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Tandoori Chicken w/ Orange Rice Pilaf & Cucumber Mint Raita
TANDOORI CHICKEN
¾ c Plain Low Fat Yogurt
2½ tsp Cilantro,Chopped
1½ tbsp Lemon Juice
1½ tbsp Granulated Sugar
1 tsp Garam Masala
ORANNGE RICE PILAF
¾ tsp Olive Oil
4 tbsp Yellow Onion, Diced
1/2 c. Brown Rice
1/2 c. Vegetable Broth
¾ c Orange Juice
¾ c Spinach, Chopped
2 tbsp Green Onion, Sliced
2 tbsp Seedless Raisins
2 tbsp Almonds, Sliced
2 tbsp Parsley, Chopped
¹/8 tsp Kosher Salt
¹/8 tsp Black Pepper
CUCUMBER MINT RAITA
1 1/4 c. Plain Low Fat Yogurt
2 ½ tbsp. Lime Juice
2½ tbsp Fresh Mint, Chopped
1 1/4 tsp Ground Cumin
2½ c Cucumber, Chopped
¹/8 tsp Kosher Salt
¹/8 tsp Cracked Black Pepper
DIRECTIONS:
TANDOORI CHICKEN
1. Combine the yogurt, cilantro, lemon juice, sugar and masala. Coat both sides of the chicken; chill for 1 hour.
2. Bake for 15-18 minutes, or until an internal temperature of 165F is reached; remove and slice on a bias.
ORANGE RICE PILAF
3. Heat oil in a sauté pan, over med-high heat; add onions, sauté until softened.
4. Stir in rice; cook stirring often, until toasted.
5. Add broth and orange juice; bring to a boil. Reduce heat to med-low; cover and simmer until rice is tender.
6. Fluff rice, add other ingredients; toss to combine.
CUCUMBER MINT RAITA
7. Whisk yogurt, lime juice, mint and cumin in a bowl.
8. Stir in cucumber; season with salt and pepper, chill.
PLATE ASSEMBLY
9. Serve 1 Tandoori Chicken Breast with 1/2 cup Orange Rice Pilaf and 1/2 cup Cucumber Raita per serving.
10. Garnish with fresh mint.
