Grilled Tandoori Chicken
MAKES: serving
Ingredients
1-1/2 lbs chicken breast
1/4 cup plain Greek yogurt
3 garlic cloves, minced
1 Tbsp lime juice
2 tsp olive oil
1 tsp sea salt
1/2 Tbsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1/4 tsp ground ginger
1/4 tsp ground clove
1/8 tsp ground cardamom
4 cups sliced zucchini (large enough to grill)
4 cups sliced red bell peppers (large enough to grill)
2 cups cooked brown rice
Directions
Slice chicken breasts in half longways. If they are thick, you can pound them into thinner pieces if you'd like.
In a large bowl, combine yogurt and spices. Mix well. Add chicken pieces and coat thoroughly. Refrigerate for at least 30 minutes.
Preheat grill to medium-high heat.
Cut zucchini and bell peppers. Toss with 2 tsp olive oil, salt, pepper, and any other desired seasonings.
Brush or spray clean grill with olive oil spray. Add marinated chicken. If there is room, add vegetables. Otherwise, cook separately, then set aside.
Sear chicken 4-5 minutes, until it forms a nice crust, then flip and move to a lower-heat section of the grill to finish cooking.
Divide into 4 servings. Serve each with grilled zucchini and bell peppers and 1/2 cup cooked brown rice.