Friday, January 16, 2009

Start to finish: 20 minutes, plus 6 to 10 hours marinating

Servings: 4


1/3 cup plain nonfat yogurt

1/3 cup chopped fresh cilantro

1 tablespoon extra-virgin olive oil

1 tablespoon minced garlic

1 teaspoon sweet paprika

1 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound boneless, skinless chicken breasts


In a small bowl, mix together the yogurt, cilantro, oil, garlic, paprika, cumin, salt and pepper.

Place the chicken in a shallow dish and spread with half of the yogurt mixture; turn the chicken over and spread with the remaining yogurt mixture. Cover and refrigerate for 6 to 10 hours.

Preheat a gas grill to high or prepare a charcoal fire. Grill the chicken until it is cooked through and no longer pink at the center, about 5 minutes per side.

Nutrition information per serving: 179 calories; 49 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 66 mg cholesterol; 3 g carbohydrate; 27 g protein; 1 g fiber; 232 mg sodium.

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