Quick and Easy (and Cheap) Recipes

april 2003

Indian Grilled Chicken with Cherry Tomatoes and Cucumber

(makes 4 servings)

1	8-ounce container non-fat plain yogurt, 2 tablespoons set aside
2	teaspoons curry powder
1 1/2	tablespoons olive oil
2	cloves garlic minced
2	teaspoons grated fresh ginger
for the sauce:
1/2	cup fresh mint
1/2	cup fresh cilantro
1	tablespoon fresh lemon juice
1	teaspoon grated fresh ginger
2	tablespoons yogurt from container of fat free plain yogurt
1	pound boneless, skinless chicken breast, cut into 1 1/2 in cubes

	soft leaved lettuce such as red leaf or Boston
1/2	English cucumber, halved and sliced thin
6	ounces cherry tomatoes, halved

In a bowl, combine the yogurt, curry powder, oil, garlic, and ginger. Stir in the chicken cubes and marinate as you prepare the rest of the meal.
In a blender or food processor, process the mint, cilantro, lemon juice, ginger and yogurt until it forms a paste. Transfer to a small bowl and set aside.
Preheat the broiler or start your grill. Place the chicken on skewers that you have soaked in water so they do not burn. Grill or boil until done.
While the chicken is cooking, place lettuce leaves on plates. Top with cucumber slices and tomato halves. Top with cooked chicken cubes.
Pass the mint-cilantro mixture.

Per serving:	224 calories (28% calories from fat), 30 g protein, 7 g total fat (1.2 g saturated fat), 11 g carbohydrate, 2 g dietary fiber, 67 mg cholesterol, 116 mg sodium, 588 mg potassium
Diabetic exchanges:	3 1/2 very lean protein, 1 carbohydrate (vegetable), 1 fat

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