Grilled Tandoori Chicken Recipe
One serving = 1 Protein, ½ Starch, ¼ Dairy
¾ cup (6 oz) plain, fat-free yogurt
3 garlic cloves, minced
1 Tbsp ginger, finely minced
2 Tbsp freshly-squeezed lemon juice
1 Tbsp cumin
2 tsp paprika
½ tsp cayenne pepper
½ tsp low-sodium salt substitute seasoning
4 5 oz boneless, skinless chicken breasts
2 Tbsp fresh coriander, chopped
1 cup cooked rice
Whisk together yogurt, garlic, ginger, lemon juice, cumin, paprika, cayenne and low-sodium salt substitute in a shallow, wide dish. Cut ½" slits in chicken breasts. Add chicken breasts to yogurt mixture, turning until coated. Let stand at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours.
Preheat barbecue to medium and oil grill. Barbecue chicken breasts about 4 to 5 minutes per side or until chicken is completely cooked through. Sprinkle with fresh coriander.
Serve each chicken breast with ¼ cup rice.