Yogurt-Marinated Chicken
 Yogurt-Marinated ChickenApril, 2007 Serves 4 / Featuring yogurt in the chicken coating and dipping sauce, this Indian-spiced dinner dish offers a good dose of calcium. Prep tip: Increase heat by adjusting spice amounts to taste. Serving tip: Great with brown rice. 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 3/4 teaspoon ground ginger 1 teaspoon ground turmeric 1/4 teaspoon ground red pepper 1 teaspoon garlic powder 1/2 teaspoon kosher salt 6 ounces plain nonfat yogurt Dipping Sauce 1/4 cup minced fresh cilantro 1/4 cup sliced green onions 1 tablespoon lime juice 1 clove garlic, minced 1/2 cup plain low-fat yogurt Salt and freshly ground pepper 4 boneless, skinless chicken breasts, about 4 ounces each 1 teaspoon olive oil Salt and pepper Green bell pepper slices and red onion slices, for garnish 1. Place all spices (cumin through kosher salt) in a shallow dish and mix thoroughly. Place yogurt in a separate shallow dish. Rub chicken pieces with 1 teaspoon oil, then coat each side with spice mixture. Season with salt and pepper. Dip in yogurt to coat. Place chicken in a glass dish, cover, and refrigerate overnight. 2. To make dipping sauce, place all ingredients in a bowl and mix thoroughly. Chill for 2—3 hours. 3. Preheat a grill pan or stovetop grill to medium-high (you can also use the broiler). Cook chicken for 7—10 minutes per side, until juices run clear. Serve with dipping sauce on the side; garnish with green pepper and red onion slices. PER SERVING: 188 cal, 16% fat cal, 3g fat, 1g sat fat, 69mg chol, 30g protein, 8g carb, 1g fiber, 360mg sodium |
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