Tandoori Chicken Bites

Ingredients:
 3 large chicken breasts
1/2 cup plain yogurt
1 Tbsp lemon juice
2 cloves garlic
1 inch fresh ginger, grated
1/2 tsp salt
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1/2 Tbsp garam masala
1 1/2 Tbsp paprika, divided

Directions:
Cut the chicken breasts into small chunks, yielding about 40 pieces. Place the chicken pieces in a large zip top bag.

Add the rest of the ingredients to the bag with 1/2 Tbsp paprika.  Close the bag tightly and smoosh it around to mix the ingredients.  Place the bag in the refrigerator for 2 to 24 hours to marinate.

Preheat the oven to 425 degrees F.  Cover a baking sheet with foil and spray with non-stick spray.  wipe the marinade from the chicken pieces and place them in a bowl.  sprinkle the last tablespoon of paprika and a pinch more of salt over the chicken pieces.  Toss to coat.  *The extra paprika here just helps the red color, you an skip it if desired.  A little extra salt definitely helps, though.

Place the chicken pieces on the prepared baking sheet, spaced out so they don't touch.  Bake for 15 minutes in the fully preheated oven.  Take the sheet out, turn each piece of chicken over, and bake for an additional 15 minutes.  Serve warm with Naan bread, yogurt sauce, and cucumbers.

Marinated Greek Chicken Kabobs and Greek Rice Pilaf

Emily brought me this yummy main dish after I had Talmage and I promised I would post it for her.  It was sooooo good!  Enjoy!

Marinated Greek Chicken Kabobs

1 8oz container fat-free plain greek yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
½ tsp lemon zest
2 T fresh lemon juice
2 tsp dried oregano
½ tsp salt
¼ tsp ground black pepper
¼ tsp crushed dried rosemary
1 pound chicken breasts- cut into 1 inch pieces
1 large red onion- cut into wedges
1 large green bell pepper- cut into wedges

In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate for 3 hours in the refrigerator. Thread the chicken, onion and peppers onto skewers and grill. Serve with greek rice pilaf.

Greek Rice Pilaf

• 1/4 lb butter
• 2 cups uncooked rice
• 1/2 cup fresh lemon juice
• 5 cups hot chicken broth
• salt & freshly ground black pepper

Directions:

1. Heat butter in a heavy skillet. When it's hot, add the rice and, stirring constantly, saute on medium heat until transparent but not brown.
2. Add the lemon juice, chicken broth, and salt.
3. Cover and simmer for 20 minutes.
4. Remove the pan from the heat and let pilaf stand uncovered for 5 minutes before serving.