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Grilled Chicken with Yogurt

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  24 Hours 15 Minutes
  Makes 6 servings
For the Marinade:
1 tablespoon grated fresh ginger
1 teaspoon ground cardamom
1 teaspoon coriander
Juice of 1 lemon
1 tablespoon minced fresh mint
1 cup plain low-fat yogurt
For the Sauce:
1/2 cucumber, peeled, seeded, and coarsely grated, about 1/3 cup
1 tablespoon chopped fresh mint
1 clove garlic, minced
Juice of 1/2 lemon
1 cup plain low-fat yogurt

3 boneless, skinless chicken breasts, halved
Fresh mint, for garnish
Other necessary recipes:
Homemade Yogurt
In a baking dish mix all of the marinade ingredients. Place the chicken breasts in the marinade, turning once to coat both sides of the chicken. Cover and refrigerate for 24 hours.

In a small bowl combine all of the sauce ingredients. Add salt to taste. Cover and chill until ready to use.

Remove the chicken from the marinade and grill until done, about 4 minutes per side.

Place a generous serving of the sauce on each dinner plate, top with a chicken breast, and garnish with a fresh sprig of mint. Serve at once, with a dollop of homemade yogurt (recipe follows).

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 171
Fat. Total: 2g
Protein: 30g
Carbohydrates, Total: 6g
Sodium: 113mg
% Cal. from Fat: 11%
Cholesterol: 72mg
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