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Yogurt-Chili Chicken

1

cup

plus 6 Tbsp plain nonfat yogurt

Juice, of 1 lemon

2

tsp

honey

11

/8tsp chili powder

Salt, and pepper

4

skinless and boneless chicken breasts

1

mango, diced

1/2

red bell pepper, diced

Cilantro,, chopped

1

In a large bowl, whisk 1 cup of the yogurt, half the lemon juice, honey, 1 tsp chili powder, salt, and pepper. Add chicken and mix to coat. Cover and chill for 2 hours; bring to room temperature before cooking.

2

Preheat oven to 375°F. Put the chicken on a baking sheet lined with foil; discard marinade. Roast for 15-20 minutes. Meanwhile, combine the mango, pepper, and remaining lemon juice, chili powder, and yogurt to make a salsa. Cut the chicken on the diagonal into thick slices, fan the slices, spoon over with salsa, and top with cilantro.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

275.66

Calories From Fat (10%)

28.59

% Daily Value

Total Fat 3.17g

5%

Saturated Fat 0.88g

4%

Cholesterol 73.1mg

24%

Sodium 1085.3mg

45%

Potassium 281.6mg

8%

Total Carbohydrates 17.05g

6%

Fiber 6.47g

26%

Sugar 4.01g

 

Protein 26.94g

54%