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Indian broiled chicken

Preparation time: 10 minutes
Marinating time: at least 6 hours
Cooking time: 10–15 minutes

 

1 cup plain, nonfat yogurt
1 tablespoon finely minced or grated gingerroot
2 large cloves garlic, peeled and minced
1 tablespoon paprika
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts (4 split breasts)

In a small bowl, combine all ingredients except chicken. Place the chicken pieces in a flat dish and cover evenly with yogurt marinade. Refrigerate the chicken for at least 6 hours and up to one day. Preheat the oven broiler. Spray a broiler rack with nonstick cooking spray. Place coated chicken pieces on the broiler rack, broiling 10 to 15 minutes per side until juices run clear when pierced with a fork.

Yield: 8 servings
Serving Size: 1/8 recipe (1/2 chicken breast)

Nutrition Facts

Per Serving:
  Calories: 159
  Carbohydrate: 3 g
  Protein: 26 g
  Fat: 4 g
  Saturated fat: 1 g
  Sodium: 79 mg
  Fiber: <1 g
  Exchanges per serving: 4 very lean meat
  Carbohydrate choices: 0

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

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