Spiced Chicken and zucchini

We've made it a week and a half with healthier eating...mostly good days, a few slip ups (ahem...chicken wings, oops!).  I've worked out every day since last Wednesday which Carter thinks is just hilarious, he giggles and laughs the whole time.  In order to compensate for the lack of fat in cooking, we've tried to make some really flavorful and spicy dishes.  This is one we made on Friday night and turned out really delicious.  The zucchini recipe is one we've posted on before (http://andcartermakesthree.blogspot.com/2012/07/best-vegetable-dish-ever.html )

and this chicken dish was quite simple but really good.

Ryan tossing the zucchini

The spice combination for the chicken actually came from my mom and were from an Ethiopian recipe she made (she gave us the leftover spices to use).  

Spiced Chicken cutlets

These are the spices:

• 2 Tbsp sweet paprika
• 1 Tbsp hot paprika, or 1-2 teaspoons cayenne
• 2 teaspoons garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon ground fenugreek
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves

 In a freezer bag, mix all the spices and 1 tablespoon vegetable and then add 1 pound of chicken cutlets (or any kind of chicken, the original recipe used drumsticks and then grilled them).  Let the chicken marinade for a couple of hours.  You could grill, broil, or pan sear them (I did the later) on each side for about 5 minutes.  Serve with some warmed pita bread and zucchini and you have a tasty and healthy dinner.