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Sunday, January 28 2018

The spice—and the price—is right for this Indian-inspired cheap healthy dinner recipe. Serve the turmeric- and ginger-infused grilled chicken on a bed of basmati rice (included in the price estimate) to round out the meal.

1/2 - cup plain Greek yogurt
2 - tablespoons olive oil
1 - tablespoon grated peeled fresh turmeric*
1 - tablespoon grated peeled fresh ginger
1 - tablespoon lime juice
2 - cloves garlic, minced
1 - teaspoon coriander seeds, toasted and ground
1/2 - teaspoon kosher salt
4 - skinless, boneless chicken breast halves (1 1/2 lb.) or 1 1/2 lb. skinless, boneless chicken thighs
Cooked basmati rice
Lime wedges
Fresh snipped fresh cilantro

For marinade, in a small bowl whisk together the first eight ingredients (through salt). Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 2 to 24 hours.

Remove chicken from marinade; discard any marinade remaining in bag. Place chicken on a well-greased grill rack. Grill, covered, over medium heat 12 to 15 minutes or until done (165 degrees F for breasts, at least 170 degrees F for thighs), turning once. Serve chicken with rice and lime wedges. If desired, sprinkle with fresh cilantro.

To peel turmeric, use a vegetable scrubber to remove the tender peel.

NUTRITION FACTS (Turmeric-Ginger Marinated Chicken)
Per serving: 360 kcal , 8 g fat (2 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 125 mg chol. , 205 mg sodium , 27 g carb. , 1 g fiber , 1 g sugar , 42 g pro.

Posted by: AT 02:19 am   |  Permalink   |  0 Comments  |  Email

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