Photo: Dasha Wright
Prep Time
15 Mins
Cook Time
10 Mins
Makes 4 servings (serving size: 1 chicken breast and 1/4 of sauce)

If you want less heat in the sauce, omit the habañero pepper.

Enjoy a dish with citrus and spice; low in fat, but high in flavor. Orange and lime juice, chili powder, and coriander give lean protein chicken some heat, while reduced-fat Greek yogurt cools your palette.

How to Make It

Step 1

Combine juices and next 7 ingredients (through habañero) in a medium baking dish; whisk well. Add chicken breasts, turning to coat. Cover and refrigerate at least 1 hour or up to 4 hours.

Step 2

While chicken marinates, combine yogurt and next 6 ingredients (through pepper) in a small bowl; refrigerate until ready to serve.

Step 3

Heat a grill, grill pan, or nonstick sauté pan over high heat. Remove chicken from marinade; pat dry with paper towels. If using a grill or grill pan, brush chicken on both sides with oil. If using a nonstick pan, heat oil over high heat until oil begins to shimmer. Cook chicken until golden on both sides and cooked through (about 4 1/2 minutes on each side). Serve with sauce.

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