Chicken Tandoori

290 calories
35g
protein
12g
fat
8g
net carbs

Yields: 6 servings

Chicken Marinade

  1. 1 cup nonfat Greek yogurt
  2. 1 tablespoon garlic, minced
  3. 1 tablespoon ground ginger
  4. 1 teaspoon salt
  5. 12 teaspoon black pepper
  6. 1 pound boneless chicken breast, cut into 1-inch cubes

Tandoori Sauce

  1. 1 Lemon Cream Pie Quest Bar®
  2. 12 cup Quest® Multi-Purpose Mix Protein Powder
  3. 3 tablespoons unsalted butter
  4. 2 teaspoons coconut oil
  5. 2 serrano chili peppers, seeded and chopped
  6. 2 teaspoons paprika
  7. 1 12 tablespoons garlic, minced
  8. 1 12 tablespoons ginger, minced
  9. 1 12 teaspoons salt
  10. 1 teaspoon tandoori spice blend
  11. 2 cups no-sugar-added tomato sauce
  12. 1 cup water
  13. 34 cup unsweetened almond coconut milk

Prep: 10min Cook: 50min

Chicken Marinade

  1. In a large bowl, whisk yogurt, garlic, ginger, salt, and pepper together, then add chicken. Coat well.
  2. Cover and marinate in refrigerator for 30 minutes.
  3. Heat a medium skillet over medium-low heat. Add chicken. Cook 5 to 6 minutes or until no longer pink and set aside.

Tandoori Sauce

  1. Heat a large saucepan over medium-low heat, then add butter and coconut oil.
  2. When melted, add chili peppers, paprika, garlic, ginger, salt, and tandoori spice blend.
  3. When chili peppers are soft, add tomato sauce and water.
  4. Simmer on low for 30 minutes.
  5. In a separate small saucepan, add Quest Bar® and almond coconut milk on medium-high heat. Stir until dissolved. Remove from heat.
  6. Add bar mixture to sauce. Slowly add Quest Protein Powder® and stir until completely combined.
  7. Add cooked chicken to the sauce and simmer on low for 5 minutes. Serve immediately.

Serving Size: 16 Recipe

  • Calories: 290
  • Protein: 35g
  • Fat: 12g
  • Net Carb: 8g
  • Fiber: 5g
  • P/CAL: 48%