- 4 (5 oz.) boneless, skinless chicken breast halves
- 2 tbsp. fresh lemon juice
- 2 cups plain nonfat yogurt
- 1 tsp. ground cumin
- 1 tsp. garam masala
- 1 tsp. paprika
- 1 tsp. ground turmeric
Makes 4 Servings
- Place the chicken in a shallow glass bowl or pie plate. Using a sharp knife, cut 3 shallow slashes into each breast. Sprinkle the breasts lightly with salt, then drizzle with the lemon juice.
- In a medium bowl, combine the yogurt, cumin, garam masala, paprika, and turmeric. Spoon over the chicken and turn the breasts to coat well. Cover and marinate in the refrigerator for 1 hour, or up to 12 hours.
- Heat a grill to medium-high or heat the broiler. Remove the chicken from the dish, but do not wipe off. Grill or broil the chicken about 5 minutes per side, until cooked through but still juicy. (Broiling may take a little longer.) Serve warm or at room temperature.
WW POINTS VALUE: 4 pts.
Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who does no love grilled chicken? This grilled chicken is packed with spicy flavor. Tandoori is a traditional Indian dish that is yogurt and spice marinated and cooked in a superhot tandoor oven. This chicken can be broiled or grilled and the dish will still be succulent, flavorful and juicy. The longer the chicken is marinated, the deeper the flavor will be.
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