My husband goes on and off his P90-X kick. If you all are not aware, P90-x is my arch-nemesis. It is a workout and diet regime that simply put, I loathe. Well more than the the workouts I detest the diet. My husband is all or nothing, he’s a glutton one week or a poster child for anorexic eating habits another week. So, when he’s on p90-X, he’s REALLY ON P90-X. This diet regimen consists of eating 8 egg-white omelets with fat-free cheese for breakfast, just the thought makes me shudder. For lunch, you are allowed half a pound of sodium/fat-free chicken or turkey breast on top of a romaine salad. Dinner is comprised of a flavorless half pound piece of protein and some steamed vegetables and only if you are lucky, a side of vegetable soup. Yeah, it’s a low-carb, zero taste program and when my husbands belly starts reappearing his need to go back to Phase 1 of this diet resurfaces to my utter dismay.
My outlook is workout daily if you can and eat a balanced and healthy diet and indulge once in a while. If I was on this p90-X diet, I would become an absolute beast. I would be in a bad mood all the time, because when I’m hungry I AM irritable! Back to his diet, as you have become aware you need to eat a lot of protein on this regimen. So, of course my husband bought 30 bone-in chicken breasts for his diet. They took up half my freezer and as you can guess he stuck on the diet for about 4 days!
Therefore, I am left with chicken breasts galore. Today, I decided to utilize them for something. What something? I had no idea. Only can that chick (no pun intended) from that Food network show I dislike can find a recipe for chicken breast 5 days a week. The idea of lemon popped into my head…lemon chicken. Okay, I had a starting point but how could I make the chicken exciting and yummy? I opened my spice cabinet for inspiration and saw cardamom pods, cloves, and saffron. Then it struck me! I should go Persian on my chicken. Thus, I came up with today’s dinner Chicken Kabab with Afghani rice (or my take on those dishes atleast). I ground the spices together the aroma filled my kitchen and can you believe it, I felt thankful to p90-X in some strange sort of way.
Persian Chicken Kebab
2 chicken breasts, in chunks (I cut the chicken up into pieces after I had marinated it, but I should have done it first)
3 cloves of garlic, minced
juice of 1/2 a lemon
1/2 teaspoon of lemon zest
1/2 teaspoon of saffron threads dissolved in 2 tablespoons hot water
3 tablespoons extra-virgin olive oil
1-2 cardamom pod, 2-3 cloves, 1/2 inch piece of cinnamon all ground together in a spice mill
1 teaspoon kosher salt
black pepper to taste
lemon wedges, for garnish
cilantro leaves, for garnish
Combine all of the above ingredients in a bowl and allow to marinate for 4 hours. Then, grill on outdoor grill or grill pan (I used a grill pan because it was far to cold for me to use our building’s roof top grill 😉 ). Cook on one side for about 5-7 minutes and then flip for 5-7 more. Check to make sure it is fully cooked. Garnish with lemon wedges and cilantro leaves. Serve with Afghani Rice* and Kachumbar (Chopped vegetable) salad,* or Naan.
*Note: Recipes to follow :).