Lizzie, thanks for calling my attention to the two missing lines. Here is the corrected recipe.
Serving Size : 9
3 pounds skinless boneless chicken breast
1 cup nonfat yogurt -- plain
1/2 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon ginger
1 teaspoon curry powder
2 teaspoons garlic
1/8 teaspoon cayenne
2 tablespoons lemon juice
1/2 teaspoon red food coloring -- optional
Mix all ingredients. Marinate chicken in refrigerator for 8 hours or overnight.
Remove chicken from marinade and place on aluminum foil-lined cookie sheet sprayed with non-stick spray.
Heat oven to 375ºF. Remove chicken from marinade; place chicken in ungreased rectangular baking dish, 13x9x2 inches.
Bake uncovered about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Garnish with lemon slices if desired.
Per Serving: 185 Calories; 2g Fat (10.2% calories from fat); 37g Protein; 3g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 223mg Sodium.
Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat.
One step at a time.
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| current weight: 279.9