Makes 2 servings (plus leftover sauce), each approximately 193 calories, 1.6 grams fat, 4 grams carbs, 0.2 grams fiber, 39 grams protein for chicken and 1 ½ TBSP sauce; 4 WW Points+
Ingredients for chicken:
2 chicken breasts, about 4 ounces each, sliced into thirds
½ cup plain non-fat Greek yogurt
1 ½ TBSP Garam Masala
Ingredients for Sauce:
½ cup plain non-fat Greek yogurt
1 tsp grated ginger
1 tsp fresh lime juice
½ cup peeled and grated cucumber
1 ½ TBSP chopped mint
½ tsp Garam Masala
Method:
Combine yogurt (1/2 cup) and Garam Masala. Place in container with chicken and combine. Refrigerate for 2 hours.
Mix sauce ingredients and refrigerate until ready to serve (makes plenty of sauce so you can cut in half if you don’t want leftovers).
Mix sauce ingredients and refrigerate until ready to serve (makes plenty of sauce so you can cut in half if you don’t want leftovers).
While grill preheats, remove chicken from marinade, shaking any excess off, and remove sauce from fridge. Cook chicken over direct high heat for 2 minutes and then for 6 additional minutes over med-high indirect heat.
