Quick Night Tandoori - 1 pts/serving

Quick Night Tandoori

Serves 4 at 1 pts/serving

1 tbsp extra virgin olive oil, divided

Cooking spray

1 Small onion, peeled and quartered

3 Cloves garlic, peeled

1 Inch fresh ginger, peeled

1 Cup fat free plain Greek yogurt

1 tbsp paprika

1 ½ tsp salt (plus more)

1 tsp cumin

1 tsp turmeric

½ tsp pepper (plus more)

¼ tsp cinnamon

The juice of half a lemon (approx. 2 tbsp)

1 lbs boneless, skinless chicken breast, cut into 4 equal servings

1. Preheat your oven to 375.
2. Combine olive oil, onion, garlic and ginger in a food processor or blender and puree until completely smooth.
3. In a large bowl combine the onion puree, yogurt, paprika, salt, cumin, turmeric, pepper, cinnamon and the lemon juice; mix well.
4. Spray a large frying pan with cooking spray and heat over medium-high heat, when it’s hot add the chicken; season with salt and pepper.
5. Saute the chicken until it’s browned but not cooked through.
6. Add the yogurt sauce to the chicken; mix well and then transfer to a casserole dish.
7. Bake for 30 minutes.
8. Garnish with parsley

I think this would be great with tofu or shrimp too.