Chicken Tandoori

A slightly different version of chicken tandoori, but all the flavors and very healthy.

1 organic small chicken breast (on the bone)
2 TL Patak Tandoori marinade
1 container Danone nonfat plain yogurt (or other brand)

1 orange bell pepper, sliced
1/3 white onion, diced
1 ts red pepper flakes
1/4 cup chicken stock
1 Tbsp Tandoori paste
1 Tbsp Danone (or other) non-fat yogurt

Mix tandoori paste and yogurt and fill into a ziplock bag. Add chicken breast, and marinade overnight in the fridge.

Heat BBQ, and grill marinated chicken breast with marinade in a "bowl" made using aluminum foil on the BBQ (it is juicier and more baked than grilled). "Bake" for ca. 25-30 min on high. Take off BBQ, and slice chicken breast into strips, and use half (!) of the breast for the remaining dish.

In a PAM-sprayed pan, saute the bell pepper, and onion with the chili flakes. After 5-7 min, add the chicken stock, the tandoori paste and yogurt. Stir, and add the chicken. Serve!

1 dinner protein + 1 veggie + 1 fat