Juicy Mango Curry Grilled Chicken
Ingredients
4 boneless skinless chicken breasts
1 cup low-fat yogurt
3 tbsp Mango Curry Dip Mix
2 garlic cloves
1 tsp Sea Salt
Preparation
- Working with one breast at a time, place between 2 sheets of waxed paper and pound to 1⁄2–3⁄4” thickness. Repeat with remaining chicken, then place in a sealable freezer bag.
- In a bowl, whisk yogurt with Mango Curry Dip Mix, garlic, and Sea Salt. Pour over chicken, seal bag, and pat to coat evenly. Refrigerate at least 2 hours or overnight.
- Preheat barbecue to medium-high.
- Remove chicken from bag. Using a Corner Spatula, scrape off excess marinade. Discard marinade.
- Grill chicken until cooked through, approximately 3–4 minutes per side.
Nutritional Information
Per serving: Calories 190, Fat 4 g (Saturated 1.5 g, Trans 0 g), Cholesterol 75 mg, Sodium 260 mg, Carbohydrate 6 g (Fibre 0 g, Sugars 4 g), Protein 29 g.
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Corner Spatula