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  • 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Fresh lemon juice

  2. 1 1/2 tablespoons 22ml Finely chopped peeled fresh ginger

  3. 1 teaspoon 5ml Ground coriander

  4. 1/2 teaspoon 2 1/2ml Ground cumin

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/4 teaspoon 1 1/3ml Ground red pepper

  7. 1/4 teaspoon 1 1/3ml Saffron threads - crushed

  8. 3 Garlic cloves - minced

  9. 8 oz 227g Plain fat-free yogurt

  10. 3 Chicken breast halves - skinned about 6 Chicken thighs - skinned about 1 1/2 pounds

  11. Nonstick cooking spray

Instructions Jump to Ingredients ↑

  1. Combine first 8 ingredients in a large zip-top plastic bag; knead bag until ingredients are well-blended. Add chicken; seal bag, and marinate in refrigerator 24 hours, turning bag occasionally.

  2. Preheat oven to 475 oF.

  3. Remove chicken from bag (chicken should be coated with marinade), and discard marinade in bag. Place chicken in a 13 x 9 inch baking dish coated with cooking spray, and bake at 475 oF for 25 minutes or until chicken is done. Broil chicken 5 minutes or until browned.

  4. Yield: 6 servings (serving size: 3 ounces).

  5. Selections: 3 P/M.

  6. Per serving: CAL142 ( 21% from fat); PRO 25.1 g, FAT 3.3 g (sat 0.8 g);

  7. CARB 1.2 g; FIB 0 g; CHOL 78 mg; IRON 1 mg; sodium 141 mg; CALCIUM 34 mg.

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