Eating Healthy.

One thing I've got going for me are my eating habits. I always cook healthy dishes for my family and try to eat as healthy as I can when we eat out. OK, scratch that. In-N-Out once a week is not exactly a healthy choice for lunch, but c'mon, it's In-N-Out and we can't totally deny ourselves. Maybe once a week is a little excessive, but anyway...

I made this dish last week from one of my fave cookbooks, The All-New Complete Cooking Light Cookbook, and it turned out really good. It was nice because I happend to have all the ingredients on hand. So I'd say this is a really good, go-to, healthy meal...

CHICKEN WITH OLIVES AND LEMON

1/2 cup chopped cilantro
1 tbsp ground cumin
2 tsp paprika
1 tsp ground ginger
1 tsp ground tumeric
1 tsp ground red pepper
1/4 tsp salt
4 garlic cloves, minced
8 chicken thighs (about 2 1/4 pounds), skinned
Cooking spray
1/2 cup all-purpose flour
1/4 cup fresh lemon juice
1 (14-ounce) can fat-free, less-sodium chicken broth
24 pimiento-stuffed olives, chopped
8 lemon wedges

1. Preheat oven to 325 degrees.
2. Combine first 8 ingredients in a large bowl; stir well. Add chicken; toss to coat. Arrange in a single layer in a 13 x 9 inch baking dish coated with cooking spray.
3 Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, juice, and broth, stiring with a whisk until smooth. Sprinkly flour mixture over chicken, tossing to coat. TOp chicken with olives and lemon. Bake at 325 degrees for 1 hour or until a thermometer registers 180 degrees.

Yield: 4 servings

Easy, right? I served it with brown rice and it was de-lish. And each serving only has 287 calories! Not bad. Try it, you'll like it. Enjoy!