Cucumber Yogurt Chicken Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Plain low-fat yogurt8 Ounce (1 Carton)
 Chopped peeled seedless cucumber1 Cup (16 tbs)
 Finely chopped radishes1⁄2 Cup (8 tbs)
 Salad dressing2 Tablespoon
 Finely shredded lemon peel1⁄4 Teaspoon
 Lemon juice1 Tablespoon
 Bottled hot pepper sauce1⁄4 Teaspoon
 Garlic1 Clove (5 gm), minced
 Skinless boneless chicken breast halves4
 Salt1⁄4 Teaspoon
 Ground red pepper1⁄4 Teaspoon
 Cooking oil2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1134 Calories from Fat 279

% Daily Value*

Total Fat 31 g48.3%

Saturated Fat 7.4 g36.8%

Trans Fat 0.2 g

Cholesterol 432.7 mg

Sodium 1136.9 mg47.4%

Total Carbohydrates 30 g10%

Dietary Fiber 5 g19.8%

Sugars 21.8 g

Protein 174 g348%

Vitamin A 13.1% Vitamin C 50.3%

Calcium 52.3% Iron 32.3%

*Based on a 2000 Calorie diet

Directions

For sauce, in a small bowl combine yogurt, cucumber, radishes, mayonnaise, lemon peel, lemon juice, hot pepper sauce, and garlic.
Cover and chill until ready to serve.
Sprinkle chicken with salt and ground red pepper.
In a large nonstick skillet heat oil over medium-high heat.
Add chicken and cook for 10 to 12 minutes or until chicken is no longer pink (170°F), turning once.
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