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Grilled Chicken Marinated in Yogurt and Herbs In a Tomato Chutney!

Nutrition At A Glance Makes 4 Servings Serving Size: 1 Breast
		Amount Per Serving
Calories		483
Total Fat		9 grams
Saturated Fat		2 grams
Cholesterol		122 mg
Sodium		743 mg
Carbohydrate		55 grams
Protein		51 grams
Iron		4 mg
Dietary Fiber		6 grams
Vitamin A		175 iu
Vitamin C		106 mg
Zinc		2 mg
Calcium		164 mg
Magnesium		96 mg

Ingredients
For the chicken:

1 cup low-fat or non-fat plain yogurt zest of 1 lemon, grated
1 tablespoon curry powder
2 cloves garlic, minced
2 tablespoons honey
1/4 cup minced red onion
2 tablespoons chopped, fresh mint
4 boneless, skinless chicken breasts, about 4 to 6 ounces each

For the chutney:

2 teaspoons olive oil
1 cup diced white onions
4 large tomatoes, diced
3/4 cup dried currants
1/4 cup cider vinegar
1 cup orange juice
1/2 cup tomato juice
1 jalapeño pepper, seeded and diced
1 teaspoon kosher salt

For the garnish:

2 tablespoons chopped, fresh mint
2 tablespoons chopped, fresh cilantro
2 tablespoons chopped scallions

Directions

Preparation time: 20 minutes/ Cooking time: 40 minutes

To Marinate the Chicken

1. Mix all the ingredients except the chicken in a large bowl.
2. Add the chicken to the mixture and coat evenly
3. Cover the bowl and refrigerate overnight.

For the chutney:

1. Heat the oil in a small saucepan over medium heat. Add the onion and tomatoes and cook until soft, about 3 to 4 minutes
2. Add the currants, vinegar and juices and cook until reduced by one-third, about 12 to 15 minutes
3. Add the jalapeño pepper and cook 5 minutes.
4. Add the salt and set aside

To cook the chicken:

1. Preheat the grill.
2. Remove the chicken from the marinade and discard the marinade. (This protects against cross-contamination.) Sprinkle the chicken with the salt and pepper.
3. Place the chicken on the hot grill and cook until the juices run clear, 6 to 8 minutes per side.
4. Putting it together: Garnish the chicken with the mint, cilantro and scallions. Serve with rice and chutney on the side.