This chicken marinates in mouthwatering Indian spices, which also happen to be loaded with anti-inflammatory phytonutrients. It comes off the grill juicy, zesty, and ready to serve with a cool potato-cucumber salad.
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½ cup no-fat Greek yogurt
1½ teaspoons curry powder
½ teaspoon ground cumin
⅛ teaspoon kosher salt
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 pound small potatoes
1 tablespoon whole grain mustard
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
¼ teaspoon freshly ground black pepper
½ English cucumber, cut into small pieces
3 tablespoons chopped fresh dill
2 scallions, chopped
- In a medium bowl, combine the yogurt, curry, cumin, and salt.
- Add the chicken and stir to coat. Let marinate in the refrigerator while you make the salad, about 25 minutes.
- Put the potatoes into a medium saucepan and cover with cold water by 2 inches. Place over medium-high heat and let come to a boil.
- Reduce the heat to medium and simmer until tender, 15 to 18 minutes.
- Drain and pass under cold water to cool.
- Cut the potatoes into halves or quarters to make bite-sized pieces.
- In a large bowl, whisk together the mustard, lemon juice, olive oil, and pepper.
- Add the potatoes, cucumber, dill, and scallions.
- Toss gently.Heat the grill to medium.
- Divide the chicken evenly among 4 skewers.
- Grill 10-15 minutes, turning occasionally until cooked through. Serve alongside the salad.
Total fat 10g
Saturated fat 2g
Dietary fiber 5g
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness