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Lower Carb: Tandoori Chicken With Cucumber Sauce

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Lower Carb: Tandoori Chicken With Cucumber Sauce Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
294
Calories from Fat
27
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
100mg
33%
Sodium
500mg
21%
Total Carbohydrates
20g
7%
Dietary Fiber
4g
16%
Sugars
12g
Protein
46g
Calcium
162mg
16%

Number of servings: 4

Calories per serving: 294

Preparation time: 40 min

Total time: 55 min

Ingredients

Recipe for Mixed Green Salad

2 garlic cloves, crushed to a paste

12 tsp paprika

12 tsp cumin

12 tsp coriander

14 tsp cinnamon

12 tsp salt

14 tsp pepper

1 14 cups nonfat plain yogurt, divided

1 12 lb (four 6-oz) chicken breasts, boneless, skinless

12 cup chopped cilantro

34 cup finely chopped red onion

1 cup finely chopped cucumber

Nonstick cooking spray

Directions

Preheat oven to 500°F.

1. Prepare Mixed Green Salad recipe according to directions.

2. In a medium-size shallow glass dish, combine the garlic, paprika, cumin, coriander, cinnamon, salt, pepper, and 12 cup nonfat yogurt. Mix well. Set aside.

3. With a sharp knife, cut several 12-inch-deep slashes on the top of each chicken breast. Place each breast cut side down in the yogurt mixture. Cover and place in the refrigerator for 30 minutes.

4. In a medium-size bowl, combine the remaining 3/4 cup yogurt, cilantro, onion, and cucumber. Mix well. Set aside.

5. Spray a broiler pan with nonstick cooking spray. Place the chicken breasts cut side up on the pan. Discard yogurt mixture. Bake 20 minutes or until chicken is cooked through.

6. Serve chicken with cucumber-yogurt sauce and mixed green salad.

Makes 4 servings.

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