South Beach Indian Chicken
Delight your taste buds with South Beach Indian Chicken, a flavorful and healthy dish that’s perfect for low-carb enthusiasts and anyone craving bold, aromatic spices. This recipe features tender, marinated chicken breasts infused with a vibrant blend of freshly grated ginger, minced garlic, garam masala, turmeric, and a zesty hint of lime. The yogurt-based marinade not only enhances the flavor but also ensures juicy, succulent meat every time. After a quick sear, the chicken is baked to perfection, locking in the rich spices while keeping the dish light and satisfying. Garnished with fresh cilantro and ready in under an hour, this protein-packed meal is a delicious way to enjoy complex Indian-inspired flavors while staying on track with your healthy eating goals. Perfectly paired with a side of steamed vegetables or a crisp salad, this dish is sure to become a weeknight favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken breast
- 1 cup Greek yogurt (plain, unsweetened)
- 1 tablespoon Ginger (fresh, grated)
- 2 teaspoons Garlic (minced)
- 2 teaspoons Garam masala
- 1 teaspoon Paprika
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper
- 1 piece Lime (juice and zest)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.25 cup Fresh cilantro (chopped, for garnish)
Instructions
In a large mixing bowl, combine the Greek yogurt, grated ginger, minced garlic, garam masala, paprika, ground turmeric, ground cumin, cayenne pepper, lime juice, lime zest, salt, and black pepper. Mix well to form a marinade.
Add the chicken breasts to the bowl, ensuring each piece is fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight for maximum flavor.
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large oven-safe skillet or cast-iron pan over medium-high heat. Remove the chicken breasts from the marinade (allowing any excess to drip off) and sear them in the skillet for 2-3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Serve hot, garnished with freshly chopped cilantro. Pair with a side salad or steamed vegetables for a complete, low-carb meal.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 4036 mg | 175% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.2 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2112 mg | 45% | |
*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.
