Low-Fat Indian Chicken Biryani

Shared by: Dancer^

5 Points Per Serving

1/2 cup plain, low-fat yogurt

1 tbsp. tomato paste

2 tbsp. green onions, chopped

1 tsp. garlic, minced

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. cayenne pepper

dash of salt

4 chicken breasts (6 oz. each)

2 tbsp. fresh parsley, chopped

Combine yogurt, tomato paste, green onions, garlic, ginger, cumin, coriander, cayenne pepper and salt. Stir until smooth. Place chicken in dish and top with yogurt mixture. Cover and marinate 1 hour or up to 1 day. Transfer chicken to baking pans and bake at 350ºF about 20 minutes or until cooked three-quarters through. Transfer to a broiler pan, brush with marinade, and broil (the surface of the chicken should be 4 to 5 inches from the heat) five to 10 minutes or until cooked through and no pink remains in the thickest part of the meat. Garnish by sprinkling chopped parsley over top.

HINT: When baking chicken, reserve juices and mix with marinade and use for basting or brushing the chicken while under the broiler.

Makes 4 servings.

Per Serving:WW Points: 5 Calories...217...Fat...4.5 g...Carbs...5.4 g...Sodium...139 mg...Fiber...0.6 g.