Chicken Breasts in Cilantro Yogurt
Prep + Cook Time10 Minutes
- 7 g FAt
- 1 g Sat. FAt
- 20 g CArbs
- 3 g Fiber
- 3 g sugars
- 22 g proteins
8oz (225g) Greek-style plain yogurt
handful of fresh cilantro leaves, finely chopped, plus extra for garnish
2 Tbsp. medium-hot curry powder, preferably Madras
4 large skinless, boneless Forester Farmer’s Market® chicken breast halves about 7oz (200g) each
8oz (225g) baby new potatoes, halved if large
1 Tbsp. olive oil
sea salt and freshly ground black pepper
1 lemon, cut into wedges
1) Preheat the oven to 400°F (200°C). Combine the yogurt, cilantro, and 1 tablespoon of the curry powder in a large bowl. Season with salt and pepper, and mix well. Add the chicken pieces, and leave to marinate for a few minutes.
2) Arrange the coated chicken pieces in a shallow roasting pan without crowding, and roast in the oven for about 30 minutes until cooked through and lightly charred.
3) Meanwhile, put the potatoes into a separate roasting pan. Drizzle with the oil, and add the remaining curry powder. Mix together using your hands until the potatoes are evenly coated; then roast in the oven for 20 minutes or until golden.
4) Serve the chicken and potatoes together with a sprinkling of cilantro and the lemon wedges on the side.