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 | ingredients |
| | 1 cup plain low-fat yogurt
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
Coarse salt and ground pepper
4 bone-in, skinless chicken breasts halves (10 to 12 ounces each)
2 Granny Smith apples
1 tablespoon chopped fresh cilantro
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 | Tandoori Chicken with Yogurt Sauce |
| | Serves 4 | Prep time: 35 minutes | Total time: 35 minutes |
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- Preheat oven to 475°. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.
- Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160°, 25 to 30 minutes.
- Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.
Per serving (with out rice): 346 calories; 6.9 grams fat; 54.5 grams protein; 14.1 grams carbohydrates; 1.6 grams fiber
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