Women’s Health USA – September 2019

84 / WOMEN’S HEALTH SEPTEMBER 2019

BEYOND

BREAD

Bananas get

sweeter as they ripen,

making the older,

bruised beauts

the secret to baked

goods and this killer

curry too!

1 Tbsp olive oil

1 lb boneless,
skinless chicken
breasts, cut in
1½-inch pieces

Kosher salt and

pepper

2 large, overripe
bananas, halved

1 onion, quartered

2 cloves garlic

1 Tbsp curry powder

2 tsp ground

coriander

1 tsp dry mustard

Pinch of cayenne

1 15-oz can

low-sodium

chickpeas, rinsed

1 tsp grated lime zest

plus 1 Tbsp juice

Cooked rice

and cilantro,

for serving

Zucchini

Fritters

TOTAL: 40 MIN SERVES: 4

1½ lbs zucchini

Kosher salt and

pepper

2 scallions, finely

chopped

1 Tbsp grated lemon

zest plus 1 Tbsp

juice

½ cup cilantro,

chopped

1 large egg

½ cup whole-wheat

flour

½ tsp baking powder

2 Tbsp olive oil

½ cup Greek yogurt

Green salad, for

serving

1. Grate zucchini into a
   bowl using the large
   holes of a box grater; toss
   with ½ tsp salt and let sit
   10 minutes. Squeeze out
   moisture; return to bowl.


2. Add scallions, lemon
   zest, half of cilantro, and
   ¼ tsp each salt and
   pepper; toss to combine.
   Mix in egg. In a bowl,
   combine flour and baking
   powder, then mix into
   zucchini mixture.


3. Heat 1 Tbsp oil in a
   large cast-iron skillet on
   medium. Drop 6 scant-
   ¼-cup spoonfuls of
   zucchini mixture into the
   skillet, gently flattening.
   Cook until golden brown,
   2 to 3 minutes per side;
   transfer to a rack. Repeat
   with remaining Tbsp oil
   and zucchini mixture.

4. Combine yogurt,

lemon juice, remaining

cilantro, and a pinch of

salt. Serve with fritters

and a salad, if desired.

Per serving: 194 cal, 10.5 g fat (2.5 g

sat), 9 g protein, 426 mg sodium,

19 g carb, 5.5 g sugars (0 g added

sugars), 4 g fiber

1. Heat oil in a large Dutch oven on medium-high.
   Season chicken with ¼ tsp each salt and pepper
   and brown, 3 minutes per side; transfer to a bowl
   and reduce heat to medium-low.


2. Meanwhile, in a food processor, pulse
   bananas, onion, garlic, and spices until chopped.
   Add to empty pot and cook, stirring, for 2
   minutes. Add 1½ cups water and simmer 5
   minutes.


3. Add chicken and chickpeas; simmer until
   chicken is cooked through, 3 to 5 minutes. Stir in
   zest and juice. Serve with rice and cilantro.
   Per serving: 342 cal, 9 g fat (1 g sat), 32 g protein, 244 mg sodium,
   35 g carb, 12 g sugars (0 g added sugars), 8 g fiber

Banana Chicken Curry

TOTAL: 30 MIN SERVES: 4