|1 h 10 min||40 min||5|
|1/2 cup||Yoso Plain Unsweetened Coconut Yogurt|
|1/2 tbsp||Ginger paste|
|1 tbsp||Garlic paste|
|2 tsp||Chili powder|
|1/2 tsp||Black pepper|
|1 tsp||Garam masala|
|1 tsp||Coriander, ground|
|1 whole lemon(s)||Lemon juice|
|4 tbsp||Extra virgin olive oil|
|5 breast||Chicken breast, boneless, skinless|
1. To make the marinade mix together yogurt, ginger, garlic, chili powder, paprika, black pepper, garam masala, coriander, cumin, lemon juice, olive oil and salt.
2. Lightly score the chicken breasts. Cover chicken with the marinade and stir to ensure it is well coated. Cover and refrigerate for 1 hour.
3. Preheat oven or grill to 350F degrees. Lift the chicken pieces out of the marinade and arrange on a baking tray or on grill. Cook uncovered for 40 minutes or until internal temperature reaches 165F or 74C degrees.
4. Serve hot with rice or salad.
Never eat poultry that is raw, or not cooked through. Internal temperature of chicken should be 165F or 74C degrees.
High in lean protein, it helps to build muscle and boost metabolism.
High anti-inflammatory and antioxidant properties.