5 oz chicken breast, cut in 4 strips
½ tsp black pepper
¼ tsp curry powder
¼ tsp white pepper
½ tsp onion powder
½ tsp Dijon mustard powder
1 pinch smoked paprika
Zero fat cooking spray
Slice chicken breast in half cutting along the sinew in the middle. Next cut each half in half leaving four strips. Skewer each breast, leaving as little of the skewer showing as possible. In a small mixing bowl, blend all seasoning with a whisk. Separate seasoning into two portions. Use one portion to season chicken skewers thoroughly and hold the other portion for the cilantro cream soup. Place skewers on a grill and cook for 2-3 minutes, then turn for another 2-3 minutes. Remove and enjoy!
½ tsp olive oil
½ ripe tomato, sliced 3/8" thick
6 asparagus spears sliced in half lengthwise
2 tbsp julienne yellow onion
1/8 tsp crushed red pepper
1 tbsp minced garlic
½ tbsp cilantro, minced fine
Heat sauté pan and place oil with garlic, crushed red pepper, and onion, then sear until onions are slightly brown. Add asparagus spears to pan. Cook 2 minutes until tender and add ½ tbsp of minced cilantro. Slide to one side of pan and add tomatoes. Cook one additional minute and remove from heat and hold.
CILANTRO CREAM SOUP
3 tbsp fat-free cream cheese
¾ cup skim milk
1 tbsp cilantro, minced fine
¼ cup of vegetable stock
1 portion of seasoning mix for chicken skewers
(extra from skewers recipe)
½ small jalapeno pepper, minced fine
with seeds removed
1 pinch of smoked paprika for garnish
1 tsp of cilantro leaves for final plating garnish
In small saucepan, heat milk and stock together. Add cream cheese and whisk until completely dissolved. Add seasoning mix and cilantro, stirring constantly until volume reduces in one third. Place minced jalapeno in center of bowl with pinch of smoked paprika as garnish.
Place bowl of soup on large platter with tomatoes fanned out under asparagus and chicken skewers on top of asparagus. Add remaining cilantro leaves as a garnish on top of chicken skewers and serve.