The Indian-spiced yogurt raita does double-duty, flavoring the chicken and serving as a dipping sauce.

　　

Ingredients

Makes 4 servings

　　6 oz 2-percent-fat Greek yogurt

　　1 cup loosely packed cilantro leaves,plus more for garnish

　　1 large garlic clove

　　2 tablespoons lemon juice

　　lemon wedges for serving

　　1/2 teaspoon ground cumin

　　1/2 teaspoon salt

　　2 medium carrots, chopped

　　4 thin chicken cutlets

　　3/4 cup unsalted raw pistachios, finely ground in food processor

　　2 teaspoons olive oil

　　

Step 1

Heat oven to 350°. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yogurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Shake off any excess.

　　

Step 2

In a large ovenproof skillet, heat oil over medium-high heat. Cook chicken until golden brown, about 1 minute per side. Transfer pan to oven and bake until cooked through, 5 minutes. Serve cutlets with carrot raita, and garnish with cilantro and lemon wedges.

　　

Nutrition Per Serving

599 calories per serving

　　28 g fat (4 g saturated)

　　24 g carbs

　　7 g fiber

　　69 g protein

　　#### Nutritional analysis provided by Self