I have decided to run the Shamrock Shuffle this year. It’s an 8k (just shy of 5 miles) run in Chicago and this year it’s on April 10th. I thought this would be the perfect motivation to keep up my running through the long winter months here in Chicago. I swear, it seems like winter lasts longer and longer each year. I just can’t wait until the ice melts outside so that I can get back to running outside. The treadmill is sucking the life out of me. Although I am thankful that I don’t have to go to the gym to run. I can just hop on it at home and catch up on some of my favorite shows!
So it was 3.35 miles done today and it felt awesome!
At least someone is loving this snow.
What else is there to do in this weather than cook? 
Let’s get to it!
Chicken Tikka Masala
Adapted from My Bizzy Kitchen
1/2 pound boneless skinless chicken breasts
1/2 cup nonfat, plain Greek yogurt, divided
1 Tbsp fresh lemon juice
4 tsp ground cumin, divided
1 tsp ground cinnamon
1 tsp cayenne pepper
1 tsp black pepper
1/2 tsp salt
1 Tbsp butter
1 tsp minced garlic
2 tsp paprika
1/4 tsp curry powder
2 dried Ancho peppers
15 oz. canned tomato sauce
1 small jalapeno, cut in half, seeded and chopped
1/4 tsp Sriracha chili sauce
1/3 cup cilantro, chopped (for garnish)
Directions:
1. Mix 1/4 of yogurt with the diced chicken, lemon juice, 2 tsp. cumin, cinnamon, cayenne, salt and pepper. Let sit for an hour.
2. Melt butter and add jalapeno pepper. Cook for about 5 minutes. Add the remaining 2 teaspoons ground cumin, paprika, curry powder, sriracha sauce and stir for 2 minutes, until nice and fragrant.
3. Add chicken and cook for five minutes. Add tomato sauce and dried chiles and simmer for 15 minutes until the chicken is fully cooked.
4. Remove from heat, stir in remaining 3 ounces of Greek yogurt. Garnish with cilantro and serve over brown rice.
Nutrition Notes: The recipe also calls for a good dose of cayenne pepper, which is made from the dried pods of chili peppers. This smokey flavored red powder has been known to decrease inflammation, increase circulation, aid in digestion, relieve pain, help with skin conditions like psoriasis, relieve headaches, overcoming fatigue and restoring stamina and much more.
Taste Test: Spicy! Ancho peppers are the dried version of poblano peppers, so they aren’t too spicy but it’s the cayenne and sriracha that make this dish spicy so just adjust the seasonings to your taste. You can find ancho peppers in the ethnic section of most grocery stores. I love the Indian flavors in this dish but it’s not for the faint of heart. So prepare your taste buds, get out your glass of milk and enjoy!
