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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (217g) Recipe makes 2 servings |
||
| Calories 203 | ||
| Calories from Fat 23 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 4% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 67mg | 22% | |
| Sodium 143mg | 5% | |
| Potassium 707mg | 20% | |
| Total Carbohydrate 13.0g | 4% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 7.5g | ||
| Protein 32.5g | 64% | |
Easy Tandoori Chicken
By: DrGaellon
Nov 9, 2008
From the Weight Watchers message boards.
SERVES 2
Ingredients
- 6 ounces nonfat plain yogurt
- 1 tablespoon fresh lemon juice
- 2 tablespoons paprika
- 2 garlic cloves, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 lb boneless skinless chicken breast, cut in strips
Directions
1
Combine all ingredients in a large zip top bag. Press out as much air as possible, seal tightly and refrigerate 1 to 8 hours.2
Drain and discard marinade. Grill chicken strips on George Foreman grill or grill pan, about 5 minutes, or until cooked through.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Stacey L
On Jul 7, 2009
Tasted okay, but the George Foreman grill burned the marinade so quickly, we had to scrape off the charred skin. I think roasting would be a better option. Cutting it into strips works well for shortening cooking time.
From: justcallmetoni
On Dec 2, 2008
I love tandoori as an easy light flavorful option, so this quickly caught my eye. I made my marinade using Greek yogurt and followed the recipe as presented, with a marinade time of about 7 hours. While the chicken was moist, the flavor profile was dominated by the paprika, with none of the other flavors emerging to create some balance. So much so, I think a better result would have been achieved with about half the stated amount.
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