Chicken India

2  whole boneless, skinless chicken breast, cut in half
1 cup fat-free {plain yogurt}
1 tablespoon lemon juice
1/2 teaspoon ginger
1/2 teaspoon curry powder
1/4 teaspoon cloves
4 teaspoons grated lemon zest
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon ground {red pepper}
1/4 teaspoon black pepper
Couscous or Jasmine Rice
2 cups chicken broth
1 1/2 cups couscous or 1 1/2 cups jasmine rice
4 tablespoons currants
2 tablespoons sliced green onion tops
1/2 teaspoon black pepper
Preheat broiler.

Combine yogurt, lemon juice and spices in a zip-lock plastic bag. Add chicken and marinate 24 to 48 hours. Turn occasionally. Remove chicken and discard marinade.

Spray skillet with nonstick spray. Broil 4 to 8 minutes, turning once, until done. Can also be grilled.

Serve over couscous or jasmine rice. Serve with vegetable and fruit salad. May be frozen.

Ease of Preparation: Easy

Preparation Time: 10 min
plus marinating time

Cook Time: 4-8 min

Servings: 4

Recipe By: The Museum of New Mexico Foundation

From:  Santa Fe Kitchens
Used with permission of Gibbs Smith

Chef Suggestions
Bring broth to a boil. Stir in couscous or rice. Remove from heat, cover and let stand for 5 minutes. Stir in currants, onion and pepper.
Nutrition Facts
As prepared, each serving contains 360 calories, 2g total fat, 35mg cholesterol, 710mg sodium, 59g total carbohydrate and 27g protein.