Roasted Tandoori-Style Chicken Breasts

Preparation time: 10 minutes
Cooking time: 30 minutes
Makes: 6

Ingredients:

• 2 limes
• 1 container (230g) plain low-fat yogurt
• 1/2 small onion, chopped
• 2 tbsps Fibresure
• 1 tbsp minced, peeled fresh ginger
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3/4 tsp salt
• 1/4 tsp ground red pepper (cayenne)
• pinch ground cloves
• 6 medium bone-in chicken breast halves (1.3kg), skin removed

Directions:

From 1 lime, squeeze 2 tbsps juice. Cut remaining lime into 6 wedges; set aside for garnish. In blender, pureé yoghurt, onion, Fibresure, ginger, paprika, cumin, coriander, salt, ground red pepper, and cloves until smooth. Place chicken and yogurt marinade in medium bowl or in zip-tight plastic bag, turning to coat chicken. Cover bowl or seal bag and refrigerate chicken 30 minutes to marinate.

Preheat oven to 230°C. Arrange chicken on rack in medium roasting pan (14" by 10"). Spoon half of marinade over chicken; discard remaining marinade.

Roast chicken until juices run clear when thickest part of chicken is pierced with tip of knife, about 30 minutes.

Transfer chicken to warm platter; garnish with lime wedges to serve.

Per serving:

About 197 calories (14 percent calories from fat), 36g protein, 5g carbohydrate, 3g total fat (1g saturated), 88mg cholesterol, 415mg sodium, 3g fibre.