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Prep Time:40 minsAdditional Time:2 hrs 10 minsTotal Time:2 hrs 50 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:2 hrs 10 minsTotal Time:2 hrs 50 minsServings:8Yield:8 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:2 hrs 10 mins
Additional Time:
2 hrs 10 mins
Total Time:2 hrs 50 mins
Total Time:
2 hrs 50 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCurried Chicken¾cuplow-fat plain yogurt⅓cupgrated onion2tablespoonsmild curry powder1 ½tablespoonslemon juice1tablespoonextra-virgin olive oil½teaspoonsalt¼teaspooncayenne pepper (optional)1poundboneless, skinless chicken breast, cut into 1-inch piecesChili-Lime Chicken2tablespoonsextra-virgin olive oil1tablespoonchili powder1teaspoonlime zest1 ½tablespoonslime juice2clovesgarlic, grated1teaspoonground cumin½teaspoonsalt1poundboneless, skinless chicken breast, cut into 1-inch pieces
Cook Mode(Keep screen awake)
Ingredients
Curried Chicken
¾cuplow-fat plain yogurt
⅓cupgrated onion
2tablespoonsmild curry powder
1 ½tablespoonslemon juice
1tablespoonextra-virgin olive oil
½teaspoonsalt
¼teaspooncayenne pepper (optional)
1poundboneless, skinless chicken breast, cut into 1-inch pieces
Chili-Lime Chicken
2tablespoonsextra-virgin olive oil
1tablespoonchili powder
1teaspoonlime zest
1 ½tablespoonslime juice
2clovesgarlic, grated
1teaspoonground cumin
DirectionsTo prepare Curried Chicken: Stir yogurt, onion, curry powder, lemon juice, oil, salt and cayenne, if using, together in a medium bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.To prepare Chili-Lime Chicken: Stir oil, chili powder, lime zest and juice, garlic, cumin and salt together in a medium bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and create a foil barrier to divide the baking sheet in half.Place the Curried Chicken, in a single layer, on one side of the foil and the Chili-Lime Chicken, in a single layer, on the other side of the foil. Roast until the chicken is cooked through, 15 to 18 minutes.To make aheadMarinate chicken in the refrigerator up to 1 day ahead. Refrigerate cooked chicken for up to 3 days.NotesCurried Chicken–Nutrition per 1/2-cup serving: 198 calories; 7 g fat (2 g sat); 2 g fiber; 7 g carbohydrates; 26 g protein; 13 mcg folate; 65 mg cholesterol; 4 g sugar; 0 g added sugar; 40 IU vitamin A; 4 mg vitamin C; 114 mg calcium; 1 mg iron; 380 mg sodium; 357 mg potassium. Nutrition bonus: Vitamin B12 (20% daily value). Carbohydrate servings: 1/2; exchanges: 3 lean protein, 1 fat, 1/2 vegetable.Chili-Lime Chicken–Nutrition per 1/2-cup serving: 196 calories; 10 g fat (2 g sat); 1 g fiber; 2 g carbohydrates; 23 g protein; 4 mcg folate; 63 mg cholesterol; 0 g sugar; 0 g added sugar; 621 IU vitamin A; 3 mg vitamin C; 25 mg calcium; 1 mg iron; 242 mg sodium; 404 mg potassium. Nutrition bonus: Vitamin A (69% daily value). Carbohydrate servings: 0; exchanges: 3 lean protein, 1 1/2 fat.Originally appeared: EatingWell.com, July 2018
Directions
To prepare Curried Chicken: Stir yogurt, onion, curry powder, lemon juice, oil, salt and cayenne, if using, together in a medium bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.To prepare Chili-Lime Chicken: Stir oil, chili powder, lime zest and juice, garlic, cumin and salt together in a medium bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and create a foil barrier to divide the baking sheet in half.Place the Curried Chicken, in a single layer, on one side of the foil and the Chili-Lime Chicken, in a single layer, on the other side of the foil. Roast until the chicken is cooked through, 15 to 18 minutes.To make aheadMarinate chicken in the refrigerator up to 1 day ahead. Refrigerate cooked chicken for up to 3 days.NotesCurried Chicken–Nutrition per 1/2-cup serving: 198 calories; 7 g fat (2 g sat); 2 g fiber; 7 g carbohydrates; 26 g protein; 13 mcg folate; 65 mg cholesterol; 4 g sugar; 0 g added sugar; 40 IU vitamin A; 4 mg vitamin C; 114 mg calcium; 1 mg iron; 380 mg sodium; 357 mg potassium. Nutrition bonus: Vitamin B12 (20% daily value). Carbohydrate servings: 1/2; exchanges: 3 lean protein, 1 fat, 1/2 vegetable.Chili-Lime Chicken–Nutrition per 1/2-cup serving: 196 calories; 10 g fat (2 g sat); 1 g fiber; 2 g carbohydrates; 23 g protein; 4 mcg folate; 63 mg cholesterol; 0 g sugar; 0 g added sugar; 621 IU vitamin A; 3 mg vitamin C; 25 mg calcium; 1 mg iron; 242 mg sodium; 404 mg potassium. Nutrition bonus: Vitamin A (69% daily value). Carbohydrate servings: 0; exchanges: 3 lean protein, 1 1/2 fat.
To prepare Curried Chicken: Stir yogurt, onion, curry powder, lemon juice, oil, salt and cayenne, if using, together in a medium bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.
To prepare Chili-Lime Chicken: Stir oil, chili powder, lime zest and juice, garlic, cumin and salt together in a medium bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and create a foil barrier to divide the baking sheet in half.
Place the Curried Chicken, in a single layer, on one side of the foil and the Chili-Lime Chicken, in a single layer, on the other side of the foil. Roast until the chicken is cooked through, 15 to 18 minutes.
To make ahead
Marinate chicken in the refrigerator up to 1 day ahead. Refrigerate cooked chicken for up to 3 days.
Notes
Curried Chicken–Nutrition per 1/2-cup serving: 198 calories; 7 g fat (2 g sat); 2 g fiber; 7 g carbohydrates; 26 g protein; 13 mcg folate; 65 mg cholesterol; 4 g sugar; 0 g added sugar; 40 IU vitamin A; 4 mg vitamin C; 114 mg calcium; 1 mg iron; 380 mg sodium; 357 mg potassium. Nutrition bonus: Vitamin B12 (20% daily value). Carbohydrate servings: 1/2; exchanges: 3 lean protein, 1 fat, 1/2 vegetable.
Chili-Lime Chicken–Nutrition per 1/2-cup serving: 196 calories; 10 g fat (2 g sat); 1 g fiber; 2 g carbohydrates; 23 g protein; 4 mcg folate; 63 mg cholesterol; 0 g sugar; 0 g added sugar; 621 IU vitamin A; 3 mg vitamin C; 25 mg calcium; 1 mg iron; 242 mg sodium; 404 mg potassium. Nutrition bonus: Vitamin A (69% daily value). Carbohydrate servings: 0; exchanges: 3 lean protein, 1 1/2 fat.
Originally appeared: EatingWell.com, July 2018
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Nutrition Facts(per serving)198Calories7gFat7gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
