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Add a photoServings: 8
Ingredients
- Salt Lemon juice
- 8 x Boneless chick breasts
- 1 Tbsp. Coriander, whole
- 1 Tbsp. Cumin, whole
- 4 ounce Ginger, grated
- 1 Tbsp. Garlic, crushed
- 1 tsp Cayenne pepper
- 1 quart Unflavored yogurt
- 2 sm Bunches radishes, julienned
- 16 x Scallions, washed, trimmed, and cut in half into 3-inch lengths
- 4 x Limes, quartered
Directions
- Sprinkle a small amount of salt and lemon juice over chicken and allow to stand at room temperature for 30 min.
- In a preheated 350 degree oven, toast coriander and cumin on a baking sheet for 5 min. Allow spices to cold and crush in a blender or possibly with the bottom of a heavy pot. Combine coriander and cumin with ginger, garlic, cayenne, and yogurt to make a marinade.
- Dip chicken breasts into yogurt mix and marinate, refrigerated for 24 hrs. Turn occasionally.
- Broil marinade-coated chicken 5 inches from heat source, about 8 min.
- Turn and broil other side till tender, 6 to 8 additional min.
- Cover the serving plate with a thick layer of julienned radishes, place 2 pcs of chicken on top, and garnish each plate with four pcs of scallion and two pcs of lime.
- Phelps.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 8 servings | |
| Calories 110 | |
| Calories from Fat 39 | 35% |
| Total Fat 4.51g | 6% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 65mg | 3% |
| Potassium 383mg | 11% |
| Total Carbs 14.25g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 7.14g | 5% |
| Protein 5.51g | 9% |
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