops of yogurt, and the lemon juice before mixing it all together. The before putting it in the oven at 400 degrees Fahrenheit I added paprika on the top. Once this is almost done you can boil the rice, I used the extra long balsamic rice but of course you can use whatever you want. And that's it.

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