quick curry-roasted chicken with cucumber raita
- Number of Servings: 4
Ingredients
vegetable oil spray1 teaspoon curry powder1/2 teaspoon ground cumin1/4 teaspoon onion or garlic salt1/8 teaspoon cayenne4 boneless, skinless chicken breast halves1 small cucumber, peeled and seeds discarded1/8 teaspoon salt8 oz. fat-free plain yogurt1/2 teaspoon ginger1/4 teaspoon cumin seeds or ground cuminpepper to taste
Serves 4
Pre-heat oven to 350 F. Lightly spray a baking sheet with vegetable oil spray. In a small bowl, combine the curry powder, cumin, onion/garlic salt, and cayenne. Sprinkle both sides of the chicken with the curry mixture. Place the chicken on the prepared baking sheet with the smooth side up. Lightly spray with vegetable oil spray. Bake for 20 minutes, or until the chicken is no longer pink in the center.
Meanwhile, for the cucumber raita, grate the cucumber. Put in a colander and sprinkle with the salt. Let drain for at least 5 minutes. Squeeze the cucumber to remove excess liquid. In a medium bowl, whisk the yogurt until smooth. Stir in the remaining ingredients except the pepper. Cover and refrigerate until ready to serve. Serve as an accompaniment to the chicken/
Number of Servings: 4
Recipe submitted by SparkPeople user AUTUMNESF.
Pre-heat oven to 350 F. Lightly spray a baking sheet with vegetable oil spray. In a small bowl, combine the curry powder, cumin, onion/garlic salt, and cayenne. Sprinkle both sides of the chicken with the curry mixture. Place the chicken on the prepared baking sheet with the smooth side up. Lightly spray with vegetable oil spray. Bake for 20 minutes, or until the chicken is no longer pink in the center.
Meanwhile, for the cucumber raita, grate the cucumber. Put in a colander and sprinkle with the salt. Let drain for at least 5 minutes. Squeeze the cucumber to remove excess liquid. In a medium bowl, whisk the yogurt until smooth. Stir in the remaining ingredients except the pepper. Cover and refrigerate until ready to serve. Serve as an accompaniment to the chicken/
Number of Servings: 4
Recipe submitted by SparkPeople user AUTUMNESF.
Nutritional Info Amount Per Serving
- Calories: 282.3
- Total Fat: 3.2 g
- Cholesterol: 137.5 mg
- Sodium: 175.1 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.6 g
- Protein: 56.3 g
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