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Chicken with Yogurt Cilantro Sauce

1 Min Read
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FM Staff

Yield: 8 servings

Marinade:
2 Tbsps. olive oil
4 Tbsps. lime Juice (2 to 4 medium)
½ tsp pepper
8 boneless, skinless chicken breast
halves (about 4 oz each), all visible fat removed

Sauce:
8 oz. fat free or low fat plain yogurt
2 Tbsps. snipped fresh cilantro
2 Tbsps. snipped fresh mint
1 tsp. ground cumin
2 medium limes, quartered (optional)

  1. For the marinade: Combine all ingredients in an airtight plastic bag. Add chicken and turn to coat. Seal and refrigerate for 30 minutes to 8 hours, turning bag occasionally.

  2. For the Sauce: Stir together all ingredients in a small bowl. Set aside.

  3. To grill: Remove chicken from refrigerator 5 to 10 minutes before cooking. Preheat broiler or grill to medium-high. Broil or grill chicken for 4 to 5 minutes on each side or until chicken is no longer pink in center.

  4. To serve: Spoon 2 Tbsps. of sauce over each breast half and garnish with lime.

Recipe from Jed Dole, area manager, FitzVogt Associates, NE

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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