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Name: Chicken Breast Marinated in Yoghurt And Grilled with Trop
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 red pepper Roasted, diced; 3 Spring onions diced; olive oil; coriander chopped; 2 ts garlic Roasted; 1 ts Sugar; Lemon juice; 1 ts Paprika; Rice wine vinegar; 1 ts Fresh Lemon Juice; 1 Red chilli chopped; 1/4 c scallions Minced, white part only; Salsa; 1 mango Hard, peeled, stoned, diced; 4 Chicken breasts skinned and; 1 ts cumin Roasted and crushed; 1/2 ts Red chilli flakes; 1 c Greek yoghurt; 1/2 Cucumber peeled, seeded and diced

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INGREDIENTS

1 red pepper ; Roasted, diced
Marinade
3 Spring onions ; diced
olive oil
coriander ; chopped
2 ts garlic ; Roasted
1 ts Sugar
Lemon juice
1 ts Paprika
Rice wine vinegar
1 ts Fresh Lemon Juice
1 Red chilli ; chopped
1/4 c scallions ; Minced, white part only
Salsa
1 mango ; Hard, peeled, stoned, diced
4 Chicken breasts ; skinned and
1 ts cumin ; Roasted and crushed
1/2 ts Red chilli flakes
1 c Greek yoghurt
1/2 Cucumber ; peeled, seeded and diced

INSTRUCTIONS

Marinade: Take the Greek yoghurt and pour it into a bowl. Add the ground cumin, 1/2tsp paprika, dried chilli, lemon juice, salt, pepper and the scallions with the roasted garlic (roast garlic is made by placing a clove in the oven until it naturally pops out of its skin). Give all of these ingredients a stir so that they are mixed well. Place the breasts in the marinade and leave for at least 4 hours or preferably overnight. Vinaigrette: Put the mango, cucumber, spring onions, red chilli, red pepper and a dash of lemon juice in a bowl. Mix well, add some salt and pepper, sugar, coriander and some olive oil and mix again. Take a chicken breast, removing excess marinade and place on the griddle. The breast should be nicely marked on each side. Reduce the heat and cook the chicken through well for 12-15 minutes. You can transfer the breasts to the oven to finish cooking if a griddle is not available. To finish, pop the chicken on a dish and add the salsa.

NOTES

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Chicken Breast Marinated in Yoghurt And Grilled with Trop

1 red pepper Roasted, diced
 Marinade
3 Spring onions diced
 olive oil
 coriander chopped
2 ts garlic Roasted
1 ts Sugar
 Lemon juice
1 ts Paprika
 Rice wine vinegar
1 ts Fresh Lemon Juice
1 Red chilli chopped
1/4 c scallions Minced, white part only
 Salsa
1 mango Hard, peeled, stoned, diced
4 Chicken breasts skinned and
1 ts cumin Roasted and crushed
1/2 ts Red chilli flakes
1 c Greek yoghurt
1/2 Cucumber peeled, seeded and diced

Marinade: Take the Greek yoghurt and pour it into a bowl. Add the  ground cumin, 1/2tsp paprika, dried chilli, lemon juice, salt, pepper  and the scallions with the roasted garlic (roast garlic is made by  placing a clove in the oven until it naturally pops out of its skin).    Give all of these ingredients a stir so that they are mixed well.  Place the breasts in the marinade and leave for at least 4 hours or  preferably overnight.    Vinaigrette: Put the mango, cucumber, spring onions, red chilli, red  pepper and a dash of lemon juice in a bowl. Mix well, add some salt  and pepper, sugar, coriander and some olive oil and mix again.    Take a chicken breast, removing excess marinade and place on the  griddle. The breast should be nicely marked on each side. Reduce the  heat and cook the chicken through well for 12-15 minutes. You can  transfer the breasts to the oven to finish cooking if a griddle is  not available. To finish, pop the chicken on a dish and add the salsa.

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Nutrition

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Serving Size: 1 Serving (4703g)
Recipe Makes: 1

Calories: 4850
Calories from Fat: 695 (14%)

Amt Per Serving		% DV

	Total Fat 77.2g	103 %
	Saturated Fat 16.9g	85 %
	Monounsaturated Fat 31.8g
	Polyunsanturated Fat 14.5g
Cholesterol 2195mg		675 %
Sodium 2678mg		92 %
Potassium 11617.1mg		306 %
Total Carbohydrate 95.9g		28 %
	Dietary Fiber 12.6g	50 %
	Sugars, other 83.3g
Protein 892.9g		1276 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4850

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