Curry-Lime Chicken with Tomato-Bean Salad Recipe Photo - Diabetic Gourmet Magazine Recipes

Here’s an exciting chicken recipe to serve for lunch or dinner. The tomato-bean salad offers a fantastic way to include lima beans in your diet. Lima beans a good source of fiber, which helps prevent spikes in blood sugar levels. Lima beans are also a good source of iron, providing almost 25% of the recommended daily amount per cup, along with about 15 grams of protein.

Recipe Yield: 4


  • 1-1/2 to 2 pounds chicken thighs
  • 1 cup plain Greek yogurt
  • 1 teaspoon fresh ginger, diced
  • 1 teaspoon curry powder
  • juice of 1 lime
  • 1 cup red cider vinegar
  • 1 cup water
  • 2 teaspoons pickling spices
  • 2 teaspoons plus 1/8 tsp salt, divided
  • 1 tablespoon sugar
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon celery seed
  • 1-1/2 cup lima beans, cooked in water for 4 minutes, then drained and cooled
  • 2 cups diced fresh tomatoes
  • 1 small sweet onion, diced
  • 1/4 cup chopped fresh cilantro


Content Continues Below ⤵ ↷

  1. Combine yogurt, ginger, curry powder and lime juice.
  2. Add chicken thighs and turn to coat with yogurt mixture. Allow to marinate in refrigerator 1 to 4 hours.
  3. In small saucepan, combine vinegar and water; add pickling spices, 1/8 teaspoon salt, sugar, red pepper flakes and celery seed. Bring to a boil, then lower heat and simmer for 5 minutes. Remove from heat and cool.
  4. Place lima beans, tomatoes and onion in container. Using a fine mesh sieve, pour the warm vinegar mixture through it and into the vegetable mixture. Add cilantro. Cover and chill at least 1 hour and up to 2 days.
  5. Prepare grill or broiler.
  6. Remove chicken from marinade, draining excess, and discard remaining marinade. Season thighs on both sides with remaining teaspoon salt.
  7. Place chicken on grill or under broiler to sear. Turn over once until well browned, cooking for a total of 6-8 minutes. Continue to cook chicken, turning to avoid burning. Grill or broil chicken until it reaches an internal temperature of 170F, about another 15 to 20 minutes.
  8. Using a slotted spoon, place about 1/3 cup salsa on each plate and place a grilled thigh next to the salsa.

Nutritional Information Per Serving:

Calories: 400
Fat: 19 grams
Saturated Fat: 5 grams
Fiber: 4 grams
Sodium: 471 milligrams
Protein: 33 grams
Carbohydrates: 24 grams
Sugars: 10 grams

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