Tandoori Chicken Breast
Low-cal and flavorful. Goes well with brown rice, roasted eggplant, cauliflower, and a green salad.
Ingredients
6
Original recipe yields 6 servings
Directions
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Combine tandoori masala, onion powder, garlic powder, ginger, amchur powder, and cayenne pepper in a bowl. Rub mixture onto chicken breasts and coat with buttermilk in a bowl. Cover and let marinate in the refrigerator, 4 hours to overnight.
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Preheat the oven to 400 degrees F (200 degrees C). Remove chicken from marinade and arrange over a greased or lined sheet pan. Discard any extra marinade.
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Roast chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), 25 to 30 minutes.
Cook's Note:
This is also great grilled!
Nutrition Facts
Per Serving:
153 calories; 3.8 g total fat; 67 mg cholesterol; 82 mg sodium. 3.2 g carbohydrates; 24.5 g protein; Full Nutrition
