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Doneen Hollingsworth, Secretary of Health

broiled chicken breastsIndian Broiled Chicken

Reprinted with permission from Diabetes Self-Management,
© 2002; R.A. Publishing, Inc.; For subscription information call 800-234-0923


1 cup plain, nonfat yogurt
1 tablespoon finely minced or grated ginger root
2 large cloves garlic, peeled and minced
1 tablespoon paprika
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
4 boneless, skinless chicken 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 breasts on the broiler rack, broiling 10 to 15 minutes per side until juices run clear when pierced with a fork. Makes 8 servings.

Nutritional Information (1 serving):
Calories: 159
Carbohydrate: 3 grams
Protein: 26 grams
Fat: 4 grams

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