Curry in a Hurry Grilled Chicken with Salsa and Sugar Snap Peas
Experience bold, zesty flavors with this "Curry in a Hurry Grilled Chicken with Salsa and Sugar Snap Peas" recipe—a surefire weeknight winner that's ready in just 35 minutes! Tender, yogurt-marinated chicken breasts are infused with the earthy warmth of curry powder, then grilled to perfection for a smoky char. A refreshing, homemade salsa featuring cherry tomatoes, red onion, fresh cilantro, and a touch of jalapeño adds a tangy, spicy kick, while sautéed sugar snap peas provide a crisp, nutritious side. Perfect for busy cooks, this dish combines vibrant spices, fresh ingredients, and simple techniques to create a meal that’s as healthy as it is flavorful. Quick to prepare and bursting with color, this recipe is guaranteed to delight your taste buds and your dinner guests alike!
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 cup plain Greek yogurt
- 2 tablespoons curry powder
- 2 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup cherry tomatoes
- 0.5 cup red onion
- 0.25 cup cilantro (fresh)
- 1 piece jalapeño
- 1 pound sugar snap peas
- 1 tablespoon sesame oil
Instructions
In a medium bowl, whisk together Greek yogurt, curry powder, minced garlic cloves, lemon juice, olive oil, salt, and black pepper to create a marinade.
Place the chicken breasts in the marinade, coating them completely. Cover the bowl and let the chicken marinate in the refrigerator for at least 15 minutes (or up to 2 hours for deeper flavor).
While the chicken marinates, prepare the salsa by finely dicing the cherry tomatoes, red onion, and jalapeño. Chop the fresh cilantro and add it to the mixture. Toss everything in a small bowl and set aside.
Heat a grill or grill pan to medium-high heat. Remove the chicken breasts from the marinade, letting any excess drip off, and place them on the grill.
Cook the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing.
While the chicken rests, heat sesame oil in a large skillet over medium-high heat. Add the sugar snap peas and sauté for 2-3 minutes, just until they turn bright green and are slightly tender yet crisp.
Serve the grilled chicken with the fresh salsa spooned over the top and sugar snap peas on the side. Enjoy your quick and delicious meal!
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 7404 mg | 322% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 40.3 g | ||
| Protein | 266.3 g | 533% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 567 mg | 44% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3076 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
