CREDIT TO (TASTE OF HOME) AND RECIPE BY: Naylet LaRochelle, Miami, Florida
Total Time
Prep: 20 min. + marinating Grill: 15 min.
Makes
4 servings
Ingredients:
- 1-1/2 cups reduced-fat plain yogurt
- 2 tablespoons lemon juice, divided
- 1-1/2 teaspoons garam masala or curry powder
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1-1/2 cups chopped cantaloupe
- 1/2 cup chopped seeded peeled cucumber
- 2 green onions, finely chopped
- 2 tablespoons minced fresh cilantro
- 1 tablespoon minced fresh mint
- 1/4 cup toasted sliced almonds, optional
Directions:
- In a small bowl, whisk yogurt, 1 tablespoon lemon juice, garam masala, salt and pepper flakes until blended. Pour 1 cup marinade into a large bowl. Add chicken; turn to coat. Cover; refrigerate up to 6 hours. Cover and refrigerate remaining marinade.
- For relish, in a small bowl, mix cantaloupe, cucumber, green onions, cilantro, mint and remaining lemon juice.
- Drain chicken, discarding marinade in bowl. Grill chicken, covered, on a lightly oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Serve with relish and reserved marinade. If desired, sprinkle with almonds.
Nutrition Facts:
1 serving (calculated without almonds): 247 calories, 5g fat (2g saturated fat), 98mg cholesterol, 332mg sodium, 10g carbohydrate (9g sugars, 1g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.