Rate this recipe!
| Servings |
|
Ingredients
- 2 cups Greek yogurt
- 2 inches peeled and grated ginger
- 1 tablespoon garlic
- 2 teaspoons curry powder
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoon apple cider vinegar
- 1 1/2 lb skinless and boneless chicken breasts, cut in half by the thickest part, leaving them joined by the thinnest butterfly part
- 1/2 lb quinoa with Spanish Seasoning cooked
- 1 cucumber, peeled, seeded and diced.
- 1 cup tomatoes, halved
- 1 shallot, finely chopped
- 1 cup peppers of different colors cut into small squares
- salt to taste
- Finely chopped cilantro
Ingredients
|
Rate this recipe!
|
Instructions
- Mix the yogurt, ginger, garlic, curry powder, paprika, black pepper and olive oil. Using a resealable plastic bag, place the chicken and marinate the chicken with half the yogurt sauce at least 1/2 hour to 2 hours in the refrigerator. Add the 2 tablespoons of vinegar to the remaining sauce, stir and also reserve covered in the refrigerator until use.
- Preheat oven using broiler.
- Place the chicken breasts in the center of a baking pan topped with foil, discard the sauce where you marinated them and add salt to taste. Bake for 15 to 18 minutes until the breasts look golden and have acquired 165F.
- Let the breasts rest while you combine the sauce you had reserved in the fridge with the cucumber, tomatoes, shallot, peppers, quinoa and salt to taste.
- Cut them in slices and serve over the delicious quinoa salad and cilantro-sprinkled vegetables.
Share this Recipe