I’m one of the lucky pregnant women who has yet to suffer any type of morning sickness (yeah, I suck, I know). So far, the first trimester has been easy peasy, save for being extremely tired. However, sometime in the last two weeks a new symptom has hit me: food aversion. I feel like I woke up one day and realized that NOTHING sounds good (with the exception of fruit, salads, and any combination of peanut butter and chocolate). This translates into me avoiding the kitchen at all costs on most days. Yesterday, however, I found myself missing my favorite hobby, and popped back in to make dinner for Wine Guy. Full disclosure: I had waffles for dinner, but Wine Guy assured me this was a great recipe (“First you get the lime, then the cilantro, then the chile!”). It’s is an easy baked chicken with a kick.
- 3 garlic cloves
- 1 large onion, cut into large chunks
- 1 bunch cilantro
- One 16-ounce container plain low-fat yogurt
- Grated zest of 2 limes
- 1/4 cup fresh lime juice
- 4 tablespoons chili powder or pure ground mild chile, such as ancho
- 4 large chicken breasts, halved
Preheat oven to 375*. Combine first seven ingredients in food processor and blend till smooth. Marinate breasts in mixture for at least two hours, then bake for 35 minutes or until chicken is no longer pink in the middle.
Serves: 4-6; Time: 2 hours, 45 minutes
Wine pairing: Chilean Sauvignon Blanc (goodness gracious, do I miss wine!!!)