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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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7 points Ingredients:
2/3 cup low-fat plain yogurt |
1 tablespoon fresh lime juice |
1 teaspoon gingerroot, grated |
2 medium garlic cloves, minced |
1 teaspoon cumin |
1 teaspoon coriander |
1/4 teaspoon black pepper |
1 lb boneless skinless chicken breast, cut into 2 inch chunks |
2 teaspoons olive oil |
1 medium garlic clove, minced |
1 small jalapeno pepper, minced |
1 teaspoon cumin |
1/2 teaspoon paprika |
8 ounces canned tomato sauce |
1 cup fat-free evaporated milk |
1/4 cup fresh cilantro, chopped |
2 cups cooked basmati rice |
Directions:
1. To make chicken, in a large bowl, whisk together first seven ingredient. Add chicken breasts and toss to coat. Cover bowl and marinate for 1 hour and up to 24.
2. Preheat outdoor grill, stovetop grill, or non-stick skillet.
3. Skewer chicken pieces onto 4 metal or wooden skewers. Grill or cook skewers in a hot skillet for 5 to 7 minutes, until chicken is cooked through, turning frequently. (Make sure to soak wooden skewers in water for 30 minutes to prevent charring.).
4. To make sauce, heat oil in a large, high-sided skillet (or wide saucepan) over medium heat. Add remaining minced garlic and jalapeno and cook 1 minute. Add remaining teaspoon of cumin and paprika and stir to coat. Add tomato sauce and evaporated milk, reduce heat to low, and simmer 5 minutes, stirring frequently.
5. Remove grilled chicken from skewers add to tomato mixture and simmer 1 minute to heat through. Remove from heat and stir into cilantro. Serve with rice.
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