Grilled Curry Chicken with Cucumber Raita - 10g Carbs, 1g Fiber, 8g
Sugar
Makes 4 servings
4 skinless and boneless chicken breasts
2 Tbsp curry paste
1 Tbsp oil
1/2 Tbsp brown sugar **Note: Consider Brown Sugar Blend Splenda instead
1 tsp ground ginger
1/2 tsp ground cumin
Raita sauce:
1/2 of a medium sized cucumber, grated
1/2 tsp salt
1 cup plain, lowfat yogurt
2 Tbsp fresh mint, chopped
2 Tbsp lemon juice
1. Prepare grill.
2. Place chicken breasts between two layers of plastic wrap then
pound them using the flat side of a meat mallet or firmly rolled
using a rolling pin to flatten them.
3. In a small bowl, combine the curry paste, oil, sugar, ginger
and cumin. Sprinkle the spices over each side of the chicken then
grill for 10-15 minutes, turning once or until the meat is cooked
through.
4. Make the raita sauce: In a small bowl, add the grated cucumber,
salt, yogurt, mint and lemon juice. Stir until combined.
5. Serve the chicken and pass the raita at the table.
Serving Size: 1/4 of recipe (241 g)
Servings Per Recipe: 4
Nutrition per Serving:
223 Calories, 53 Calories from fat, 6g Total Fat, 1g Saturated Fat,
0g Trans Fat, 70mg Cholesterol, 597mg Sodium, 10g Total Carbs,
1g Dietary Fiber, 8g Sugars, 31g Protein