Garam Masala Chicken

Ingredients

4 Boneless Skinless Chicken Breasts
6 oz Non-fat Greek Yogurt
1 Tbl Garam Masala*
¼ tsp Sea Salt*
1 Tbl Lemon Juice
¼ tsp Cayenne Pepper
¼ tsp Ground Ginger

*I recommend using a Garam Masala that does not have sodium added. But if you do, then eliminate the Sea Salt.

Instructions

In a bowl, blend the Yogurt and all seasonings together.
Put the Chicken in a Ziploc bag and add the Yogurt blend.
Refrigerate at least 8 hours, but overnight for the next day’s dinner is better.

Grill at Medium heat for until your chicken is almost done – 20 to 40 minutes (depending on the thickness of your breasts). Then on High heat for 5 minutes to give it a little char.

I served this with grilled Eggplant, Brown Rice, and fresh wilted Spinach.