Yogurt Chicken & Cucumber Salad
Serve with Flatbread

Serves 4

4 boneless, skinnless chicken breast halves (about 1 1/2 lbs.)
1 1/4 cups plain yogurt
1 1/4 teaspoons ground cumin
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon red chile flakes
1/4 teaspoon ground turmeric
1 tablespoon vegetable oil
1 English cucumber, cut into 1/4-1/2 inch cubes
2 tablespoons minced shallot (1 medium)
1/4 cup chopped fresh mint leaves
Freshly ground black pepper

Rinse chicken and pat dry. Trim any fat and remove the tender from each breast (reserve for another use). Working 2 at a time, arrange chicken between layers of plastic wrap. With a meat mallet or rolling pin, pound meat to an even thickness of 1/4 in.

Prepare a grill for direct high heat (about 500°; you can hold your hand 5 in. above cooking grate only 2 to 3 seconds). If using charcoal, spread half-lit coals in firegrate, top with cooking grate to preheat, and let heat build to high.

In a medium bowl, combine yogurt, cumin, lemon juice, 3/4 tsp. salt, the chile flakes, and turmeric. Set aside 1/2 cup yogurt mixture. Add chicken to bowl, flip to coat on both sides, and let sit at room temperature 10 minutes. Transfer chicken to a plate, wiping off excess marinade; rub lightly with oil on both sides.

Using metal tongs, wipe cooking grate with oiled paper towels. Grill chicken, covered, 3 to 4 minutes. Turn over, cover, and cook 2 to 3 minutes more. Transfer to a clean plate and season with salt.

In a serving bowl, combine cucumber, shallot, mint, reserved 1/2 cup yogurt mixture, and salt and pepper to taste. Serve chicken with cucumber salad.

Per Serving: 284 Calories; 8g Fat (26.6% calories from fat); 3g Saturated Fat; 43g Protein; 7g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 385mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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