• 4 boneless and skinless chicken breasts
• 2 Tbs. fresh lemon juice
• 1 Tbs. olive oil
• 2 tsp. turmeric
• 2 tsp. paprika
• 2 tsp. fresh ginger root, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp. salt
• 1 tsp. curry powder
• 1 tsp. ground cardamom
• 1/2 tsp. chili powder
• 3/4 cup lowfat yogurt

Make deep diagonal cuts in the chicken. Sprinkle with lemon juice. Mix together next 9 ingredients in a bowl. Mix in the yogurt. Coat chicken completely with the tandoori mixture. Place in a bowl, cover, and refrigerate for at least 4 hours.

Place chicken on a preheated grill, brushing with extra tandoori mixture. Turn frequently until chicken is tender and juice runs clear, about 12-14 minutes. Remove, cover with foil, and continue cooking until the chicken is slightly blackened, about 5-10 more minutes.

Per serving: calories 276, fat 6.8g, 23% calories from fat, cholesterol 108mg, protein 45.0g, carbohydrates 6.8g, fiber 1.0g, sugar 4.2g, sodium 305mg, diet points 6.4.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.1, Fruit: 0.0, Bread: 0.1, Lean meat: 0.0, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 5.5

  view detailed nutritional information

The recommended wines are: Beaujolais, Pinot Noir, or Chianti.