Ingredients
3
3 servings
- •3 (5 ounce) skinless, boneless chicken breasts, cut into 2-inch strips
- •4 tablespoons lemon juice, divided
- •1 teaspoon sea salt
- •2 tablespoons nonfat plain yogurt
- •2 tablespoons vegetable oil
- •2 tablespoons distilled white vinegar
- •4 teaspoons garam masala
- •2 teaspoons curry powder
- •1 teaspoon ground ginger
- •2 large green bell peppers, chopped
- •2 large sweet onions, chopped
Instructions
- Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
- Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
- Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.
Nutritional Facts
Per 3 servings
- Calories: 325
- Carbohydrate: 20g
- Fat: 14g
- Fiber: 5g
- Protein: 33g
- Sugar: 8g
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