6 chicken breasts cut in half
12oz non-fat or low-fat yogurt
2-3 tbsp Thai red curry paste
4 tbsp chopped fresh cilantro
approx. 3 inch piece cucumber
1. Preheat your oven to 375 degrees. Put the chicken in a shallow dish in one layer. Blend a third of the yogurt, the curry paste and three tablespoons of the cilantro. Season well with salt and pour over the chicken, turning the pieces until they are evenly coated. Leave for at least 10 minutes, or in the fridge overnight.
2. Lift the chicken on to a rack in a roasting tin and roast for 35-40 minutes, until golden.
3. Blend together the remaining yogurt and cilantro. Finely chop the cucumber and stir into the yogurt mixture. Season. Serve with the chicken.
43 grams of protein
8 grams of carbohydrates
3 grams of fat
2 grams of saturated fats
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