Directions:
- Combine 1/4 cup of the yogurt, chile powder, curry powder, 1/4 teaspoon of the lime juice, garlic and salt in a wide, shallow baking dish. Add chicken, turn to coat, cover and refrigerate for at least 1 hour.
- Meanwhile, put remaining yogurt, two-thirds of the mango and remaining 1/2 teaspoon lime juice into a blender; puree until smooth to make a sauce, then set aside.
- Preheat oven to 375°F.
- Bake chicken until just cooked through, about 25 minutes.
- Transfer to plates, top with some of the yogurt sauce and garnish with remaining mango. Serve extra sauce on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.3 Kcal (1391 kJ) | ||
| Calories from fat | 64.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.17g | 11% | |
|---|---|---|---|
| Cholesterol | 142.08mg | 47% | |
| Sodium | 784.05mg | 33% | |
| Potassium | 900.44mg | 19% | |
| Total Carbs | 15.49g | 5% | |
| Sugars | 13.58g | 54% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 53.82g | 108% | |
| Vitamin C | 30.8mg | 51% | |
| Iron | 0.2mg | 1% | |
| Calcium | 84.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 87.75 Kcal (367 kJ) | ||
| Calories from fat | 17.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 11% | |
|---|---|---|---|
| Cholesterol | 37.52mg | 47% | |
| Sodium | 207.03mg | 33% | |
| Potassium | 237.77mg | 19% | |
| Total Carbs | 4.09g | 5% | |
| Sugars | 3.59g | 54% | |
| Dietary Fiber | 0.5g | 8% | |
| Protein | 14.21g | 108% | |
| Vitamin C | 8.1mg | 51% | |
| Calcium | 22.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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