Tandoori chicken


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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.

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