Curry Yogurt Chicken

This week I'm trying to be much more diligent in my calorie counting, as I have slacked off the last several weeks. This is a great dish that I just haven't made in awhile, for some reason. Unfortunately, I don't have any pictures for you, since the boys had half devoured it by the time I got back from my run, and, well, after running, I really wanted to do some devouring myself. But it's a great, easy, healthy recipe that I want to share. Since you can marinate it overnight, it can also be a "do-ahead" meal.

I was out of lemon juice & ginger (not really sure how that happened), so I made the recipe without, but it's definitely better with it in. I simply served it with a side of frozen cauliflower & spinach (steamed, of course) and lightly seasoned with salt and pepper.

The original recipe that I adapted this from called it "Tandoori Chicken," but this is nothing near actual Tandoori chicken, so I just don't feel right calling it that.

Curry Yogurt Chicken (serves 4)

- 4 boneless skinless chicken breasts (approx. 2 pounds)

- 2 tablespoons lemon juice

- 1 tsp. kosher salt

- 1/2 cup fat free plain yogurt (Greek is best, as it has a little more sourness & flavor than just plain ol' plain)

- 2 cloves garlic

- 1 tablespoon curry powder

- 2 tsp minced fresh ginger (or 1 tsp ground)

- 1 tablespoon apple cider vinegar

- 1/4 tsp cayenne (optional, if you like more heat)

1. Rinse & pat dry the chicken breasts. Cut 1/2" deep slits all over the chicken.

2. Sprinkle the salt and 1 tablespoon of lemon juice over the chicken and rub in.

3. In a bowl, mix together the remaining tablespoon of lemon juice and all the other ingredients.

4. Pour mixture over the chicken.

5. Marinate anywhere from 30 minutes to overnight.

6. Bake 25-30 minutes or 350F, or under the broiler, about 10-15 minutes on each side.

Approximately 204 calories per breast (or serving).