A friend gave me a cookbook she had focusing on Heart Health. This will definitely help me on my endeavor to cook healthier food for my Handsome Husband and myself. This recipe is the first from that cookbook, entitled The Healthy Heart Cookbook. I am excited to use this cookbook, because it has some pretty standard recipes in it, yet they aim for ingredients with lower fat and cholesterol. And they include nutrition facts, which I will also include in my posts from this cookbook. Maybe this “new” cookbook will help me get out of my current slump that I am in.
This recipe reminded me a little of my Indian Pepper Chicken recipe, which is also delicious, and very easy and simple to make. If you like this, you’ll like that one as well.
I really liked today’s recipe because it really is no muss, no fuss. You marinade the chicken, put it in the fridge, and you don’t have to think about it for 8 hours! For people who work, you could throw it all together in the morning, and then have an easy meal to fix when you get home! This was served with a healthy salad and brown rice.
Ingredients:
- 4 skinless, boneless chicken breast halves
- 1 – 8-oz carton of plain, nonfat yogurt
- 1/2 teaspoon curry powder
- 1/2 teaspoon paprika
- 1/2 teaspoon peeled, grated ginger root
- 1/8 teaspoon ground cardamom
- Vegetable cooking spray
- 2 Tablespoons commercial chutney – I chose a spicy variation to add a little kick.
1. Place chicken in a shallow baking dish. Combine yogurt and next 4 ingredients; pour over chicken, turning to coat chicken. Cover in marinate in refrigerator for 8 hours, turning occasionally.
2. Remove chicken from marinade, discarding marinade. Arrange chicken on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat 4 minutes on each side or until done.
3. Transfer chicken to a serving platter, and top evenly with chutney.
Nutrition:
Yield: 4 servings (188 calories and 16% fat per serving)
Protein: 29/Fat: 3.3 (saturated fat 0.9)/Carbohydrate 8.8/Fiber0.1/Cholesterol 73/Sodium 113
