Tandoori Chicken


1 pound boneless, skinless chicken breast tenderloins
1/4 cup plain nonfat Greek yogurt
2 tablespoons lime juice
3/4 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoons canola oil
Fresh chopped cilantro


Add chicken to plastic storage bag. Add lime juice, yogurt and spices and shake well/distribute evenly. Marinate in refrigerator for 2 hours or overnight. Heat oil over medium heat. Sauté chicken for 3 to 4 minutes per side or until cooked through. Garnish with fresh cilantro. Serve with whole-grain rice and roasted vegetables.