Thai-style roasted chicken [Bulkbites.com]

• Servings: 5
• Time: 60 minutes

After trying out a lot of roast chicken recipes which always turn out to be bland, I found this recipe to be a refreshing change. This recipe uses simple seasonings to make the chicken breast soft and tasty. As the chicken breast is packed with protein, this recipe covers most of your protein requirement of the day. I tried this in oven with no oil to make it fat free. Also I used low-fat yogurt to cut on the dairy fat without losing the proteins. Serve this chicken with fresh cut lemons which are a great source of vitamin C and antioxidants to make this an apt bodybuilding meal.

Nutrition

• calories: 201
• protein: 33
• carbs: 14
• fat: 2
• saturated fat: 0.98
• polyunsaturated fat: 0.18
• monounsaturated fat: 0.52
• cholesterol: 66
• sodium: 1902
• potassium: 396
• dietary fiber: 0.72
• sugars: 6.6
• vitamin a: 18
• vitamin c: 7
• calcium: 160
• iron: 0
• magnesium: 0
• complex carbs: 6.68
• other fats: 0.32

Ingredients

• 850 gram Chicken breast, oven-roasted, fat-free, sliced
• 1.5 cup Yogurt, plain, low fat, 12 grams protein per 8 ounce
• 2.5 tbsp Thai red curry paste
• 1.8 cup Coriander (cilantro) leaves, raw
• 1 cucumber Cucumber, with peel, raw
• 1 fruit Limes, raw

Instructions

• Preheat oven to 350F or 180C
• Mix together the a third of the yogurt, thai red curry paste and cilantro.
• Season the chicken well with salt and pour the yogurt mixture on it.
• Coat the chicken evenly by turning the pieces. Let this chicken marinate for at least for 15 minutes. Or you can leave it in the fridge overnight.
• Once the oven has been preheated, place the chicken on to a rack and roast for 35-40 minutes or until the chicken turns golden brown.
• Mix together the remaining yogurt, cilantro and cucumber and serve as a dip along with chicken and lime wedges.