Prep Time: 10 minutes (plus marinating time) | Cook Time: Varies | Makes: 4 Portions
INGREDIENTS:
- 8 ounces yogurt
- ¼ cup diced fresh mint (or 1 tablespoon dried diced mint)
- ⅓ cup finely diced red onion
- 2 teaspoons minced garlic
- 1 teaspoon lemon juice
- 2 teaspoons curry powder
INSTRUCTIONS:
- Combine yogurt, mint, onion, garlic, lemon juice, and curry powder in a dish to make marinade.
- Place chicken breast halves in a shallow dish.
- Pour ½ cup marinade over the chicken, and coat both sides. Marinate chicken in the refrigerator for at least 3 hours or overnight.
- Preheat the grill to medium-high heat.
- Grill chicken until cooked through, turning as needed.
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Serve garnished with the reserved marinade.
NUTRITION:
Calories: 250 | Protein: 30g | Fat: 6g | Carbohydrates: 10g | Fiber: 1g
CHEF'S KNIFE TIP:
When dicing the red onion and mincing the garlic for the marinade, use a sharp chef's knife to ensure precise and uniform cuts, which will enhance the flavor distribution in the marinade.
