Grilled Chicken Breast

2 Reviews
100% would make this recipe again

Chicken in a yogurt and curry marinade.

With this recipe you'll be able to have some ready-to-use chicken for your wraps, sandwiches and salads.

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Preparation : 5 min Cooking : 10 min
120 calories/serving

Ingredients

1 chicken breasts, boneless, skinless 300 g
1 tbsp milk, partly skimmed, 2% 15 mL
2 tbsp yogurt, plain, 2% 30 g
1/4 tsp curry powder 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Preheat the grill or the oven broiler.
  2. In a bowl, mix well the yogurt, milk and curry. Brush the chicken breasts with this mixture.
  3. Grill or broil 10 cm from the heat. Cook for about 10-12 min, turning the pieces once. They are ready when the meat loses its pink colour.
  4. Take out of the oven, add salt and pepper, then slice into strips.

Observations

The chicken can be kept in the fridge for up to 4 days.

Nutrition Facts Table

per 1 serving (90 g)

Amount

% Daily Value

Calories

120

Fat

2 g

3 %

Saturated 0.6 g
+ Trans 0 g

3 %

Cholesterol

60 mg

Sodium

50 mg

2 %

Carbohydrate

1 g

0 %

Fibre

0 g

0 %

Sugars

1 g

Net Carbs

1 g

Protein

23 g

Vitamin A

1 %

Vitamin C

0 %

Calcium

3 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Niacin
Good source of  :
Phosphorus, Vitamin B12, Vitamin B6
Source of  :
Iron, Magnesium, Pantothenic Acid, Potassium, Vitamin B2, Zinc
Low  :
Fat, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Milk and Alternatives 0
Meat and Alternatives 3
More info
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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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