Chicken breasts marinated with ginger, garlic and aromatic spices make for a flavourful dinner. This dish tastes better the longer it marinates, so leave it overnight if you can. Serve with our Marinated Chickpea Salad. Stuff any leftovers in a pita pocket for a quick lunch.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2013
Ingredients
Grilled Vegetables:
Method
In bowl, combine yogurt, tahini, lemon juice, garlic, ginger, coriander, cumin, cinnamon, salt and pepper.Add chicken to bowl; toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Grilled Vegetables: In bowl, combine lemon juice, oil, garlic, ginger, salt, pepper and cinnamon. Place onion, zucchini, mushrooms and red pepper on greased grill over medium-high heat; close lid and grill, basting frequently with lemon mixture, until tender, about 7 minutes. Cut mushrooms in half. Place on platter along with remaining grilled vegetables; sprinkle with cilantro.
Place chicken on greased grill over medium-high heat; close lid and grill, turning occasionally, until no longer pink inside, about 8 minutes. Let stand for 3 minutes before slicing. Serve with grilled vegetables.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 229 mg
- Sugars 5 g
- Protein 31 g
- Calories 288.0
- Total fat 13 g
- Potassium 946 mg
- Cholesterol 74 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
%RDI
- Iron 13.0
- Folate 17.0
- Calcium 8.0
- Vitamin A 14.0
- Vitamin C 92.0