Name: Spiced okra and tomato stir-fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 7 oz okra, sliced into half-inch rounds; 3/4 medium tomato, diced; 2 3/4 tsp extra virgin olive oil; 1 tsp cumin seeds; 1/4 tsp ground turmeric; 1/4 tsp chili powder; 1 tsp ground coriander; 1/2 tsp salt; 1 tbsp water; 1/3 cup fresh cilantro, chopped; 1 tsp lemon juice

Instructions

Prep 20 min · Cook 5 min

Rub the chicken breast with a small portion of the oil and a pinch each of the turmeric, chili powder, and coriander. Season with a pinch of the salt.
Heat a small skillet over medium heat. Add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the center is opaque. Remove the chicken to a plate to rest for 3 minutes. Done when opaque in the center, 165°F.
While the chicken cooks, heat the remaining oil in a 12-inch nonstick skillet over medium heat. Add the cumin seeds and cook for 1 minute until they sizzle.
Add the okra to the skillet. Stir to coat and cook for 8 minutes, stirring occasionally, until slightly browned and no longer sticky.
Stir in the tomatoes, the rest of the turmeric, chili powder, coriander, and salt. Cook for 30 seconds. Add the water, cover the skillet, and simmer for 5 minutes until the tomatoes soften.
Uncover the skillet and stir in the lemon juice and cilantro. Taste and add another pinch of salt if needed. Serve the okra and tomatoes alongside the rested chicken breast.

Nutrition

Ingredients

Instructions

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