Yogurt-and-Curry-Marinated Chicken

Health Staff
Updated
Parsley is pretty, but it’s much more than a garnish. It’s also rich in vitamins A, C, and K, along with anti-inflammatory, disease-fighting flavonoids.

Yields: Serves 6

Active time: 25 minutes

Chill time: 4 hours

Total time: 4 hours 25 minutes

Ingredients

  • 1 3/4 boneless, skinless chicken breasts, cut into 1-in. cubes

  • 2 curry powder

  • 1 kosher salt

  • 1 black pepper

  • 2/3 plain whole-milk Greek yogurt

  • 3 fresh lime juice

  • 5 extra-virgin olive oil

  • 1 medium zucchini (about 10 oz.) cut into 1-in. cubes

  • 1 grape tomatoes

  • Grapeseed oil

  • 1/4 fresh flat-leaf parsley leaves, torn

  • 6 lime wedges, for serving

Nutrition

calories 335

fat 20g

saturated fat 5g

cholesterol 89mg

fiber 2g

protein 31g

carbohydrate 6g

sodium 487mg

iron 2mg

calcium 52mg

Directions

  1. Place chicken in a medium bowl and sprinkle with curry, salt and pepper. Stir in yogurt, lime juice and 3 tablespoons of the olive oil. Cover and refrigerate for 4 to 12 hours. Remove chicken from marinade; discard marinade. Thread chicken, zucchini and tomatoes alternately onto 12 (6-inch) wooden skewers.