Craving coriander but can’t quite make it to the grocery store, let alone India? Rent a Bollywood film, don a sari and have a family theme night to teach the kids about far away places. And be healthy at the same time.
Far Eastern Spiced Chicken Breasts
- 6 6-oz chicken breasts, skinless and boneless
- ¼ cup (60ml) freshly squeezed lemon juice
- ½ (2.5ml) tsp salt
- 1/3 cup (83ml) yogurt
- 4 tsp (20ml) ground coriander
- 2.5 tsp (15ml) ground cumin
- 1 tsp (5ml) turmeric
- 1 tsp (5ml) bright red paprika
- 1 tsp (5ml) crushed ginger
- Pinch cayenne pepper
- 4 cloves garlic, minced
- ¼ cup (60ml) green onion, thinly sliced
- 1 Tbsp (15ml) vegetable oil
- In large bowl combine the chicken breasts, lemon juice and salt in a bowl and mix well. Let stand for 30 minutes.
- In small bowl mix the yogurt, coriander, cumin, turmeric, paprika, ginger, cayenne pepper, garlic, green onion and oil together. Pour over chicken and stir well to coat. Cover and refrigerate 2 hours or up to overnight. Preheat the broiler to high. Place the chicken on a baking sheet and broil 4 inches (10cm) from the heat for 4-6 minutes, until lightly browned. Turn the chicken over and broil for 2-3 minutes, until the chicken is cooked through.
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Diana Steele is a registered dietitian and owner of Eating for Energy, a thriving nutrition consulting company in British Columbia. Diana can be seen regularly on Global BC’s Noon News Hour every Tuesday. She is also co-author of the cookbook Eating for Energy without Deprivation – The 80-20 Cookbook.