Ingredients
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1 cup plain low-fat yogurt
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1/4 cup lemon juice, fresh
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2 tablespoons garlic, minced (about 6 cloves)
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1/2 teaspoon salt, DIVIDED
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1/2 teaspoon black pepper, DIVIDED
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1/4 teaspoon cardamom, ground
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1/4 teaspoon cumin, ground
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1/4 teaspoon cinnamon
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1/4 teaspoon nutmeg, ground
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36 ounces boneless skinless chicken breasts, about 6 oz.each
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1 cup fat-free low-sodium chicken broth
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1 1/2 tablespoons olive oil
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1 tablespoon parsley, chopped
Instructions
- Combine yogurt, juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, cardamon, cumin, cinnamon, and nutmeg in a large zip top plastic bag.
- Add the chicken; seal.
- Marinate in refrigerator overnight, turning bag occasionally.
- Remove chicken from bag, RESERVING marinade: pat chickn dry with paper towels.
- Combine reserved marinade and broth.
- Heat oil in a large nonstick skillet over medium high heat.
- Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
- Add half of the chicken to pan; cook 1 1/2 minutes on each side or until browned.
- Repeat procedure with remaining chicken.
- Return chicken to pan: pour broth mixture over chicken.
- Bring to a boil.
- Cover, reduce heat, and simmer 12 minutes or until chicken is done.
- Place chicken on a serving platter: discard liquid in pan.
- Sprinkle chicken with parsley.