Yogurt Curry Chicken
Life is sort of busy, so you can’t run away to Thailand for a nice vacation. Might as well bring Thailand to you. This recipe is packed with a sweet, yet spicy curry kick that may leave you speechless! Use the leftover cooked marinade as a sauce for brown rice or red radishes, two sides that go GREAT with this chicken! You can marinate the chicken for 2-24 hours in the fridge, or you can portion out the chicken and marinade into separate baggies and freeze for up to 3 months! When the time is right, grab the baggie out of the freezer, thaw, and cook as you wish! Enjoy!
¼ cup Greek yogurt, plain
2 tsp Lime juice ¼ tsp Salt 1 tbsp Curry Powder 1 tsp Stevia 8 oz Boneless, skinless chicken breast, cut in half
Whisk together all the ingredients, except the chicken and water, to make the marinade.
Split the marinade into two heavy duty baggies.
Add 4 oz of chicken into each baggie.
Close tightly and place in the fridge for 2-24 hours to marinade OR place in the freezer for up to 3 months.
When ready to cook, heat the oven to 425 degrees F or fire up the grill.
Bake in an 8x8 dish for 15 minutes. After 15 minutes, flip the chicken and cook for another 15-20 minutes. The center of the chicken should have no pink and reach 165 degrees F.
If grilling, follow the same instructions. If the flame is large, consider flipping multiple times until the center is fully cooked.
Serving size: 4oz chicken breast