Grilled Tandoori Chicken Breast
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
252
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 30.7 mg | (256 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 653 mg | (16 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 366 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Chicken breasts (each about 160 grams)
- 2 garlic cloves
- 1 tsp freshly grated ginger
- 250 grams Yogurt (0.1% fat)
- 1 tsp freshly ground cilantro
- 1 tsp freshly ground Turmeric
- 1 tsp freshly ground Cardamom
- 1 tsp ground paprika (spicy)
- 1 tsp Garam Masala
- salt
- freshly ground peppers
Preparation steps
1.
Rinse chicken breasts and pat dry. Stab several times with a small, sharp knife to allow marinade to soak in better. Tenderize briefly to flatten.
2.
Peel garlic and press into a bowl. Add ginger, yogurt and spices. Season with salt and pepper. Pour over chicken and mix to coat. Cover and refrigerate for at least 2 hours. Remove chicken from marinade and grill for about 15 minutes, preferably using indirect heat. Brush with marinade while cooking.
3.
Serve hot.
