Indian Spiced Chicken

This dish is so easy to put together, so don't be afraid of all the spices in this recipe. You probably have many of them on hand, but if you do have to run out to stock your spice rack, rest assured that I will be posting more recipes that use these same spices, so you don't have to worry about waste.
Serves: 
4
Prep Time: 
15 min
Ingredients List: 

1 lb skinless, boneless Chicken breast halves
1/2 C Plain low-fat Greek Yogurt
2 TBS chopped flat-leaf Parsley
1 TBS Ground Coriander
1 TBS Grated fresh ginger (1/2 TSP ground ginger if fresh is not available)
2 TSP finely chopped fresh Jalapeño Chile Pepper
1 Clove Garlic minced (1/2 TSP minced)
1/4 TSP Kosher Salt
1/2 TSP Ground Cumin
1/4 TSP Ground Cardamom
1/8 TSP fresh Ground Black Pepper
3 Cups fresh Greens
1 Large Red or Green Bell Pepper, seeded and thinly sliced
1/2 Cup thinly sliced Red Onion
3 TBS chopped fresh Cilantro
3 TBS Lemon Juice
2 TBS extra-virgin Olive Oil
1/4 TSP Kosher Salt
1/8 TSP fresh Ground Black Pepper

Procedure: 

Pound the chicken to an even thickness
 
In a medium bowl combine the yogurt, parsley, coriander, ginger, chile pepper, garlic, 1/4 tsp. kosher salt, cumin, cardamom, 1/8 tsp. black pepper.  Place the chicken in a plastic zip lock bag.  Add the marinade making sure to cover the chicken.  Place in the refrigerator for 30 minutes to 4 hours.
 
Cook the chicken either on the grill or in a grill skillet about 4 minutes per side on a medium high heat. Slice the chicken at an angle about 1/4" thick
 
In a large bowl combine cilantro,lemon juice, olive oil, 1/4 tsp kosher salt 1/8 tsp black pepper. Add  the salad greens, red or green pepper, red onion.  Toss to coat evenly.
 
Place the salad greens on a plate and top with sliced chicken.

Nutrition Facts: 
236 cal., 9g total fat (2g sat fat) 68mg chol., 706 mg sodium, 9g carb., 2g fiber, 30g protein

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