The yogurt sauce has a nice cooling effect for the heat of the chicken.
(modification of recipe originally from Cooking Light)
Serves 4
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ¼ teaspoon ground ginger
- ¼ teaspoon ground red pepper/cayenne
- ½ teaspoon kosher salt (divided)
- 8 skinless, boneless chicken thighs (about 1 ½ pounds)
- Cooking spray
- ¼ cup fresh cilantro, chopped (or parsley)
- 1 garlic clove, minced
- 1 (6 ounce) carton plain fat-free Greek yogurt
Combine the first 5 ingredients (cumin through red pepper) and ¼ teaspoon salt in a small bowl. Sprinkle spice mixture over chicken.
Heat a large non-stick skillet over medium heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done. Alternatively, grill over medium-high heat for 6 minutes on each side or until done.
Combine remaining ¼ teaspoon salt, cilantro, garlic and yogurt in a small bowl, stirring well. Serve with chicken.
Nutritional Info/Serving: Calories 273, Fat 15 g, Protein 33 g, Carbs 3 g
21 Day Fix Container Equivalents/Serving: 1.5 Red
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