Serve with Couscous Grilled Vegetable Salad (see recipe link below).
- Portion size 4 servings
- 1 lb skinless boneless chicken breast
- 1/3 cup plain Yogurt
- 2 teaspoons grated gingerroot
- 2 teaspoons curry paste
Cut chicken into 1-inch (2.5 cm) chunks. In bowl, combine yogurt, ginger and curry paste. Add chicken; toss to coat. Cover and marinate in refrigerator for 20 minutes.
Thread chicken onto 4 skewers; place on greased grill over medium-high heat. Close lid and cook, turning once, for 8 minutes or until no longer pink inside.
Serve with: Couscous Grilled Vegetable Salad
Nutritional facts <b>per serving:</b> about
- Sodium 71 mg
- Protein 27 g
- Calories 153.0
- Total fat 3 g
- Cholesterol 69 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
- Iron 4.0
- Folate 2.0
- Calcium 4.0
- Vitamin A 1.0