Indian Broiled Chicken - 3g Carbs, <1g Fiber
From www.diabetesselfmanagement.com
Preparation time: 10 minutes
Marinating time: at least 6 hours
Cooking time: 10–15 minutes
1 cup plain, nonfat yogurt
1 Tbsp finely minced or grated gingerroot
2 large cloves garlic, peeled and minced
1 Tbsp paprika
1 tsp coriander
1 tsp cumin
1 tsp ground black pepper
1/2 tsp cayenne pepper
2 lb boneless, skinless chicken breasts
(4 split breasts)
In a small bowl, combine all ingredients except chicken.
Place the chicken pieces in a flat dish and cover evenly
with yogurt marinade. Refrigerate the chicken for at least
6 hours and up to one day. Preheat the oven broiler. Spray
a broiler rack with nonstick cooking spray. Place coated
chicken pieces on the broiler rack, broiling 10 to
15 minutes per side until juices run clear when pierced
with a fork.
Yield: 8 servings
Serving size: 1/8 recipe
(1/2 chicken breast)
Per Serving:
159 Calories, 26g Protein, 4g Fat, 1g Saturated fat,
79mg Sodium, 3g Carbs, <1g Fiber
Exchanges per serving: 4 very lean meat
Carbohydrate choices: 0
This recipe was developed by Angie Sharp, a Diabetes
Nutrition Specialist at the International Diabetes
Center in Minneapolis, Minnesota.