Pan Roasted Chicken with Indian Spices and Tsatsiki
Yields: 4 Servings
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Ingredients
| Chicken | ||
|---|---|---|
| 2 | tbsp | olive oil |
| 1 | tbsp | Stonyfield Organic Low Fat Plain Greek Yogurt |
| 1⁄2 | tsp | curry powder |
| 1 | tsp | ground cumin |
| 1⁄2 | tsp | ground coriander |
| 1⁄2 | tsp | anise seed |
| 1⁄2 | tsp | ground ginger |
| 4 | boneless skinless chicken breasts (flattened to an even thickness) | |
| Tsatsiki | ||
| 1⁄2 | c | Stonyfield Organic Low Fat Plain Greek Yogurt |
| 3⁄4 | c | shredded English cucumber |
| 1 | clove | garlic (minced) |
| 1⁄4 | tsp | kosher salt |
Directions
To make the Tsatsiki:
Put everything in a small bowl and mix well. Cover and refrigerate until ready to use.
Place a large skillet on the stove and turn the heat to medium high. Add the oil and when it is hot, add the chicken, waiting about 30 seconds between each addition. Cook until deep brown on both sides, 15- 20 minutes, depending upon the thickness of the chicken. Serve immediately, accompanied by the Tsatski.
To make the chicken:
Place 1 tablespoon olive oil and the spices and yogurt in a large bowl and mix well to form a paste. Add the chicken and mix until all the pieces are well coated. Cover and refrigerate at least overnight and up to 2 days.
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
| % Daily Value* | ||
| * Percent Daily Values are based on a 2,000 calorie diet. |
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