Ingredients
Four boneless, skinless chicken breasts
1 cup plain yogurt
1 tbsp curry powder
2/3 tbsp garam masala
Squeeze or two of a lemon or lime
1 clove garlic, pressed
Sprinkle of salt
Pound 4 chicken breasts flat in a gallon-sized ziplock bag. Add all the other ingredients, smush around, and let marinate in the fridge overnight.
Preheat grill to medium-high. Brush grill with oil. Grill chicken breasts 4 minutes on the first side, then turn. Grill 4 1/2 minutes more. Serve hot.
Dinner suggestions: Serve over rice, quinoa, or farro tossed with lime, lemon, and/or orange zest, chopped cilantro, and a pat of butter.
Leftovers for lunch: Toss leftover rice, quinoa, or farro with a little olive oil and some lemon or lime juice. Cut chicken into bite-sized pieces and layer on top of the grains. Top with baby greens tossed with olive oil, lime juice, and very coarsely chopped fresh cilantro.
Serves 4.
